Speaker

Martin Steinhaus, TUM Munich, Germany

Martin Steinhaus

Martin is currently head of a research group at the German Research Center for Food Chemistry, an Institute of the Leibniz Association, located in Freising, Germany (www.dfal.de). He graduated in Food Chemistry from the Ludwig Maximilian University of Munich and received a PhD from the Chemistry Department of the Technical University of Munich in Garching, Germany. In collaboration with Peter Schieberle, Martin has been working in the field of aroma-active compounds in food for more than 20 years. Numerous studies of the group addressed aroma-active compounds in cocoa, coffee, and tea and their changes during processing.

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Supporting Publication
Administered by
 
Elsevier
Organised by
 
  • Unviersity degli studi di torino
  • Uniersita degli studi del piemonte orientale
Under the auspices of
 
  • Food Chemistry Division European Association for Chemistry
  • Societa chemica italiana
  • Societa Italiana Di Fitochemica
Sponsors
 
  • Agilent Technologies
  • Comitato italiano del caffe
  • Consorzio promozione caffe
  • Domori
  • Gerstel
  • Giotti
  • Guido Gobino
  • Illy
  • Lavazza
  • Leco
  • PhytoLab
  • Shimadzu
  • SRA
  • Syft
  • Thermofisher
Exhibitors
 
Anton Paar