The First Section • Since 1941

May 9, 2016 Dinner Meeting

Address:  Cafe La Cave

2777 Mannheim Rd, Des Plaines, IL 60018

Phone: (847) 827-7818

Schedule:

4:00 - 5:00 PM - Executive Board Meeting

5:00 - 6:00 PM - Social Hour with cash bar and Appetizers

6:00 - 8:30 PM - Dinner & Presentation

Tanner Lecture: The SENSOMICS approach: A useful tool to unravel the genuine aroma blueprint of foods and to elucidate the generation of key odorants during food processing

Cultural familiarity, gender or age as well as food borne factors, such as cost or convenience undoubtedly do influence food choice by the consumer. However, numerous consumer surveys confirm that the main drivers of food acceptance are aroma and taste which are, thus, the main determinants of the differences in the flavor signatures of any given type of food. > Read More

Tanner Lecture: The SENSOMICS approach: A useful tool to unravel the genuine aroma blueprint of foods and to elucidate the generation of key odorants during food processing

Univ. Prof. Dr. Peter Schieberle

Peter Schieberle, Full professor for Food Chemistry, was born in 1951. He studied Chemistry at the University of Aachen and Food Chemistry at the University of Bonn and received his University degree in Food Chemistry in 1977 and the PhD from the Technical University of Munich in 1980.

After becoming Lecturer at the University of Erlangen-Nueremberg in 1988 and Associate Professor at the Technical University of Munich in 1989, he served as a Full Professor for Food Chemistry at the University of Wuppertal from 1993 to 1995.

Since 1995 he is Full professor at the Technical University of Munich and holds the Chair for Food Chemistry in the Chemistry Department. He is also Director of the German Research Center for Food Chemistry (an institute of the Gottfried-Wilhelm-Leibniz Association) and Director of the Hans-Dieter-Belitz Institute for Cereal and Protein Research.

His main research interests comprise the characterization of aroma compounds in all kinds of foods using approaches of Molecular Sensory Science (Sensomics); the formation of aroma compounds during food processing (precursors; formation pathways); studies on structure-odor activity correlations based on systematic odotope syntheses; the development of chemosensor arrays for on-line odorant quantitation and the development of stable isotope dilution assays for the quantification of bioactive food constituents. Currently, he is author of more than 350 publications. Up to now he supervised more than 120 graduate students (dissertation).

Prof. Schieberle won the Young Scientist Award of the German Chemical Society (Kurt-Täufel-Award) in 1992, and has been awarded the Fellowship of the ACS Divison of Agricultural and Food Chemistry in 2007. In the same year, he received the “Koenig-Medal” of the German Chemical Society for his outstanding research in the area of Food Chemistry. In 2008 he has received the FEMA Excellence in Flavor Science Award from the Flavor & Extract Manufacturers Associations of the United States (FEMA). In 2010 he became Fellow of the International Academy of Food Science and Technology (IAFoST), and in 2011 he received the Annual Award of The Agricultural and Food Chemistry Division of the American Chemical Society for outstanding research in food and agriculture.

Prof. Schieberle serves since thirteen years as an Associate Editor for the Journal of Agricultural and Food Chemistry, and he is co-author of the “Food Chemistry” textbook.

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