Prof. Dr. Andrea Büttner
Curriculum Vitae
from/until | Institution | |
Since April 2020 | Executive Director IVV und Scientific Head of the Competence Center Food and Packaging Technology – KLEVERTEC | Fraunhofer IVV, Freising, Germany |
Since Jan. 2018 | Director Campus of the Senses | Fraunhofer IVV, Freising, Germany |
Since Nov. 2019 | Director of Institute | Fraunhofer IVV, Freising Germany |
April 2017 – Oct. 2019 | Deputy Institute Director | Fraunhofer IVV, Freising, Germany |
Since Feb. 2012 | Professor for Aroma Research | University of Erlangen |
Since Jan. 2007 | Head of Department ”Sensory Analytics“ |
Fraunhofer IVV, Freising, Germany |
Nov. 2007 – Oct. 2011 | Group leader junior research group BMBF-Program „Molecular principles of human nutrition“ |
University Erlangen- Nuremberg, Germany |
July 2006 | Habilitation in Food Chemistry „Aroma release and perception during consumption of food” |
TU Munich |
Jan. 2006 – Dec. 2006 | Research Fellow for Habilitation Grant for excellent junior researchers, HWP II |
TU Munich |
April 2004 – Dec. 2005 | Research Fellow for Habilitation Habilitationsstipendium HWP II |
DFA, Munich |
April 2002 – March 2004 | Research Fellow for Habilitation DFG-grant BU 1351/1 |
DFA, Munich |
Jan. 1999 – March 2002 | Research Scientist, Post-Doc | DFA, Munich TU Munich |
Sept. 1995 – Jan. 1999 | PhD in Food Chemistry “Odorants in Citrus Juices“ |
German Research Center of Food Chemistry (DFA), Munich, and TU Munich |
May 1991 – June 1995 | Undergraduate degree in Food Chemistry |
Ludwig-Maximilians University (LMU), Munich, Germany |
Nov. 1990 – Feb. 1991 | Study of Chemistry | Technical University (TU) Munich, Germany |
Research stays
March/April 1997 | COST Action 96 research grant | Univ. of Nottingham England |
Sept./Oct. 2002 | Joseph-Schormüllerresearch grant | Univ. of Pisa Italy |
Offers/appointments for Professorship
- 2011 Offer of a W3-Professorship for Food Sensory Sciences, University Hohenheim
- 2011 Offer of a W2-Professorship for Food Chemistry, University Wuppertal
- 2011 Offer of a W2-Professorship for Aroma Research, University Erlangen-Nürnberg
- 2012 Appointment for W2-Profesorship for Aroma Research, University Erlangen-Nürnberg
Extra activities and commissions of trust
- Service as Member of the Faculty Council of the Faculty of Sciences, University of Erlangen, since 2017
- Service as Chair and Member of the Independent Advisory Board of the European Commission on Characterizing Flavours in Tobacco Products since 2017
- Service as Ombudswoman for Good Scientific Practice at Fraunhofer IVV since October 2016
- Service as member of DFG review board, academic subject area: Food Chemistry, since Aprill 2016
- Spokesperson of the DFG review board 305 Biological Chemistry and FoodChemistry, since April 2016
- Member of the Editorial Board of Foods (ISSN 2304-8158) since 2015
- Member of the Editorial Board of Food Chemistry (specialty section of Frontiers in Chemistry and Frontiers in Nutrition) since 2015
- Member of the Commission for Equal Opportunities at the University of Erlangen, since 2015, and Member of the Diversity Audit Commission at the University of Erlangen, since 2016
Memberships in scientific organizations/boards
- Cofunder and Member of the Steering Board of the Campus of the Senses Erlangen initiative, since 2017
- Scientific member of the Fraunhofer Vintage Class programme 2007 – 2012, since 2012 alumna
- AcademiaNet member
- GDCh (Gesellschaft Deutscher Chemiker) member
- AChemS (Association for Chemoreception Sciences) member
- ACS (American Chemical Society) member
- ECRO (European Chemoreceptionn Research Organisation) member
- Awardee of the Japan Society for the Promotion of Science (JSPS)
- COST Action 921 “Food Matrices: Structural Organisation and Impact on Flavour Release and Perception”: membership in the management committee and working group leader
Awards
2017 | AGFD Fellow Award, Agricultural and Food Chemistry Division, American Chemical Society |
2013 | Nutricia Wissenschaftspreis, Award Prize € 10 000 |
2012 | Danone Innovation Prize, Award Prize € 21 000 |
Young Investigator AwardFood and Agricultural Division, American Chemical Society (ACS) | |
