Dr. Nadine Schütz

Project management for Applied Flavour Research and design of experiments.

- Planning, design and execution of fundamental research projects in the field of Flavour Chemistry - Analytical method development for flavour research - Translation of analytical flavour chemistry data into business relevant information - Technical line management for laboratory research scientists - Used laboratory techniques include: sample preparation (SAFE, SPME, solvent extraction, SPE), analytical and preparative HPLC, LC-MS, LC-TOF, GC-MS, GC-O

Development of an analytical multicomponent LC-MS/MS method for tastants. Correlation of quantitative results with human sensory data.

Participation on the evaluation of health-related claims for nutrients Insights into food law, especially the evaluation of novel food products

Internship at the product development department in Rosenheim. Tasks included: - Preparation of samples for sensory evaluation at the dairy pilot plant - Physical texture measurements of dairy products

Promotion am Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Prof. Dr. Thomas Hofmann. Titel der Promotion: "Strukturanalytische und sensorische Studien zu Tanninpolymeren in Rotwein und deren Beitrag zur Adstringenz"