"Food Chemistry" at ACFC
Our research groups are dedicated to advancing the quality and safety of food and food contact materials. We bring together three distinct yet complementary fields of research that collaborate on the complex issue of food quality throughout its entire life cycle - from raw materials and production to consumption, packaging, and recycling:
Our focus lies primarily on measurable quality factors, studying volatile organic compounds (VOCs), which affect both flavour and safety, especially in relation to migration from food contact materials. We address key questions related to the flavour and off-flavour of food, including "Why does a food smell the way it does?". Recent research has explored the flavours of apples, wine, mangoes, coffee substitutes or garlic, among others (see our latest projects on flavour chemistry and sensory science...). In addition to food, we also investigate the properties of food contact materials, such as packaging made from cardboard, paper or polyolefins. Here we also focus on odour and off-odour, the formation during production or recycling and the influence on the packed food, but also on the safety of food packaging materials, mainly in terms of migration into a packed good (see our latest projects on separation science and food safety...).
To identify and quantify these volatile compounds, we use conventional one-dimensional gas chromatographic techniques with various detection systems (FID, ECD, NPD, FPD, MSD), following appropriate sample preparation methods. For assessing the odour activity of volatile compounds, gas chromatography-olfactometry (GC-sniffing) is used. In addition, several two-dimensional GC-systems are operated at the institute, like GC-GC-MS (heart-cut technique) with the additional option for GC-olfactometry of the regions of interest, comprehensive GCxGC-qMS or GCxGC-ToFMS. The 2D techniques allow highly sensitive and selective determination of compounds of interest, mainly in very complex samples. (Follow the link for more information on our systems...).
For sensory evaluation, our institute relies on a highly trained panel of 14 panellists, who perform evaluation in a sensory test lab under controlled, standardized conditions. In addition, a consumer panel is available for small-scale consumer surveys. Well-established sensory techniques as well as new, rapid methods are applied for the sensory evaluation. (Follow the link for more information on flavour chemistry and sensory science...). We are honoured to be member of the Compusense Academic Consortium.
In addition to our research activities, we are passionate about sharing our expertise in food chemistry & technology, analytical chemistry and also in sensory science. Continuing education courses are offered to students and professionals alike, with the objective of deepening their understanding enhancing their ability to apply it in a variety of industries. Courses that are given in addition to those being part of our bachelor- and master courses, are offered by the group via TU Graz Life Long Learning (www.lifelonglearning.tugraz.at). Courses for specific topics or closed groups are offered on request and specifically designed to meet the demands of the group (contact: Barbara Siegmund, barbara.siegmundnoSpam@tugraz.at)
