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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.
Focus
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.
Methods
“We are what we eat.” In a way, this quote by the German philosopher Ludwig Feuerbach (1804–1872) also applies to what we feed our offspring: the aroma profile of breast milk reflects a (…)
Nano-Rust: Smart Additive for Autonomous Temperature Control
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
What do coffee, red wine and ink have in common? The stubborn stains they leave behind. Anyone who has ever knocked over a cup of coffee will know that coffee dries in an unusual pattern, the stain is lighter at the center but it gets darker around the perimeter, an effect known as the coff ... more
By capsule through the bloodstream
Bacteria in the intestine pack a wide spectrum of their biomolecules into small capsules. These are transported via the bloodstream to various organs in the body and even absorbed and processed by nerve cells in the brain. This has now been shown for the first time by a team of researchers ... more
Transfer of aroma compounds into breast milk
“We are what we eat.” In a way, this quote by the German philosopher Ludwig Feuerbach (1804–1872) also applies to what we feed our offspring: the aroma profile of breast milk reflects a mother's eating habits [1, 2] and can thus influence the preferences of her children ... more
Colorful off-odors in artists’ paints
Acrylic-based paints are among the most frequently used by artists. Although they can be produced on a water basis and with low levels of volatile substances, they often still possess a strong inherent smell. However, no targeted studies have as yet been conducted to identify odor-active su ... more
New Trends in Computer-Aided Drug Design
Computer-Aided Drug design (CADD) is not new. The Journal of Computer-Aided Molecular Design (Springer) was founded in 1987, when computers in the worldwide top 500 were slower than today’s smart phones. This makes the field a quarter of a century old. Generally, scientific disciplines of t ... more
Helene Loos studied food technology at the University of Hohenheim and completed her doctorate in food chemistry at the Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) in 2015. During her doctoral studies, she investigated the aroma composition of breast milk and the behavioral resp ... more
Nadine Goldenstein studied Marine Environmental Sciences at the University of Bremen, Germany. Subsequently she worked as a scientist in Organic Biogeochemistry at MARUM, Bremen, where she concentrated her research activities on the investigation of microbial metabolic processes, with a foc ... more
Andrea Buettner, 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 business field Product Performanc ... more
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