2012 Trends in Food Chemistry

2012 Trends in Food Chemistry

Author: ChemViews/GDCh

Nachrichten aus der Chemie (the membership magazine of the GDCh) annually publishes trend reports in which authors spot and compile an overview of inspiring work and recent trends in the most important chemical disciplines.

ChemViews gives you an overview of the latest trend report, its authors and the literature collected.

Trends in Food Chemistry 2012

R. G. Berger, J. Schrader, W. Schwab, M. Wüst, H. Zorn

In addition to the identification of aromatic substances by the Molecular Sensory, the focus of flavor research now includes the elucidation of their biosynthesis and its biotechnological production.

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Ralf BergerRalf G. Berger has been the director of the Institute of Food Chemistry at the University of Hanover, Germany, since 1990. He studied in Stuttgart and at the Technical University of Munich, both Germany, where he received his Ph.D. and his habilitation in 1986. From 1988 to 1989 he was a postdoctoral researcher at the University of California, Davis, USA.

He explores models of microbial flavor genesis along with the enzymology and molecular biology of edible mushrooms (www.basidionet.de).


Jens SchraderJens Schrader, born 1966, studied biotechnology and gained his Ph.D. in Dortmund, Germany. He spent time as a postdoctoral researcher at the Karl Winnacker Institute in Frankfurt, Germany, and at the University of California, Berkeley, USA. Since 2006 he has headed the Working Group Biotechnology of the DECHEMA, where he focuses on biotechnological production strategies with micro and molecular biology, bioprocess, and bioelectrochemistry. In 2009 he received his habilitation from the University of Frankfurt, Germany. Since 2012 he has been a board member of the DECHEMA Research Institute.



Wilfried SchwabWilfried Schwab, born 1961, studied food chemistry in Würzburg, Germany, and graduated in 1989. After this, he held postdoctoral positions in US, Spain, and the Netherlands. From 1991 to 1994 he worked at Hoechst AG, Frankfurt, Germany. He gained his habilitation in 1999. In 2003 he took over the Degussa-endowed professorship of biomolecular food technology at the Technical University Munich, Germany. Since 2008 he has been Professor of Biotechnology of Natural Products at the TU Munich.

His research interests include analytical, biochemical, and molecular biological studies on the biosynthesis, metabolism, and function of biomolecules.

Matthais Wüst

Matthias Wüst, born 1968, studied food chemistry at the University of Frankfurt, Germany, and received his Ph.D. there in 1999. After a postdoctoral fellowship at the Institute of Biological Chemistry at Washington State University, USA, he became Professor of Food Chemistry at the University of Valais, Switzerland, in 2003. Since 2009 he has been Professor in the Department of Bioanalysis and Food Chemistry at the University of Bonn, Germany.

His major research interests are the analysis and biosynthesis of terpenoid flavorings.


Holger Zorn

Holger Zorn has been Professor of Food Chemistry at the University of Giessen, Germany, since 2008. He was previously a professor of biochemistry at the Technical University of Dortmund, Germany. After studying food chemistry in Karlsruhe, Germany, he received his Ph.D. in 1997 from the University of Hohenheim, Germany. In 1998, he gained the second state examination for food chemists. In 2003 he received his habilitation from the University of Hanover, Germany.

His main research fields are the flavors of food biotechnology along with enzymes and biotechnology-based renewable resources.


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