The right temperature matters – whether in technical processes, for the quality of food and medicines, or the lifetime of electronic components and batteries. For this purpose, temperature indicators record (un)desired temperature increases that can be read out later. Researchers in the gro ... more
Friedrich-Alexander-Universität Erlangen-Nürnberg, Lehrstuhl für Aroma- und Geruchsforschung
Diana Owsienko, born in 1994, studied food chemistry at Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) in Erlangen from 2013 to 2017 and worked on her final scientific thesis at the Fraunhofer Institute for Process Engineering and Packaging (IVV) in Freising from 2017 to 2018. In 2018 and 2019, she completed professional training as a state-certified food chemist at the Bavarian State Office for Health and Food Safety (LGL). Since 2019, Diana Owsienko has been working on her doctorate at the Chair of Aroma and Smell Research in Erlangen.
The topic of Diana Owsienko’s PhD thesis is the chemical-analytical and sensory characterization of human body odors. It mainly focuses on the investigation of age-related changes in body odor of children as well as elderly people.
- Instrumental analysis, e.g. one- and two-dimensional gas chromatography-mass spectrometry/olfactometry
- Sensory evaluation, e.g. odor profile analysis