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15 Authors about the topic food chemistry
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Diana Owsienko
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 ...
Dr. Helene M. Loos
Friedrich-Alexander-Universität Erlangen-Nürnberg, Lehrstuhl für Aroma- und Geruchsforschung und Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV
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 responses ...
Patrick Bauer
Friedrich-Alexander-Universität Erlangen-Nürnberg, Lehrstuhl für Aroma- und Geruchsforschung und Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Freising
Patrick Bauer, born in 1992, studied food chemistry at the Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) and passed his first state examination in 2016, after which he began work on his doctoral thesis at the Aroma and Smell Research Chair of Professor Andrea Büttner. In the course of ...
Prof. Dr. Andreas Schieber
Rheinische Friedrich-Wilhelms-Universität Bonn, Institut für Ernährungs- und Lebensmittelwissenschaften
Andreas Schieber, born in 1966, studied food chemistry at the University of Stuttgart and received his doctorate in 1996 from the University of Hohenheim. After his second state examination at the Chemical and Veterinary Investigation Office in Stuttgart, he returned to the university in 1997 and ...
Dr. Franziska S. Hanschen
Leibniz-Institut für Gemüse- und Zierpflanzenbau (IGZ) e.V.
Franziska S. Hanschen, born in 1985, has been research group leader at the Leibniz Institute for Vegetable and Ornamental Crops (IGZ) in Großbeeren, Germany, since 2018. After her studies in food chemistry and her doctoral studies at the Technische Universität Berlin in 2012 she went to the IGZ ...
Dr. Isabel Muranyi
Fraunhofer-Institut für Verfahrenstechnik und Verpackung IVV, Abteilung Verfahrensentwicklung Lebensmittel
Isabel Muranyi, born in 1984, received her bachelor's degree in nutritional sciences and her master's degree in biomedicine from the Technical University of Munich (TUM), Germany. From her subsequent postgraduate studies in analytics & spectroscopy at the University of Leipzig she graduated as a ...
Majlinda Xhaferaj
Karlsruher Institut für Technologie (KIT), Institut für Angewandte Biowissenschaften, Abteilung für Bioaktive und Funktionelle Lebensmittelinhaltsstoffe
Majlinda Xhaferaj, born in 1992, completed her food chemistry studies in 2018 at the Karlsruhe Institute of Technology (KIT). Since 2019 she has been a PhD student under the supervision of Professor Dr. Katharina Scherf in the Department of Bioactive and Functional Food Chemistry. Her research ...
Prof. Dr. Katharina Scherf
Karlsruher Institut für Technologie (KIT), Institut für Angewandte Biowissenschaften, Abteilung für Bioaktive und Funktionelle Lebensmittelinhaltsstoffe
Katharina Scherf, born in 1985, leads the Department of Bioactive and Functional Food Chemistry at the Institute for Applied Biosciences, Karlsruhe Institute of Technology (KIT). Having studied food chemistry at the Technical University of Munich (TUM) she obtained her PhD degree and qualified as ...
Prof. Dr. Andrea Büttner
Friedrich-Alexander-Universität Erlangen-Nürnberg, Lehrstuhl für Aroma- und Geruchsforschung und Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Freising
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 Performance and ...
Prof. Dr. Gertrud Morlock
Justus-Liebig-Universität Gießen, Lehrstuhl für Lebensmittelwissenschaften – Food Science sowie Direktorin des TransMIT-Zentrums für wirkungsbezogene Analytik
Gertrud Morlock, born in 1966, studied Nutritional Science and graduated with a PhD in chemistry under supervision of Prof. Dr. Helmut Jork and Prof. Dr. Heinz Engelhardt at University of Saarland. Subsequently, she worked for global industry leaders for several years, but in 2004 returned to ...
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