Peter Schieberle

 

SchieberleUniv. Prof. Dr. Peter Schieberle

Peter Schieberle, a full professor for Food Chemistry, was born in 1951. He studied Chemistry at the University of Aachen and Food Chemistry at the University of Bonn and received his University degree in Food Chemistry in 1977 and the PhD from the Technical University of Munich in 1980. After becoming Lecturer at the University of Erlangen-Nueremberg in 1988 and Associate Professor at the Technical University of Munich in 1989, he served as a Full Professor for Food Chemistry at the University of Wuppertal from 1993 to 1995.

Since 1995 he is Full professor at the Technical University of Munich and holds the Chair for Food Chemistry in the Chemistry Department.

His main research interests comprise the characterization of aroma compounds in all kinds of foods using approaches of Molecular Sensory Science (Sensomics); the formation of aroma compounds during food processing (precursors; formation pathways); studies on structure-odor activity correlations based on systematic odotope syntheses and the development of stable isotope dilution assays for the quantitation of bioactive food constituents. Currently, he is author of more than 380 publications. Up to now he supervised more than 100 PhD students (dissertation).

Prof. Schieberle won the Young Scientist Award of the German Chemical Society (Kurt-Täufel-Award) in 1992, and has been awarded the Fellowship of the ACS Divison of Agricultural and Food Chemistry in 2007. In the same year, he received the “Koenig-Medal” of the German Chemical Society for his outstanding research in the area of Food Chemistry. In 2008 he has received the FEMA Excellence in Flavor Science Award from the Flavor & Extract Manufacturers Associations of the United States (FEMA). In 2010 he became Fellow of the International Academy of Food Science and Technology (IAFoST), and in 2011 he received the Annual Award of the Agricultural and Food Chemistry Division of the American Chemical Society for his outstanding research in food and agriculture. In 2016 he won the Fred W. Tanner Lecture Award by IFT/Chicago section. Prof. Schieberle has been elected as a member of the L’Academie d’Agriculture de France in 2013.

Prof. Schieberle serves since fifteeen years as an Associate Editor for the Journal of Agricultural and Food Chemistry, and he is co-author of the “Food Chemistry” textbook.

 

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