Peter Schieberle
Peter Schieberle (born September 14, 1951 in Menden ) is a German food chemist who has been a professor at the Technical University of Munich since 1995 .
Life
Schieberle studied food chemistry at the Universities of Bonn and Aachen and received his doctorate in 1980 from the Technical University of Munich. From 1980 to 1993 Schieberle was a research assistant at the DFA. From 1986 to 1990 he did research for his habilitation at the Technical University of Munich. In 1990 he completed his habilitation in Munich and became a private lecturer. From 1989 to 1993 he was a lecturer in food chemistry at the University of Erlangen-Nuremberg . In 1993 he became C3 professor for food chemistry at the University of Wuppertal . In 1995 he was appointed C4 professor at the Technical University of Munich.
From 1995 to 2016 he was also director of the German Research Institute for Food Chemistry (DFA) in Freising (until 2010 in Garching). Schieberle is still head of the Hans-Dieter Belitz Institute for Flour and Protein Research.
Schieberle primarily researches flavorings and their analysis, including the flavorings of beer . He was also involved in a BMBF project on acrylamide in food. Schieberle has been co-author of the new editions of "Belitz-Grosch", the most important German textbook on food chemistry, since 2001.
Schieberle received the Joseph König commemorative coin from the Society of German Chemists in 2007 and the Hans Dieter Belitz Medal from the Research Group of the Food Industry in 2019 .
Publications (selection)
- as an author
- Compound identification. A journal of agricultural and food chemistry perspective . In: Journal of Agricultural and Food Chemistry , Vol. 55 (2007), pp. 4625-4629, ISSN 1520-5118 (together with Russell J. Molyneux).
- Acquired a taste. The molecular world of food enjoyment . In: Chemistry in our time , Vol. 35 (2003), Issue 6, pp. 388-401 (together with Thomas Hofmann).
- with Hans-Dieter Belitz , Werner Grosch: Textbook of food chemistry . 6th, completely revised edition, Springer, Berlin 2001, ISBN 978-3-540-73201-3 (Peter Schieberle has been a co-author of the textbook since the fifth edition in 2001).
- as editor
- The Maillard Reaction . Recent Advances in Food and Biomedical Sciences ( Annals of the New York Academy of Sciences ; Vol. 1126). Wiley, New York 2008, ISBN 978-1-573-31719-1 (together with Erwin Schleicher and Veronika Somoza).
Web links
- Literature by and about Peter Schieberle in the catalog of the German National Library
- Homepage of Peter Schieberle
- Magnus Jezussek, Peter Köhler, Peter Schieberle: New aspects of the determination of acrylamide in food ( Memento from September 1, 2004 in the Internet Archive )
- Schieberle as a member of the research committee on beer flavors
- Peter Schieberle: What smells when it tastes good? , Universität Hamburg Lecture2Go, Food & Health Academy public ( WiSe 11/12), June 20, 2012
Individual evidence
- ↑ Prof. Dr. P. Schieberle. (No longer available online.) In: www.dfal.de. Archived from the original on January 5, 2017 ; Retrieved January 5, 2017 . Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
personal data | |
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SURNAME | Schieberle, Peter |
BRIEF DESCRIPTION | German food chemist and university professor |
DATE OF BIRTH | September 14, 1951 |
PLACE OF BIRTH | Menden |