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