The focus of the group's research activities over the last decades concerns the better chemical understanding of factors that impact food quality and safety. Here the focus is specifically on oxidation phenomena in foods, the interaction between proteins and reactive carbonyl compounds (from lipid oxidation or sugars), the chemical interactions between contact materials and foods and the formation of process contaminants. The basic funding will be used to financially support current and future doctoral studies that do not have sufficient financial resources to successfully complete them. This can be done either by partially covering the doctoral student's salary costs (in the case of a three-year project, for example, while four years of funding is needed) or by partially covering research costs, or both. A second pillar for which the available funds will be used concerns general support of the laboratory activities, in particular possible investments in equipment, or enabling maintenance and repair of equipment so that the research group continues to have the necessary research infrastructure.