Short CV/Education and training

  • 1990 – 1991
    Studied chemistry at the Technical University of Munich, Germany

  • 1991 – 1995
    Studied food chemistry at LMU Munich

  • 1995 – 1999
    Doctorate in food chemistry from the German Research Centre for Food Chemistry (DFA), Technical University of Munich

  • 1999 – 2002
    Postdoctoral research associate, DFA, Technical University of Munich

  • 2002 – 2004
    Habilitation (postdoctoral qualification) fellowship, DFA, Technical University of Munich, German Research Foundation (DFG) fellowship BU 1351/1

  • 2004 – 2005
    Habilitation fellowship, DFA, Technical University of Munich, HWP II Habilitation fellowship

  • 2006 – 2006
    HWP II fellowship for excellent early-career scientists at the Technical University of Munich

  • 2006
    Habilitation (postdoctoral qualification) in the field of food chemistry at the Technical University of Munich

  • 2007 – 2012
    Head of the "Molecular bases of human nutrition" junior research group at the University of Erlangen-Nuremberg, Germany; a German Federal Ministry of Education and Research (BMBF) programme

  • Since 2007
    Head of the Fraunhofer IVV Department Sensory Analytics, Freising, Germany

  • 2012 – 2017
    Professor of Aroma Research, Friedrich-Alexander-University Erlangen-Nürnberg

  • Since 2017
    Deputy Director of Fraunhofer Institute of Process Engineering and Packaging IVV, Freising

  • Since 2017
    Chair of Aroma and Smell Research, Friedrich-Alexander-University Erlangen-Nürnberg

Selected publications

Selected projects

  • Junior research group at the University of Erlangen-Nuremberg, Germany: the BMBF "Molecular bases of human nutrition" programme

  • Project partner in the Emerging Fields Initiative "Neurotrition"

  • Project "Molecular and physiological foundations of human olfactory perception, and chemical and sensory analytics", with funding through the Fraunhofer Vintage Class, 2008 – 2013

  • Project "soft drinks with balancing effect based on plant ingredients" within the framework of the "Bayfood" research and innovation network

  • Project partner within the framework of the project "Establishment of a research and educational network on health-promoting foods with the focus on traditional Turkish foods" of the joint BMBF (German Federal Ministry of Education and Research) and TÜBITAK (The Scientific and Technological Research Council of Turkey) Funding Initiative, 2011 – 2014

  • Project partner within the framework of the Bavarian research association "For-Food", 2011–2013

  • Research funding from the German Research Foundation (DFG): BU 1351/1–1, BU 1351/1–2, BU 1351/1–3

Membership in scientific bodies/juries

  • Fellowship from the Japan Society for the Promotion of Science (JSPS)

  • Scientific member of the Fraunhofer Vintage Class

  • GDCh (German Chemical Society)

  • Member of AChemS (Association for Chemoreception Sciences)

  • Member of ACS (American Chemical Society)

  • Member of ECRO (European Chemoreception Research Organisation)

  • COST-Action 921 "Food Matrices: Structural Organisation and Impact on Flavour Release and Perception": member of the management committee and working group leader

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