Martin Steinhaus, TUM Munich, Germany
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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