NEWS
Upcoming Summer School 2025 "Food Science and Culinary Art"
We are excited to announce our upcoming summer school on "Food Science and Culinary Art," hosted by the Institute of Analytical Chemistry and Food Chemistry at TU Graz. This two-week course, running from 6th to July 18th, 2025, is designed to provide an in-depth understanding of the scientific principles underlying the art of cooking and food preparation.
Participants will have the opportunity to learn from leading experts in the field of food science and culinary art in the heart of Styria, and engage in hands-on activities and experiments to deepen their understanding of the topics covered. Topics will include food chemistry and production, sensory analysis, food trends, and the cultural and historical aspects of culinary art.
Whether you are a student of (food) science, a professional chef, or simply a food enthusiast, this summer school is an excellent opportunity to expand your knowledge and skills in the world of food. We look forward to welcoming you to TU Graz for this exciting and informative program.
- Application: Send your CV and letter of motivation to erich.leitner@tugraz.at
- Application deadline: 23 May 2025
- Down payment: 400$/300€ till 23 May 2025
- Remaining course fee: Due by 13 June 2025
- Cancellation Fee: until 12. June 2025 400$/330€ , cancellations from 13. June 2025 onwards: 100% of the course feeill result in loss of the down payment
- Payment: Via bank transfer or credit card
Further information and the exact program can be found here...
ANAKON 2025 in Leipzig
In March 2025, Erich Leitner, Andrea Hochegger and Elise Hecht attended the ANAKON, which took place at Leipzig University.
In her talk on “Post-Consumer Recycled Plastics in Food Contact Applications: Characterization and Safety Assessment”, Andrea Hochegger discussed the complex task of analyzing recycled plastics and presented first results from the research project “Aurelia”. More interesting details on the topic were addressed in the poster “Investigation of Contaminants in PCR-Plastics using GC-based Techniques” presented by Elise Hecht.
Erich Leitner gave interesting insights into the aroma profile of various gins and tonic waters in his presentation “Science Meets Sensation: Unveiling the Chemistry of G & T”, which was followed by a tasting session.
Winter Conference on Plasma Spectrochemistry (EWCPS) in Berlin 2025
Dr. Helmar Wiltsche and Christina Mühlthaler recently attended the Winter Conference on Plasma Spectrochemistry (EWCPS) in Berlin in early march 2025.
Helmar Wiltsche delivered an engaging talk on "Mechanistic insights in the interaction of microwave radiation with mineral acids – implications for microwave-assisted sample digestion." His presentation provided valuable perspectives on the fundamental processes underlying microwave-assisted digestion and their impact on analytical workflows.
Christina Mühlthaler presented a poster on "Optimization of sample preparation for ICP-MS and ICP-OES analysis of alcoholic beverages: Application of high-pressure flow digestion to reduce matrix effects." Her research focuses on improving sample preparation techniques to enhance the accuracy and reliability of elemental analysis in high-proof alcoholic beverages.
Both contributions highlighted the ongoing advancements in analytical chemistry and showcased innovative approaches to sample digestion and elemental analysis.
In tiefer Trauer...
Mit tiefer Trauer und Bestürzung haben wir vom Tod unseres geschätzten Kollegen und Absolventen unseres Institutes Univ. Prof. DI Dr techn. Wolfhard Wegscheider erfahren, der am 3. März 2025 unerwartet verstorben ist. Wolfhard studierte an der der Technischen Universität Graz Technische Chemie und promovierte 1976 am damaligen Institut für Analytische Chemie, Mikro- und Radiochemie am Gebiet der anorganischen Umwelt- und Spurenanalytik. 1994 wurde er als Professor für Allgemeine Chemie an die Montanuniversität Leoben berufen., wo er 2018 emeritierte. In all den Jahren bestand eine enge Verbundenheit zu seinem „alten“ Institut, wo er auch bis kurz nach seiner Emeritierung sein profundes Wissen an Studierende im Bereich der Analytischen Chemie und insbesonders im Qualitätssicherungswesen weitergab.
Wir verlieren mit Wolfhard Wegscheider einen hochgeschätzten und engagierten Kollegen, seine Ableben hinterlässt eine große Lücke in der wissenschaftlichen Landschaft, dennoch wird uns sein wissenschaftliches Vermächtnis weiterhin begleiten.
Unser aufrichtiges Beileid und tiefstes Mitgefühl gilt den Hinterbliebenen.
