Staff Members of the Institute of Biochemistry, TU - Institut für ...

the future direction of research. G. DAUM, S. D. KOHLWEIN, and A. HERMETTER
joined the institute. All three young scientists were given the chance to work as post
docs in renown laboratories in Switzerland and the USA: G. DAUM with the groups
of G. Schatz (Basel, Switzerland) and R. Schekman (Berkeley, USA), A.
HERMETTER with J. R. Lakowicz (Baltimore, USA) and S. D. KOHLWEIN with S.
A. Henry (New York, USA). Consequently, independent research groups specialized
in cell biology (G. D.), biophysics (A. H.) and molecular biology (S. D. K.) evolved at
the institute in Graz, with the group of Prof. F. PALTAUF still focusing on the
chemistry and biochemistry of lipids.
Teaching was always a major task of the institute. Lectures, seminars and laboratory courses
in basic biochemistry were complemented by special lectures, seminars, and courses held by
the assistants who became docents in 1985 (G. D.), 1987 (A. H.), and 1992 (S. D. K.).
Lectures in food chemistry and technology were held by C. WEBER and H. SALOMON.
Hence the institute was renamed Institute of Biochemistry and Food Chemistry.
1990 The institute moved to a new building at Petersgasse 12. The move was accompanied
by the expansion of individual research groups and the acquisition of new equipment
essential for the participation in novel collaborative efforts at the national and
international level. Thus, the Institute of Biochemistry, together with partner institutes
from the Karl-Franzens-University was the driving force to establish Graz as a centre
of competence in lipid research.
1993 W. PFANNHAUSER was appointed as professor of food chemistry. Through his own
enthusiasm and engagement and that of his collaborators, this new section of the
institute rapidly developed and offered students additional opportunities to receive a
timely education.
2000 The two sections, biochemistry and food chemistry, being independent of each other
with respect to personnel, teaching, and research, were separated into the Institute of
Biochemistry (Head Prof. PALTAUF) and the new Institute of Food Chemistry and
Technology (Head Prof. PFANNHAUSER).
2001 After F. PALTAUF’s retirement, in September 2001, G. DAUM was elected head of
the institute. S. D. KOHLWEIN was appointed full professor of biochemistry at the
Karl-Franzens University Graz.
2003 P. MACHEROUX was appointed full professor of biochemistry in September 2003
and head of the Institute of Biochemistry in January 2004. His research interests
revolve around topics in protein biochemistry and enzymology and shall strengthen the
already existing activities in this area.
2007 K. ATHENSTAEDT, a long-time associate of Prof. DAUM, received the venia
legendi for biochemistry. Karin is the first woman to complete the traditional
habilitation at the Institute of Biochemistry!
2009 After the retirement of Prof. PFANNHAUSER in 2008, the Institute of Food
Chemistry and Technology was disbanded and the research group of Prof. M.
MURKOVIC joined the Institute of Biochemistry increasing the number of
independent research groups to five.
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