2010 | Kurt-Täufel Award for Young Scientists (Kurt-Täufel-Preis des Jungen Wissenschaftlers), Society of Food Chemistry (LChG), German Chemical Society (GDCh) |
2004 | Firmenich Flavor and Fragrance Science Award |
1999 | Weurman Flavour Research Award “Best Poster” with the topic “Quantification of odour-active thiols in fresh, hand-squeezed grapefruit juices (Citrus paradisi MacFayden) by stable isotope dilution assays”. |
Grants
2007 | Fraunhofer Vintage-Class Research grant for excellent scientists |
2004 | Habilitation grant and Grant for excellent junior researchers of Hochschul- und Wissenschaftsprogramm HWPII “Chancengleichheit für Frauen in Forschung und Lehre“ |
2002 | Research grant BU 1351/1-1, 2 of the German Research Foundation (DFG) |
2001 | Joseph-Schormüller Internship for the research stay Sept./Oct. 2002 in the research group of Prof. P. Pelosi,Dipartimento di Chimica e Biotecnologie Agrarie, University of Pisa, Italy Research topic: Lipocalines as „odorant binding proteins“ |
1997 | Research internship in the frame of a “Short Term Scientific Mission, COST 96” for the research stay March/April 1997 in the research group of Prof. A. Taylor, University of Nottingham, England Research topic: In vivo measurements of volatile release from oranges |
DFG Grants
- Project grant BU 1351/20-1
- Project grant BU 1351/17-1
- Grant for instrumentation INST 90/979-1 FUGG
- Project grant BU 1351/15-1 and 15-2
- Research stipend grant BU 1351/1-1 und BU 1351/1-2
- DFG grant BU1351/1-3 for patent application
Research Topics
Product-oriented research
- Analysis of aroma and non-food smell, characterization of odorants, precursor studies, development of optimization strategies
- Flavor-development and optimization utilizing food technology processes
- Analysis of food and packaging contaminants, development of novel analytical approaches for detection of contamination, spoilage and fraud
- Analysis of contaminants in articles of daily use, development of novel analytical approaches for detection of contamination
Consumer-oriented research
- Human sensory characterization of chemosensorially active substances, structure-odor activity relationships
- Biotransformation, metabolism, and physiological effects of chemosensorially active substances on humans
- In vivo flavor release and flavor perception, aroma-taste-food matrix interactions, interactions with other sensorymodalities
- Aroma, smell, food and flavor conditioning, development of preferences, and psychological effects of chemosensoriallyactive substances on humans
Scientific organisation of meetings, symposia, workshops
- Symposium „Up in Smoke: Chemistry of Smoky Odors in Food & the Environment“, 255th ACS National Meeting & Expo; New Orleans, LA; 18. – 22.03.2017, Organizer
- 2nd International Conference on Innovations in Food Packaging, Shelf Life & Food Safety, Munich, Germany, 03.-06.10.2017, Member of the Scientific Committee
- 1st International Conference on Innovations in Food Science & Technology, (IFST 2017), Stadthalle, Erding, Munich, Germany, 10.-12.05.2017, Member of the Scientific Committee
- International Conference on Innovations in Food Packaging, Shelf Life & Food Safety, Munich, Germany, 15.-17.09.2015, Member of the Scientific Committee
- Int. Congress Advances in Food Processing, Campinas, São Paulo, Brasilien, 05. – 07.11.2014, Member of the Scientific Committee
- Symposium „Advances in the Generation and Integration of Food Sensation and Cognition“,245th ACS National Meeting & Expo; New Orleans, LA; 07. – 11.04.2013, Organizer
- Seminar „Sensorik 2.0“, Fraunhofer IVV, Freising, 22. – 23.11.2012, Organizer
- Symposium “Offensive odours – chemistry, behaviour, development and language“ as part of the 20th annual congress of the European Chemoreception Research Organisation (ECRO) in Avignon, coorganisation with Benoist Schaal (CNRS, Dijon), 14. – 19.9.2010, Organizer
- Workshop „In-vivo flavour research: Prospects, challenges, secondary benefits“ as part of the 12th Weurman Aroma Symposium, Interlaken, Switzerland, 02.07.-04.07.2008, Organizer
- “Flavor – Neue Lebensmittel für den modernen Verbrauchergeschmack“, annual meeting Fraunhofer IVV 2008, Freising, 03.05.-04.05.2008, Organizer