From Plants to Humans: Inaugural Lecture by Prof. Dr. Franziska Hanschen
On 12 May 2025, Prof. Dr habil. Franziska Hanschen delivered her inaugural lecture at TU Berlin. Entitled “Management of Bioactive Plant Compounds – From Plants via Food Processing to Humans”, the talk outlined her research perspectives across the entire value chain of plant-based foods.
Following a brief welcome by Prof. Dr-Ing. Dietmar Werner Auhl, Vice Dean of Faculty III at TU Berlin, Prof. Hanschen retraced her academic career – from her studies in food chemistry to her appointment to the W2 professorship jointly established by TU Berlin and IGZ within the framework of the Leibniz Programme for Women Professors. She then introduced the IGZ and its research focus areas.
The centrepiece of her lecture was her research on glucosinolates – a group of secondary plant metabolites found primarily in Brassica vegetables such as broccoli, red and white cabbage. These bioactive compounds are associated with positive health effects, including the prevention of certain types of cancer. Prof. Hanschen explained how glucosinolates are metabolized in plants and how they are influenced by external factors such as cultivation conditions, harvest timing and food processing. She also addressed their biological activity in humans and highlighted differences between various degradation products.
Drawing on her own research, she examined which factors may promote or inhibit the formation of health-promoting isothiocyanates – including season of cultivation, storage conditions, pH and cooking temperature. It became clear that even small changes in cultivation or preparation can have a significant impact on the health quality of Brassica vegetables.
Prof. Hanschen also shared insights into current and future research projects, including the effects of climate extremes on plant compound composition and the potential use of bioactive substances from wild plants. She also presented the PhytoM project, which is closely linked to her professorship and among other topics explores the relationship between plant metabolites and stress tolerance.
The event finished with a reception featuring thematic tastings – including a smoothie made from cauliflower and kale – and lively discussions among participants.
The new professorship bridges fundamental plant science with food chemistry and nutritional research, with the aim of better understanding and enhancing the nutritional quality of plant-based foods – from cultivation and processing through to human health impact. At TU Berlin, the professorship is located in the Institute of Food Technology and Food Chemistry.
With this appointment, TU Berlin and IGZ deepen their long-standing collaboration and provide new momentum for research into sustainable and healthy food systems.
Further information:
- Research group “Management of Bioactive Plant Compounds” at IGZ: https://igzev.de/en/research/research-groups/quality-2
- Project PhytoM: https://igzev.de/en/research/projects/120/phytom
- Chair of Phytonutrient Management (German only): https://www.tu.berlin/lmtc/fachgebiete
