Acrylamide is produced during the preparation of certain foods such as french fries and is considered as probably carcinogenic to humans. However, its levels have been reduced with the help of food chemistry.
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05.10.2022 in Science, Context

Nature isn’t always on our side

For many people, food and chemicals just don’t belong together. But does a long list of ingredients and additives mean that our food is unnatural or even unhealthy? Professor Daniel Wefers, a food chemist from the University of Halle, advocates a more pragmatic view of things. Read more

Hermann Staudinger in his laboratory at ETH Zurich in 1917.
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24.09.2020 in Miscellaneous, Big Names

Big names: Hermann Staudinger

The foundations for polymer research were laid 100 years ago when Hermann Staudinger described macromolecules for the first time. The chemist and Nobel laureate is an alumnus of the University of Halle. Read more

Thomas Hahn (left) and Felix Marske in the laboratory. They are working on a new latent heat storage that is currently available in a cylindrical form.
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27.02.2020 in Science, Research

Heat accumulators of the future

Saving energy will play a crucial role in protecting the climate, and this could be achieved by the new heat storage systems for buildings that are currently being researched at the Institute of Chemistry. The results have already impressed at the Hugo Junkers Awards. Read more