Werner Baltes
Werner Baltes (born September 10, 1929 in Hamburg ; † May 7, 2013 in Berlin ) was a German food chemist who was professor at the TU Berlin from 1973 until his retirement in 1997 .
Baltes studied chemistry at the University of Hamburg and received his doctorate in 1959 under Kurt Heyns . He mainly researched the processes involved in the Maillard reaction . He was particularly interested in the formation mechanisms of coffee and meat flavors, the material composition of caramel syrup, sugar caramel and smoked smoke. Baltes' work is documented in over 200 scientific publications. Baltes also became known through his textbook on food chemistry, which was published by Springer-Verlag. This book was published in its 7th edition in 2011, co-author of this edition was Reinhard Matissek .
For six years, Baltes was chairman of the Food Chemical Society (LChG) in the Society of German Chemists ( GDCh ) and for many years chairman of the LChG regional association in Berlin. He also earned services to the Food Working Party of the European Chemical Society. At the same time, he was a member of the Federal Health Council of the Federal Ministry of Health for several years .
He is buried in the Zehlendorf cemetery.
Honors
- Federal Cross of Merit on Ribbon (1989)
- Joseph König commemorative coin of the GDCh (1990)
Individual evidence
- ^ Werner Baltes, Reinhard Matissek: Lebensmittelchemie , Springer-Verlag, Heidelberg, 7th edition, 2011, ISBN 978-3-642-16538-2 .
- ↑ Reinhard Matissek: Werner Baltes (1929–2013) , Nachrichten aus der Chemie 61 (2013) 802.
Web links
- Literature by and about Werner Baltes in the catalog of the German National Library
- Page about Baltes of the University of Hamburg
| personal data | |
|---|---|
| SURNAME | Baltes, Werner |
| BRIEF DESCRIPTION | German food chemist and university professor |
| DATE OF BIRTH | September 10, 1929 |
| PLACE OF BIRTH | Hamburg |
| DATE OF DEATH | May 7, 2013 |
| Place of death | Berlin |