Food Chemistry @ Lange Nacht der Forschung 2024
The Food Chemistry group had a booth at the “Lange Nacht der Forschung 2024”. Visitors could experience sensory perception – how we perceive odour and taste, how our sensory perception is impacted by colour or by taste enhancers. We were completely overwhelmed by the enormous response! Samples were prepared for approx. 450 visitors and we were out of stock after five hours. Thank you to the whole crew who did an amazing job, thank you to the organizers and thank you to all the visitors who were interested in our research!
New professorship endowed by Mondi
We are glad to pronounce, that our institute, in particular Prof. Erich Leitner, got one of two professorships endowed by the Graz University of Technology and Moni Group. The professorship targets the research of Food Contact Materials as well as the trainig of young talents in business and science.
Double Victory for ACFC at DocDays 2025!
Lara Skef and Andreas Matijevic Win Best Poster and Best Talk Awards
At this year's DocDays, hosted by the chemistry faculties of TU and KFU, PhD students showcased their latest research. The ACFC group had reason to celebrate as two of its members were honored with top awards:
Lara Skef received the Best Poster Award (sponsored by LamResearch), while Andreas Matijevic took home the Best Scientific Talk Award (sponsored by Anton Paar).
Lara's poster, titled "New European Regulation for Bisphenols Posing Analytical Challenges", focused on her PhD research, which involves developing a GC-MS/MS analytical method for detecting bisphenols. Her work aims to meet limits of quantifications and compliance with regulatory standards.
Andi impressed the audience with his talk, "Advancing Optical Ammonia Sensors: Design, Development and Performance", presenting his progress on creating optical sensors for detecting ammonia in both environmental and biotechnological contexts. His sensors utilize azaBODIPY dyes to achieve sensitive detection in the ppm range.
Congratulations to both Lara and Andi on their well-earned recognition!
Niklas Pontesegger was selected as Best PhD Thesis Award Winner, 15th Edition 2024/2025 of the GIRACT European PhD in Flavor Research Programme
Niklas had the chance to present his work entitled “The Impact of Climate Change on Domestic Apple Varieties” at the 29th Giract Savory Flavor & Food Industry Conference which took place in Divonnes-les-Baines, France on March 20-21, 2025. Congratulations, Nik, on this prestigious flavour award!
Josef Krainer Förderungspreis 2025 goes to Andreas Russegger
Andreas Russegger was awarded with the “Josef Krainer Förderungspreis 2025” for his PhD thesis entitled “Design and characterization of thermally activated delayed fluorescence materials for optical temperature sensing”. The award ceremony took place in the “Alte Universität Graz” on March 17, 2025. Congrats, Andi, on this achievement - well deserved!
Theresa Mautz awarded Outstanding Master's Thesis Award
On June 20th, 2024 the Faculty of Technical Chemistry, Chemical and Process Engineering, and Biotechnology honoured exceptional Master's theses and research excellence. Theresa Mautz, under the supervision of Sergey Borisov, received a prestigious cash award of €1.000 for her master's thesis "Surface-Anchored Metal-Organic Frameworks for Optical Sensing of Molecular Oxygen". This recognition highlights her remarkable dedication, scientific independence, creativity, and outstanding contributions to research.
Theresa's work stands as an inspiration for younger students and fosters the spirit of innovation and excellence for future research. Congratulation, Theresa, on this well-deserved achievement!
Two Prizes at the Austrian Food Chemistry Days
The Austrian Food Chemistry Days took place in Vienna from April 3rd to April 5th. The "Food Chemistry" working group was well represented with various posters and presentations. This conference ended very successfully for two of our researchers: Andrea Hochegger was awarded the P.B. Czedik-Eysenberg Award with her paper on the Combination of multidimensional instrumental analysis and the Ames test for the toxicological evaluation of mineral oil aromatic hydrocarbons. Sabrina Stranig won the prize for the best oral presentation about the odour active volatiles in “lupin-coffee” and their formation and analysis. Congratulations to Andrea and Sabrina!
Andrea Hochegger honored with Monatshefte für Chemie - Wissenschaftspreis 2023 for outstanding contribution to chemistry
Every year, the Austrian Chemical Society (GÖCH) and the Austrian Academy of Sciences (ÖAW) award a prize for young scientists in chemistry or technical chemistry for a scientific publication that has already been published or accepted for printing for GÖCH members whose doctorate was awarded no earlier than the summer semester of 2015.
