Holger Zorn

Holger Zorn (born February 24, 1967 ) is a German food chemist and professor at the University of Giessen .

Life

Zorn is married to Manuela Fischer-Zorn; he has two children with her.

Career

After graduating from high school in 1986, Zorn studied food chemistry from 1988 to 1993 at the University of Karlsruhe and in the same year passed the main examination (Part A) for food chemists. From 1993 to 1997 he worked as a research assistant at the institutes for food chemistry at the Universities of Karlsruhe, Stuttgart and Hohenheim at W. Schwack and wrote his dissertation on the behavior and reactivity of the fungicide chlorothalonil on fruit surfaces, paying special attention to the photochemical formation of bound residues . After completing his habilitation , Zorn initially worked as a research assistant at the Institute for Food Chemistry at Leibniz University in Hanover and then as a private lecturer there. Since 2008 he has been Managing Director of the Institute for Food Chemistry and Food Biotechnology at the Justus Liebig University in Giessen.

Publications

• H. Zorn: Behavior and reactivity of the fungicide chlorothalonil on fruit surfaces with special attention to the photochemical formation of bound residues. (= Reports from chemistry). Shaker Verlag, Herzogenrath 1997.
• with RG Berger: Flavors and fragrances from plants. K-M. Oksman-Caldentey, WH Barz (Ed.): Plant Biotechnology and Transgenic Plants. Marcel Dekker, New York 2002, pp. 323–346.
• with RG Berger and U. Krings: Biotechnological flavor generation. In: A. Taylor (Ed.): Food Flavor Technology. Sheffield Academic Press, Sheffield 2002, pp. 60-104.
• with RG Berger: Flavors and Fragrances. In: J. Tkacz, L. Lange (Ed.): Advances in fungal biotechnology for industry, agriculture, and medicin. Kluwer Academic / Plenum Publishers, New York 2004, pp. 341-358.
• with M. Fischer-Zorn: Food hygiene and toxicology. In: H. Jenik, M. Kraft, M. Miko, RJ. Schulz (Ed.): Guide to nutritional medicine. Urban & Fischer, Munich 2006, pp. 147-181.
• with RG Berger and U. Krings: Biotechnology Solutions to Flavor Production. In: T. Hofmann, M. Rothe, P. Schieberle (Eds.): State-of-the-Art in Flavor Chemistry and Biology. German Research Institute for Food Chemistry, Garching 2005, pp. 223–233.
• with U. Krings and RG Berger: Innovative mass spectrometric tools for the structural elucidation of flavor compounds. In: WLP Bredie, MA Petersen (Ed.): Flavor Science - recent advances and trends. Elsevier, Amsterdam 2006, pp. 573-576.
• with T. Becker, D. Breithaupt, HW Doelle, A. Fiechter, M. Griensven, C. Kasper, S. Luetz, R. Poertner, HG. Schlegel, D. Sell, S. Shimizu, F. Stahl, K. Suck, R. Ulber, J. Wegener, K. Wuerges and H. Yamada: Biotechnology. In: Ullmann's Biotechnology and Biochemical Engineering. Volume 1, Wiley-VCH, Weinheim 2007, pp. 3–155.
• with RG Berger: Biotechnology of flavors - recent progress. In: A. Koutinas, A. Pandey, C. Larroche (Eds.): Current topics on bioprocesses in food industry. Vol II, Asiatech Publishers, New Delhi 2008, pp. 30-42.
• with DE Taupp, B. Hülsdau, M. Scheibner, MA Fraatz and RG Berger: “Bioflavours” - an excursion from the garlic mushroom to raspberry aroma. In: T. Hofmann, W. Meyerhof, P. Schieberle (Eds.): Recent highlights in flavor chemistry and biology. German Research Institute for Food Chemistry, Munich 2008, pp. 203–209.
• with P. Fleischmann: Enzymic pathways for formation of carotenoid cleavage products. In: G. Britton, S. Liaaen-Jensen, H. Pfander (eds.): Carotenoids. Vol. 4: Natural Functions. Birkhäuser, Basel 2008, pp. 341–366.
• with K. Zelena, B. Hardebusch, B. Hülsdau and RG Berger: Generation of norisoprenoid flavors from carotenoids by fungal peroxidases. In: I. Blank, M. Wüst, C. Yeretzian (Eds.): Expression of Multidisciplinary Flavor Science, Proc. 12th Weurman Flavor Symposium. ZHAW. Zurich 2010, pp. 336–339.
• with RG Berger and U. Krings: Biotechnological flavor generation. In: A. Taylor, RST Linforth (Ed.): Food Flavor Technology. 2nd Edition. Wiley-Blackwell, Chichester, UK 2010, pp. 89-126.
• with MA Fraatz: Fungal flavors. In: K. Esser, M. Hofrichter (Ed.): The Mycota X: Industrial applications. Springer, Heidelberg 2010, pp. 249-268.
• with K. Schmidt, MA Fraatz, SJL Riemer, K. Zelena, D. Linke and RG Berger: A novel oxygenase from the basidiomycete Pleurotus sapidus oxidizes valencene to nootkatone. In: T. Hofmann, W. Meyerhof, P. Schieberle (Eds.): Advances and challenges in flavor chemistry & biology. German Research Institute for Food Chemistry, Munich 2011, pp. 235–241.

Patents

• H. Zorn, S. Langhoff, RG Berger (2004) Use of carotene-degrading oxidoreductase of Lepista irina in dishwashing or laundry detergents for treatment of stains. Eur Pat Appl EP 1398381
• H. Zorn, M. Takenberg, RG Berger (2004) Characterization of carotene-specific lipase from Pleurotus sapidus and its use for preparation of carotenoids, in detergents and stain removers. Eur Pat Appl EP 1398373
• H. Zorn, M. Scheibner, B. Hülsdau, RG Berger, L. de Boer, RB Meima (2006) Novel enzymes for use in enzymatic bleaching of food products. Eur Pat Appl EP 64132 20060712
• H. Zorn, R. Szweda, J. Wilms, M. Kumar (2008) Method for modifying non-starch carbohydrate material. Eur Pat Appl 26485 / EP / P0
• D. Linke, U. Krings, H. Zorn, S. Rabe, H. Ulmer (2008) Production of gluten-specific peptidases from basidiomycetes and their use in hydrolysis of proteins for food industry applications. WO 2008131938
• MA Fraatz, SJL Kopp, M. Takenberg, U. Krings, S. Marx, RG Berger, H. Zorn (2008) Enzymatic synthesis of the grapefruit flavor nootkatone. EP 08.1711483
• H. Quitmann, P. Czermak, H. Zorn, MA Fraatz, A. Bosse, K. Stemme (2011) Process for the production of a beverage or a beverage base. DE 10 2011 053 469.5.

Web links

• Holger Zorn on the Justus Liebig University Giessen website.
• Page about anger at the LOEWE Center for Insect Biotechnology & Bioresources