Prof. Dr. Peter Schieberle

Food Chemistry

Research Areas

The main research area of the chair for food chemistry is the identification of genuine odor and taste-active compounds in foods, such as fruits, cocoa, coffee or tea, by combining human perception and analysis. Further activities are the clarification of structure/ activity correlations by synthesis of "bioactive" structural elements and the development of chemosensorarrays as well as of stable isotope dilution assays for the quantitation of trace components.