With over a million documented species, insects are the most successful group of organisms from the perspective of biodiversity. In the course of their evolution, they have developed a giant arsenal of active ingredients and enzymes, which they use to defend themselves against enemies and d ... more
Prof. Dr. Gertrud Morlock
Justus-Liebig-Universität Gießen, Institut für Ernährungswissenschaft
born in 1966, studied and was awarded her doctorate at Saarland University. From 1995 to 1998, she led the chromatography laboratory of a leading Swiss company and then worked as a senior scientific consultant. In 2008, she qualified as a professor at the Hohenheim University in Stuttgart, and since 2010 has been an additional professor there (at the Institute of Food Chemistry with Prof. Dr Wolfgang Schwack). Since 2012, she has held the Chair of Food Sciences at the Justus Liebig University Giessen. Her research areas are planar chromatography, office chromatography, hyphenation in HPTLC, effect-directed analysis, food analysis, natural product screening, pattern recognition, trace analysis, analysis of plant extracts, pharmaceutical formulations and environmental analysis. Gertrud Morlock has received many awards, including the Kurt Täufel Prize for young scientists of the Society of Food Chemistry (LChG) and the Highly Cited Author Award of the Journal of Chromatography A.