News : Lohrmanns: Prof. Thomas Henle inducted into the »Hall of Fame« of food chemistry

He was hono­red for his fun­da­men­tal work on che­mi­cal chan­ges during food pro­ces­sing and for his rese­arch on the phy­sio­lo­gi­cal signi­fi­cance of pro­tein modi­fi­ca­ti­ons, car­bo­hy­dra­tes and bio­ac­tive pep­ti­des. Prof. Hen­le’s working group gai­ned par­ti­cu­lar fame through the elu­ci­da­tion of the anti­bac­te­ri­ally active ingre­di­ents of New Zea­land Manuka honey.
And because it is a mat­ter close to his heart to trans­fer inno­va­tive fin­dings from basic rese­arch into prac­tice, his exper­tise is always incor­po­ra­ted into the deve­lo­p­ment of new Lohr­mann varie­ties.

The Joseph König Com­me­mo­ra­tive Coin is endo­wed with 7,500 euros and has been awarded by the Exe­cu­tive Board of the Ger­man Che­mi­cal Society (GDCh) since 1951, usually every two years, to out­stan­ding per­so­na­li­ties who have made spe­cial con­tri­bu­ti­ons to sci­en­ti­fic deve­lo­p­ment and to the natio­nal and inter­na­tio­nal pro­mo­tion and reco­gni­tion of food che­mis­try. The list of hono­rees to date is thus a kind of »Hall of Fame« of food che­mis­try in Germany.

You can find the TU Dres­den press release here.