Thomas Henle

 

HenleProf. Dr. Thomas Henle

Prof. Henle received his PhD in 1991 and his habilitation in 1996 from Technische Universität München. Since 1998, he is full professor and head of the Institute of Food Chemistry, Technische Universität Dresden, Germany. He had declined offers for professorships at University of Münster (2001) and ETH Zürich (2007). Prof. Henle was president of the German Society of Food Chemistry from 2005 to 2010. His research group is working on chemical reactions of proteins, carbohydrates and lipids (glycation and lipation reactions) and related bio- and technofunctional consequences. Further research interests are nanoscaled materials in foods (e.g. casein micelles), bioactive compounds and high-pressure treatment of food. Prof. Henle is editor-in-chief of the journal “European Food Research and Technology” and has authored and co-authored ca. 200 peer reviewed papers in international journals. Currently, Prof. Henle is Spokesman of the Department of Chemistry and Food Chemistry and Vice Dean of the School of Science at Technische Universität Dresden.

 

 

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