Prof. Dr. Fabian Weber

Fabian studied food chemistry in Braunschweig, where he also completed his doctorate. He then completed his habilitation in the chemistry and technology of plant-based foods in Bonn and has been working as a Professor of Organic Food Quality in the section since March 2023.

In between, he worked as a post-doc at the Neustadt Wine Campus and was a visiting scientist in Chile (Concepción) and the USA (Richland, WA).

His research focuses on the characterization of secondary plant compounds and their interactions and reactions during the production and storage of food. These processes have a significant influence on a wide range of food properties and are therefore a key element in understanding the physiological, health, regulatory, technological and sensory aspects of food. They therefore have a decisive influence on the quality of food.

By understanding these molecular relationships, strategies can be developed to optimize food production value chains, e.g. through better use of raw materials or the further processing of side streams.