Helmut Mayer

Helmut Mayer is an Associate Professor in the Department of Food Sciences at the University of Natural Resources and Life Sciences, Vienna (BOKU), where he leads research in food chemistry and analysis. He is based at the Institut für Lebensmittelwissenschaften and is actively involved in projects related to food authenticity, protein analysis, and advanced chromatographic techniques.

His research interests span food chemistry, food authenticity, adulteration control, protein and amino acid analysis, biogenic amines, vitamins, UHPLC, electrophoresis, and molecular biology. He specializes in the analysis of milk proteins, DNA fingerprinting, lactic acid bacteria, and food biotechnology, with a strong focus on method development for detecting food fraud and ensuring quality.

His recent publications and projects highlight a strong trend in vitamin B12 analysis, particularly distinguishing biologically active forms from pseudo-vitamins in algae and fermented foods, as well as assessing heat treatment in dairy products using markers like β-lactoglobulin and furosine. His work integrates analytical chemistry with nutritional science and food safety.

Scientific awards received include:

• Hochschuljubiläumsstiftung (2006, 1998, 1996)
• Wirtschaftskammerpreis (2006)
• Bodenkulturpreis der Wirtschaftskammer Wien (1999, 1996)
• Dr. Hermann Zittmayr-Preis (1994)
• Min. Ök.-Rat Josef Kraus-Stipendium (1990)

Dr. Mayer has led and participated in numerous research projects, including those funded by the EU, national agencies, and private companies. His work involves advising on food authenticity, thermal processing indicators, and allergen detection. He frequently collaborates with industry and regulatory bodies, providing expert opinions and technical reports.

He is active in knowledge transfer, presenting at conferences such as ALVA, EuroFoodChem, and HPLC, and contributing to public discourse on food quality and safety, particularly regarding ESL milk and nutritional supplements.