Advances in Food Processing Challenges for the Future


Andrea Buettner, University of Erlangen-Nuremberg, Germany

Dr. Buettner studied Food Chemistry and is Professor of Aroma Research. Her work has demonstrated the importance of the combined effects of the food matrix, physiology and behavior on flavor release and perception. She has identified new aroma compounds and elucidated structure-odor relationships. Some of her experimental methods include chemical trace analysis, quantification via isotope dilution analysis, monitoring the physiology during eating, sensory psychophysics, and determination of odor-active compounds in vivo. At the University of Erlangen and Fraunhofer IVV, Freising, Dr. Buettner has broadened her research interests to include the field of odorants in the physiological context, with monitoring of uptake, distribution and biotransformation of odorants, as well as further physiological impact in humans.

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Food Packaging and Shelf Life

Food Technology

Food Technology