VDS Chem Focus Area B

Physiological Chemistry

Prof. Tilman Grune (Homepage)

Prof. Veronika Somoza (Homepage)

Prof. Barbara Lieder, Privatdozent (Homepage)

Prof. Marc Pignitter (Homepage)

Analytical Chemistry

Prof. Christopher Gerner (Bioanalyses)

Prof. Margit Cichna-Markl (Immunoanalytical and Molecularbiological Methods)

Prof. Gunda Köllensperger (Metabolomics & Metalomics)

Prof. Jürgen Zanghellini (Biochemical Network Analysis)

Prof. Robert Ahrends (Lipidomics)

Dr. Astrid Slany, Privatdozent (u:find)

Dr. Samuel Meyer-Menches, Privatdozent (u:find)

Inorganic Chemistry

Dr. Franz Jirsa, Privatdozent (u:find)

Prof. Mark Somoza (u:find)

 

 

Bio- & environmental analytics

© Universität Wien/Martin Schaier

The strictly molecular approach pursued in chemistry has increasingly been taken up by the sciences with a biological orientation, and permits numerous new insights with regard to the functionality of biomolecules, their interactions both at the internal level and with their environments, as well as their synthesis. The questions to which they give rise are highly complex and require high-performance analysis. The Faculty of Chemistry has an excellent international reputation in this field, which is based on many decades of successful research with regard to full and rapid analysis.

One focus is on the combination of separation procedures and ultra-high sensitivity methods of analysis for determining (increasingly often by mass spectrometry) as many different components per single sample as possible. (more)

Food chemistry & physiology

© CC0 Creative Commons, Pixabay

Basic and application-oriented research and teaching in the areas of food chemistry and physiological chemistry concentrate on identifying functional food ingredients and exploring components that correspond to molecular mechanisms, as well as their relevance with regard to food safety. In Austria, the Faculty of Chemistry is the only location where a combined expertise in food chemistry and food toxicology is available. In the field of food chemistry, in particular regarding food safety and toxicological evaluation, new synergies may develop – for instance with the Vienna University of Technology, the University of Natural Resources and Life Sciences, Vienna and the Medical University of Vienna. This particularly applies to the research area of food chemistry in the field of the interference of food and food ingredients with chemotherapeutics, mycotoxin research as well as the topical field of nanotoxicology. (more)