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New Professors



Prof. Dr.
Henning Hintzsche

Food Safety

Institute for Nutritional and Food Sciences (IEL)

Nußallee 5, 53115 Bonn

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Henning Hintzsche studied pharmacy and is a licensed pharmacist. He obtained his PhD at the Chair of Toxicology at the University of Würzburg and worked as a Postdoc at the Jawaharlal Nehru University in New Delhi. From 2011 to 2021 he was a research assistant and group leader in Würzburg, and from 2016 to 2021 he was Head of Department at the Bavarian Health and Food Safety Authority in Erlangen. In the winter semester 2021/22 he takes over the professorship for food safety at the Institute for Nutritional and Food Sciences at the Rheinische Friedrich-Wilhelms-Universität Bonn.

His research focus is the mechanistic investigation of various DNA damages that play an important role in carcinogenesis. The focus is on the analysis of chromosomal DNA damage in the form of micronuclei. The origin of this type of damage has already been investigated and understood in detail, but the further fate after its formation and thus its consequence and relevance for the organism is largely unclear. Microscopic and molecular biological methods are used to investigate these questions.



Prof. Dr.
Sarah Egert


Nutritional Physiology

Institute of Nutrition and Food Sciences (IEL)

Nußallee 9, 53115 Bonn

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Sarah Egert studied Oecotrophology with a focus on human nutrition and received her PhD from Kiel University in 2006. From 2006 to 2009 she worked as a postdoc at the Institute of Human Nutrition and Food Science at Kiel University. In 2009, she moved to the Department of Nutrition and Food Sciences at the University of Bonn. In 2013, she habilitated and received the venia legendi for “Nutritional Physiology and Human Nutrition”. From 2017 to 2018, she was Head of the Science Department at the German Nutrition Society. In 2018, Sarah Egert was appointed to the professorship of Nutritional Science and Dietetics at the University of Hohenheim. She returned to Bonn in the summer semester 2021 and now heads the Professorship of Nutritional Physiology.

Her research focuses on the cardiometabolic effects of dietary fatty acids (especially plant and marine omega-3 fatty acids) and dietary patterns, the bioavailability and efficacy of secondary plant compounds (especially flavonoids) and postprandial metabolism. Her methodological focus is on conducting controlled dietary intervention studies in different subjects (e.g. healthy individuals, individuals with risk factors for cardiovascular and neurodegenerative diseases).



Prof. Dr.
Ute Weisz

Food Science

Institute of Nutritional and Food Sciences (IEL)

Meckenheimer Allee 166a, 53115 Bonn

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Ute Weisz studied Food Technology at the University of Hohenheim where she was awarded her Doctorate in the field of technology and analysis of plant-based foods in 2006.

In 2007 she moved to the Fraunhofer Institute for Process Engineering and Packaging where she has been Head of the Food Process Development Department for a number of years. During this time she has acquired and led numerous national and international research projects in the fields of the holistic use of plant raw materials and the extraction of plant proteins as substitutes for animal proteins.

Her research also focuses on the modification of plant proteins and the fermentation of plant protein-based foods. The focus here is on the clarification of structural and impact relationships, whereby on the one hand, the impact refers not only to the techno-functional and sensory aspects but also, on the other hand, to nutritional-physiological features.

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