Hellwig, Michael

Michael Hellwig studied Food Chemistry between 1999 and 2004 at Technische Universität Dresden (Germany) and obtained his PhD in 2011, where he worked on chemical synthesis of glycated amino acids in the free, peptide- and protein-bound forms and studied their impact on digestion as well as the transmembrane transport of free and glycated amino acids in a cooperative work with the Universität Halle-Wittenberg. In his post-doc time, he worked in the group of Thomas Henle in Dresden on the microbial metabolization of glycated amino acids. During that time, he also went to short-term visits to the Max-Rubner institute in Karlsruhe (Germany) as well as to the INRA in Clermont-Ferrand (France) for studies on eucaryotic cellular signaling mechanisms. In 2016, he became PI in Dresden and intensified his studies on the chemistry of protein oxidation. From 2020-2022, he has been a professor of Food Chemistry at Technische Universität Braunschweig (Germany), before he recently returned to Dresden as a professor of Special Food Chemistry. Michael’s research interests include mechanisms and analysis of protein oxidation and glycation in food and physiological systems as well as the impact of the respective reaction products on microorganisms and human and animal physiology particularly focusing on membrane transport.