This year Andrea Hochegger's exceptional work has earned her this distinguished accolade, highlighting her contributions to the field of chemistry.
Sabrina Stranig awarded with the WKO Forschungsstipendium for her master thesis on the flavour formation in ‘lupin-coffee’
Sabrina Stranig’s master thesis on the flavour formation during the roasting process of lupin seed was awarded with the “WKO Forschungsstipendium 2023”. This work was conducted in close cooperation with Johann Krois/Steirerkaffee who cultivated the lupins seeds close to Graz. Using Johann’s professional coffee roaster, Sabrina had the opportunity to perform those roasting experiments that were required for this work. The results of this work give insight into the complex chemistry of the flavour of the sustainable coffee-alternative. Congrats, Sabrina!
A short video on Sabrina’s work together with those of other awarded TU colleagues can be found here: https://www.youtube.com/watch?v=QbFSt7rEZ-A
Andrea Hochegger wins Special Award "Tech for Green" 2022 for innovative dissertation
Andrea Hochegger was received the Special Award "Tech for Green" 2022, presented as part of the Women's Award for Digitalization and innovation by ORF and Infineon Technologies Austria. The award recognizes her dissertation, titled "Packaging Related Food Safety Aspects - Analytical Contributions to the Characterization of Food and Food Contact Materials", for its innovative approach to addressing food safety and challenges in food packaging.
Niklas Pontesegger awarded with the GIRACT First Year PhD Bursary
Niklas Pontesegger was awarded with the First Year PhD Bursary within the GIRACT European PhD in Flavour Research Programme!
The Giract programme aims to promote flavour research amongst PhD students in Europe, which is supported by seven industry sponsors. Niklas was one of the six selected students from different research institutions from all over Europe. Congratulations Niklas!
Find more information here
Summer School 2024 "Food Science and Culinary Arts - from Field to Meal"
June 30th- July13th 2024 at Penn State University, USA
In summer 2024, five students from TU Graz—Christina Mühlthaler, Lisa Eiber, Niklas Pontesegger, Lara Stef, and Markus Windisch—participated in a two-week summer school at Penn State University, USA.
The program began in Washington, D.C., where they joined students from Penn State, Fresno University, and the University of Arkansas. The agenda included sightseeing highlights such as the Capitol, museum visits, and a social "come together" event. A visit to the Food and Drug Administration (FDA) provided additional insights into the U.S. regulatory landscape.
The group also had the opportunity to visit Restek, a company renowned for its expertise in analytical chemistry, where they gained valuable insights into the application of scientific analysis in the industry.
Next, the group traveled to the Hershey Company, exploring the Technical Center and enjoying time at Hersheypark. The focus then shifted to Penn State University, where the theme revolved around chocolate—“from the bean to the bar.” The students crafted their own chocolate and ice cream while performing various sensory analyses, such as tasting and aroma evaluations.
The Austrian participants also got a taste of American student life, including celebrating the Fourth of July (Independence Day).
This summer school provided not only a cultural exchange but also academic enrichment, particularly in understanding differences between chemical analysis techniques in the USA and Europe. The program was a memorable experience that combined education, culture, and new perspectives.
In 2025, the summer school will be held in Austria from July 6 to July 18, 2025. More information and details for registration will follow.
Summer School 2023 "Food Science and Culinary Arts - from Field to Meal"
June 25th- July 7th 2023
The Summer School "Food Science and Culinary Arts - from Field to Meal" took place between July 25th and July 7th. The host of the summer program was the Graz University of Technology. During the thirteen days, the 13 participants from different countries learned a lot about food production in Styria. Read more[...]
Summer School 2022 "Food Science and Culinary Arts - from Field to Meal"
July 16th-26th 2022
After a two-year break due to Covid, the Summer School "Food Science and Culinary Arts - from Field to Meal" took place between July 16th and 26th. The host of the summer program was the California State University, Fresno. During the eleven days, the 13 participants from different countries learned a lot about food production in California. Read more[...]
Summer School 2019 "Food Science and Culinary Arts - from Field to Meal"
July 9th-21st 2019
The summer school on “Food Science and Culinary Arts – from Field to Meal” was held at our institute for the second time in cooperation with the University of Arkansas. Together with 10 participants from different countries, four students from our institute learned about food production including food safety and food processing. Read more[...]