Prof. Dr. Peter Winterhalter

Head of Institute

Technische Universität Braunschweig
Institute of Food Chemistry
Schleinitzstrasse 20, 3rd Floor
Room 330
D-38106 Braunschweig, Germany

Memberships

Chairman of the Scientific Advisory Board of FEI (Research Association of the German Food Industry)
Chairman of the Evaluation Group V (“Applied Chemistry”) in the Programme “Industrial Collective Research” (Industrielle Gemeinschaftsforschung, IGF) of the Federal Ministry for Economic Affairs and Climate Protection (BMWK)
Vice-president of Food & Health North Germany e.V.
Member of the scientific advisory board of several international journals

• Aroma precursors; Wine research

• C13-Norisoprenoid flavor compounds: analysis, synthesis and biogeneration

• Natural product chemistry/analysis

• Antioxidants

• Pigments; Anthocyanins, Carotenoids

• Countercurrent chromatographic techniques

2020	„Excellence in Flavor Science Award 2020“, Flavor and Extract Manufacturers Association of the United States (FEMA)
2016	Fellow Award, Agricultural & Food Chemistry Division of the American Chemical Society
2008	Honorary Award Lecturer, American Society of Viticulture & Enology
1994	“Preis des jungen Wissenschaftlers“-Award, German Chemical Society, Food Chemistry Division
1993	“Jubiläumsstiftung“-Award, University of Würzburg.
1989	Barnett & Foster International Award (“most outstanding paper associated with flavourings“)
1989	Award of the Faculty of Chemistry and Pharmacy, University of Würzburg

Since 1997	Professor of Food Chemistry, Institute of Food Chemistry, TU Braunschweig
1995 - 1997	Professor of Food Chemistry, Head of the Food Chemistry Laboratory, University Erlangen-Nürnberg
1990 - 1995	Lecturer, University of Würzburg
2001 - 2005	Dean and Vice Dean, Faculty of Chemistry and Pharmacy, TU Braunschweig

1989 - 1995	Habilitation, University of Würzburg. Topic: “C13-Norisoprenoid Aroma Compounds“
1988 - 1989	Postdoctoral Fellow, Australian Wine Research Institute, Adelaide, South Australia (Supervisor: Dr. P. J. Williams)
1984 - 1988	Doctoral Thesis, University of Würzburg. Topic: “Studies on Aroma Precursors in Papaya and Quince Fruit“ (Supervisor: Prof. Dr. P. Schreier)