Holzminden, Lower Saxony, Germany
Current Scope of Responsibilities - October 2015 Director of Applied Research Flavors - four sub-groups: • Separation Science • Flavor Analysis • Sensory Guided Analysis • Research Sensory Director of Analytical Research Center - three sub-groups • Identification & Quantification • Structure Elucidation • Information & Data Management In total responsible for 50 co-workers As well: Point Person for Global Citrus Research Point Person for Investments in Flavor Research Professional Career 2014 - present Director of “Analytical Research Center”, Symrise 2012 - present Director of “Applied Research”, Symrise 2008 – 2011 Head of department “Strategic Research Support” (flavor analysis, project management, raw material evaluation), Symrise 2007 – present Technical coordinator of citrus innovation projects, Symrise, Germany 2003 – 2008 Group leader “Flavor Analysis”, Symrise, Germany 1999 – 2003 Group leader “Flavor Analysis”, Haarmann & Reimer, Germany 1989 – 1998 Analytical specialist mass spectrometry, structure elucidation and method development; Haarmann & Reimer, Germany 1986 – 1989 Apprenticeship at Haarmann & Reimer, laboratory assistant, flavour chemistry 1986 Final secondary-school examinations
Director of Applied Research Flavors - This department comprises four sub-groups: Separation Science o Exploring state-of-the-art food grade separation technologies to fractionate complex (natural) raw material and side-streams using e.g. distillation, liquid-liquid extraction, adsorption/desorption, chromatography, ultrafiltration and membrane technology o Interaction with Universities and Technology Partners to explore next generation separation technologies Flavor Analysis o Analytical screening of flavors and flavored food-stuff and beverages o Maintenance of analytical raw material library o Global support of flavorists, analysts and technologist Sensory Guided Analysis o Gaining deep insights with regards to sensory-wise important molecules in complex (natural) materials or culinary targets o Using dedicated sample clean-up methods in combination with olfactory GC/MS to identify and quantify main flavor drivers and high impact trace compounds o Transferring of analytical and sensory results into flavor solutions Research Sensory o Sensory screening of innovative raw materials and molecules o Building up of dedicated sensory panels to measure sensory properties o Storage tests to understand chemical and physical stability in various matrices o Initiate tox-tests and providing of data to get permission for material usage