Werner Grosch (chemist)

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Werner Grosch (* 1934 in Berlin ) is a German food chemist . Until 1999 he was deputy head of the German Research Institute for Food Chemistry and a university professor at the Technical University of Munich . He also became known as a co-author of the popular textbook on food chemistry "Belitz-Grosch" (since 1982).

Life

After completing a commercial apprenticeship, Grosch studied chemistry from 1955 to 1961 at the Technical University of Berlin . In 1964 he received his doctorate from the Institute for Food Chemistry there under Josef Schormüller with a thesis on the flavor of tomatoes.

He was then a research assistant from 1962 to 1969, and in 1969 he completed his habilitation. From the end of 1969 to 1999 he was then deputy director of the German Research Institute for Food Chemistry (at the time in Garching ), and from 1974 he was an adjunct professor at the Technical University of Munich.

Grosch has mainly done research on the analysis and formation of volatile aromatic substances, for example in coffee, grain products and fatty foods, and has published numerous papers on this.

Prizes and awards

Publications (selection)

  • Hans-Dieter Belitz , Werner Grosch, Peter Schieberle : Textbook of Food Chemistry: with 620 tables 5th edition 2001, ISBN 978-3-540-41096-6 , first edition 1982, translations into English and Spanish, so far last English edition 2009, last Spanish edition 2012
  • Werner Grosch: Why does coffee smell so good? , in: Chemistry in Our Time , 1996, No. 3 126 133 (contains a short résumé)

Web links