Scientific representation

Is the head of the Institute of Analytical Chemistry and Food Chemistry at Graz University of Technology. He studied technical chemistry at the Graz University of Technology, Austria where he obtained a PhD in organic trace analysis in environmental matrices. He also earned a habilitation in “Food Chemistry” dealing with flavor and off flavor compounds in food and other matrices. Currently he holds a professorship for “Analytics of food and food contact material”, which deals mainly with the interaction of food contact material and the packed good.

His research activities are focused on the identification and quantification of volatile, odor active substances and more recently of toxicological concern in food and food contact materials. He has over 35 years of experience in organic trace and ultra trace analysis mainly based on gas chromatographic methods using several sample preparation techniques and analytical solutions including multidimensional separation. Besides he is a trained sensory expert and member of the expert panel of the TU Graz sensory lab.

He is adjunct professor at the Dale Bumpers College of Agricultural, Food and Life Sciences, University of Arkansas, Fayetteville. He is the cofounder of the summer school program “Food science and culinary art” which is organized annually either in Austria or in the United States since 2017.