Nanostructures based on carbon are promising materials for nanoelectronics. However, to be suitable, they would often need to be formed on non-metallic surfaces, which has been a challenge – up to now. Researchers at FAU have found a method of forming nanographenes on metal oxide surfaces. ... more
Prof. Dr. Andrea Büttner
Friedrich-Alexander-Universität Erlangen-Nürnberg, Lehrstuhl für Aroma- und Geruchsforschung und Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Freising
Andrea Büttner, born in 1971, studied food chemistry at the Ludwig Maximilian University of Munich. Researching on aromas, she received her doctorate and qualification as a professor from the Technical University of Munich. Since 2007, she has built up the Product Performance business unit and the Sensory Analytics department at the Fraunhofer Institute for Process Engineering and Packaging (IVV). Over the same period, she established the Aroma Research group at the Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), where she was appointed Professor of Aroma Research in 2012 and subsequently Professor of Aroma and Smell Research in 2017.
Since November 2019, Andrea Büttner has been a director of the Fraunhofer IVV, where she had been a deputy director since 2017. Research at the Fraunhofer IVV focuses on food, packaging, product effects, processing machinery as well as on recycling and the environment. The aim is to develop new, alternative raw materials as well as manufacturing and processing techniques that save resources and energy. A further focus is on securing, recording and optimizing sensory, technofunctional as well as biological and chemical product quality along the processing chain, from the raw materials to the product.
The Chair of Aroma and Smell Research at the University of Erlangen-Nürnberg, which Andrea Büttner has held since 2017, has a focus on sensory research, particularly in the area of aroma and odorous substances. Her team at the University of Erlangen-Nürnberg also deals with nutritional physiology, perception psychology and food technology issues, which includes certain aspects of food and product perception and consumer acceptance.
Enjoy life with all your senses but with the least possible harm to people and the environment.
In addition to her core interest of sensory research, Andrea Büttner’s current work focuses on environmental and contaminant analytics as well as on developing technologies resulting from this. As a co-founder of the “Campus of the Senses”, she has, since 2018, also been advancing a promising research field spanning several sciences, the digitization of the human senses.
Andrea Büttner has been awarded the ACS Fellow Award of the Agricultural and Food Chemistry Division of the American Chemical Society (ACS), the Nutricia Science Prize, the Danone Innovation Prize, the Young Investigator Award of the Food and Agricultural Division of the ACS, the Kurt Täufel young scientist award from the Food Chemistry Society of the German Chemical Society and the Firmenich Flavor and Fragrance Science Award.
Andrea Büttner's scientific focus is on food and analytical chemistry. At the University of Erlangen-Nürnberg, she also teaches the biochemical basics of human nutrition and chemosensors.