Peter Schreier (food chemist)

Peter Schreier (born July 18, 1942 in Bromberg ) is a German food chemist and professor of food chemistry .

Career

Peter Schreier spent his childhood and school days in Saarland. After graduating from high school in St. Ingbert in 1961 , a two-year internship in Dudweiler and subsequent studies in pharmacy in Freiburg im Breisgau (graduation 1966) and food chemistry in Saarbrücken (graduation 1969), he was supervised by Werner Heimann in 1971 at the University of Karlsruhe Dr. rer. nat. PhD. In 1972 he moved to the Technical University of Munich , where he worked at the Institute for Food Technology and Analytical Chemistry (Head: Friedrich Drawert ) in the field of aroma research and in 1976 received the license to teach “Chemistry and Chemical Technology of Food”. Post-doc activities in Canada and the USA also took place during this period. Of the calls to the universities of Münster ( C3 professorship ) and Würzburg that he received in 1980 , he accepted the latter to the newly created chair for food chemistry there. He stayed at the University of Würzburg until his retirement in 2008; In 1990 he was offered a position at the Technical University of Munich to succeed his mentor Drawert.

From 2004 to 2013 he was editor-in-chief of the journal Molecular Nutrition & Food Research and was also co-editor in the food chemistry section of the Römpp Lexikons Chemie . Until 2016 he headed the open access journal Nutrition and Medicine . He belongs to the group of the most frequently cited authors in this subject.

research

In research, Peter Schreier continued the work he started at the Technical University of Munich in the field of analysis, biogenesis and biotechnology of aromatic substances and expanded his activities by studying enzymes with relevance for biotechnology and asymmetric organic synthesis. In the last few years of his scientific activity, these research areas were supplemented by work on the biological functionality of secondary plant components. The animal-ecological studies carried out together with the Biozentrum Würzburg are also more recent.

Over a hundred dissertations resulted from Peter Schreier's working group; seven professors come from his school internationally and nationally. His list of publications includes almost 500 scientific articles and eleven monographs (nine of which are editor). In the academic self-administration of the university, Peter Schreier has taken on tasks as vice dean, dean and senator as well as a member of the library commission of the Faculty of Chemistry and Pharmacy. In his work in specialist committees, his activities as a member of the scientific advisory board of the German Research Institute in Munich and of the German Research Foundation and the Science Council should be mentioned.

Monographs

author

• Chromatographic studies of biogenesis of plant volatiles, Hüthig, Heidelberg, Basel, New York, 1984
• Analysis of chiral organic molecules (together with Alexander Bernreuther, Manfred Huffer), de Gruyter, Berlin, 1995
• 1955 - Notes from France, Germany and the Saar, Shaker Media, Aachen, 2015

editor

• Flavor 81, de Gruyter, Berlin, 1981
• Analysis of volatiles, de Gruyter, Berlin 1984
• Topics in flavor research (together with Ralph G. Berger, Siegfried Nitz), Eichhorn, Freising, 1985
• Bioflavour 87, de Gruyter, Berlin, 1988
• Progress in flavor research (together with Peter Winterhalter), Allured Publ., Carol Stream, IL 1993
• Bioflavour 95 (together with Pierre Etiévant), INRA, Paris, 1995
• Natural product analysis (together with Markus Herderich, Hans Ulrich Humpf, Wilfried Schwab), Vieweg, Braunschweig, 1998
• Selective reactions of metal-activated molecules (together with Helmut Werner), Vieweg, Braunschweig, 1998
• Römpp Lexikon Lebensmittelchemie, 2nd edition (together with Gerhard Eisenbrand), Thieme, Stuttgart, 2006

Web links

• Literature by and about Peter Schreier in the catalog of the German National Library
• Homepage of Peter Schreier
• Research profile Peter Schreier