معرفی
Maria Buchweitz is a Professor at the Institute of Food Chemistry, part of the MIN Faculty at the University of Hamburg. Her research focuses on interactions between secondary plant substances and macromolecular food components, with implications for digestibility, glycemic index, and allergenic potential. She leads a team investigating these phenomena under in vitro digestion conditions.
- Research Interests: Characterization of plant-food macromolecule interactions, enzyme activity modulation, and physiological impact of food processing.
- Projects: Involved in collaborative networks like ERC – BioValCat and SFB 1615 „SMART Reactors“.
- Team Members: Julia Kaeswurm (MA), Tim-Oliver Karstens (Doctoral Student), Jörn Plambeck (Doctoral Student), Mengyao Xiong (MA), and technical staff Mirjam Rose.
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