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.