Upcoming Summer School 2023 "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 June 25th to July 7th, 2023, 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.

Further informations about the course can you find hier... 

Podcast „Lehren – Lernen – Lauschen“ with Barbara Siegmund

Listen to a short podcast with Barbara Siegmund talking about "Lehren und Prüfen in der Lebensmittelchemie". Find the potcast here...

Planet Research article about the work of Niklas Pontesegger

The current Planet Research of the Graz Technical University shines a light on the work of one of the ACFC's Ph.D. students, Niklas Pontesegger, on account of his recent win of the GIRACT First Year Ph.D. Bursary. The article is available in German here...

ACFC on Aircampus

Listen to a short podcast with Barbara Siegmund talking about the importance of local and regional food. Find it here...
The Course „Food Chemistry and Technology“ (continuing education) will start on Oct 9, 2020. For more information follow this link...

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. 

Excellence in Teaching

We are glad to pronouce that Barbara Siegmund made it into the final round of the Prize for Excellence in Teaching. The prize is awarded to a maximum of three teachers who demonstrate an outstanding level of commitment, an excellent didactic concept and above all who succeed in motivating their students.

Invited lectures 

Erich Leitner gave invited lectures at the Food Safety Summit 2018 in Mumbai, India (26th October) and in Singapore (29th October) on the European perspective on food safety and analytical strategies and on mineral oil contamination in food at the Analytica China in Shanghai (1st November).

Awards and Prizes

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

Barbara Siegmund awarded Prize for Excellence in Teaching 2019/20

Barbara Siegmund was among the seven lecturers awarded the Prize for Excellence in Teaching for her course "Food Chemistry and Technology"

"In Barbara Siegmund's course "Food Chemistry and Technology" there is room for input from everyday life. With the help of practical examples from the kitchen and using current issues, such as various "food scandals", she makes a point of interacting intensively with her students to make the theory understandable."

Find more information here

Best Talk Award

Irene Dalfen’s talk with title 'Porous Materials under high hydrostatic Pressure’ won the prize for the ‘Best Talk’ at the DocDays Chemistry 2021 held between April 7 and April 8, 2021 in Graz.

Silvia Zieger’s talk with title 'Pigment-Based Chemotaxonomy - A Supervised Discrimination Analysis for the In-Situ Identification of Evil Algae’ won the prize for the ‘Best Talk’ at the 15. ASAC JunganalytikerInnen Forum held between September 23 and September 24, 2019 in Linz (Austria).

Best Poster Award

Thomas Lehner’s poster with title 'Impact of insufficient validation during post-harvesting on the flavour of mangoes (Mangifera indica)' won the 1st prize for the ‘Best Poster Award’ at the 2nd Food Chemistry held between September 17 and September 19, 2019 in Sevilla (Spain). The poster was presented by his supervisor Barbara Siegmund. 


Recent graduates and alumni

Congratulations to Tobias Burger, Irene Dalfen and Tanja Rappitsch!

They just finished their PhD on: Porphyrin-based Metal-Organic Frameworks for Optical Oxygen Sensing (Tobias Burger), Optical Oxygen Sensing with Porous and
Non Porous Matrix Materials: Adapting to New Challenges
(Irene Dalfen) and (Aza)-BODIPYs: A Versatile and Flexible Platform for Optical Sensing Materials (Tanja Rappitsch). They did an amazing job - thank you for all the funny moments during the past. We wish you all the best for your future and we hope to see you sometimes again! :)
We will miss you!



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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[...]


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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[...]


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Weurman Flavour Research Symposium

In memory of Cornelius Weurman, a pioneer of flavour research, the Weurman Flavour Research Symposium has become one of the most important international conferences on all relevant topics from the field of flavour science. Since 1975, the Weurman Flavour Research Symposium has been a unique platform for flavour scientists from all over the world offering the opportunity to discuss recent trends and developments in the field of flavour research. Read more [...]

Summer School 2017 "Food Science and Culinary Arts - from Field to Meal" - from July 9th-21st 2019

Summer School on Food Science and Culinary Arts to Maximize Food Quality: The topics of the summer school range from 'Basic Food Chemistry' over 'Food Analysis' and  'Food Microbiology' to 'Sensory Analysis Flavor and Off-Flavor Determination' and 'Global Food Trends'. It will be held in cooperation with the University of Arkansas. Short Report and Pictures [...]