Prof. Dr. Fabian Weber

Fabian studied food chemistry in Braunschweig, where he also obtained his doctorate. He then completed his habilitation in Bonn in the field of chemistry and technology of plant-based foods and is a professor of organic food quality at the department since March 2023.

In between he has done post-doctoral work at the Weincampus Neustadt and has been a visiting scientist in Chile (Concepción) and the USA (Richland, WA).

His research focuses on the characterization of secondary plant metabolites and their interactions and reactions during food production and storage. These processes have a significant impact on multiple properties of foods and are thus a key element in understanding physiological, health, regulatory, technological and sensory aspects of foods. Thus, they play a major role in determining the quality of food.

By understanding these molecular interrelationships, strategies can be developed to optimize food production value chains, e.g. by making better use of raw materials or further processing of side streams.