Dr. Martin Gruhlke, Chairman of GENAWIF e.V., participated in the 3rd Food Bioactives and Health Congress in Parma, Italy. There he presented work on thioallylation of proteins by allicin from garlic. Thioallylation is an alteration of certain amino acid residues in proteins that affects protein function. Bioactive compounds in food are an exciting topic that offers many starting points for GENAWIF e.V. to better understand the mode of action of natural and active compounds and to evaluate new application options.