Holzminden, Lower Saxony, Germany
Specialties: Knowledge in natural and food chemistry chemistry. Hands on experience in taste & somatosensrory and precursor chemistry, identification, structure elucidation and quantitation of taste active molecules and flavor precursors in different matrices. Experience in flavor chemistry, analytical chemistry (LC-MS/MS, ELSD, NMR, ...), sensory evaluation & encapsulation technologies. Set-up of external research projects and internal cross-functional collaboration/exchange.
Leading & Growing the Research & Technology team to bring innovative tools to Symrise Asia Pacific and their costumers.
Flavor Scientist in Sensory Development group of Technology and Product Development Department heading the efforts in flavor delivery based on scientic data & research.
Decompose the non-volatile constituents of Amarone red wine to identify the key taste active compounds and to understand their contribution to the overall perception.