Prof. Dr. Andrea Büttner

from/until Institution
Since 2018 Director of the Campus of the Senses Fraunhofer IVV
Since Dec. 2017 Chair of Aroma and Smell Research FAU
Since April 2017 Deputy Director of Institute Fraunhofer IVV,
Freising, Germany
Since Feb. 2012 Professor for Aroma Research FAU
Since Jan. 2007 Head of Department
”Sensory Analytics“
Fraunhofer IVV,
Freising, Germany
Nov. 2007 – Oct. 2011 Group leader junior research group
„Molecular principles of human nutrition“
Friedrich Alexander University (FAU)
Erlangen-Nürnberg, Germany
July 2006 Habilitation in Food Chemistry
„Aroma release and perception
during consumption of food”
TU Munich
Jan. 2006 – Dec. 2006 Research Fellow for Habilitation
Grant for excellent junior researchers,
TU Munich
April 2004 – Dec. 2005 Research Fellow for Habilitation
Habilitationsstipendium HWP II
DFA, Munich
April 2002 – March 2004 Research Fellow for Habilitation
DFG-grant BU 1351/1
DFA, Munich
Jan. 1999 – March 2002 Research Scientist, Post-Doc DFA, Munich
TU Munich
Sept. 1995 – Jan. 1999 PhD in Food Chemistry
“Odorants in Citrus Juices“
German Research Center of Food Chemistry (DFA),
Munich, and TU Munich
May 1991 – June 1995 Undergraduate degree in
Food Chemistry
Ludwig-Maximilians University (LMU),
Munich, Germany
Nov. 1990 – Feb. 1991 Study of Chemistry Technical University (TU)
Munich, Germany

March/April 1997 COST Action 96 research grant Univ. of Nottingham
Sept./Oct. 2002 Joseph-Schormüller research grant Univ. of Pisa

  • 2017 Appointment for W3-Professorship for Aroma and Smell Research, FAU
  • 2017 Offer of an ad personam W3-Professorship for Aroma and Smell Research, FAU
  • 2012 Appointment for W2-Profesorship for Aroma Research, FAU
  • 2011 Offer of a W3-Professorship for Food Sensory Sciences, University Hohenheim
  • 2011 Offer of a W2-Professorship for Food Chemistry, University Wuppertal
  • 2011 Offer of a W2-Professorship for Aroma Research, FAU

  • Editor of the Springer Handbook of Odour, Springer, 2017
  • Service as Member of the Faculty Council of the Faculty of Sciences, FAU, since 2017
  • Director, Cofunder and Member of the Steering Board of the Campus of the Senses, since 2017
  • Service as Chair and Member of the Independent Advisory Board of the European Commission on Characterizing Flavours in Tobacco Products, 2017 – 2018
  • Service as Ombudswoman for Good Scientific Practice at Fraunhofer IVV 2016 – 2017
  • Service as member of DFG review board, academic subject area: Food Chemistry, since April 2016
  • Spokesperson of the DFG review board 305 Biological Chemistry and Food Chemistry, since April 2016
  • Guest Associate Editor of the Research Topic “Contemporary Materials Safety”, Analytical Chemistry (specialty section of Frontiers in Chemistry) since 2017
  • Member of the Editorial Board of Foods (ISSN 2304-8158) since 2015
  • Member of the Editorial Board of Food Chemistry (specialty section of Frontiers in Chemistry and Frontiers in Nutrition) since 2015
  • Member of the Commission for Equal Opportunities at FAU, 2015 – 2018, and Member of the Diversity Audit Commission at FAU, 2016 – 2018

  • Scientific member of the Fraunhofer Vintage Class programme 2007 – 2012, since 2012 alumna
  • AcademiaNet member
  • GDCh (Gesellschaft Deutscher Chemiker) member
  • AChemS (Association for Chemoreception Sciences) member
  • ACS (American Chemical Society) member
  • ECRO (European Chemoreceptionn Research Organisation) member
  • Awardee of the Japan Society for the Promotion of Science (JSPS)
  • COST Action 921 “Food Matrices: Structural Organisation and Impact on Flavour Release and Perception”: membership in the management committee and working group leader

2017 AGFD Fellow Award, Agricultural and Food Chemistry Division, American Chemical Society
2013 Nutricia Wissenschaftspreis, Award Prize € 10 000
2012 Danone Innovation Prize, Award Prize € 21 000
Young Investigator AwardFood and Agricultural Division, American Chemical Society (ACS)
2010 Kurt-Täufel Award for Young Scientists
(Kurt-Täufel-Preis des Jungen Wissenschaftlers),
Society of Food Chemistry (LChG), German Chemical Society (GDCh)
2004 Firmenich Flavor and Fragrance Science Award
1999 Weurman Flavour Research Award “Best Poster” with the topic “Quantification of odour-active thiols in fresh, hand-squeezed grapefruit juices (Citrus paradisi MacFayden) by stable isotope dilution assays”.

2007 Fraunhofer Vintage-Class Research grant for excellent scientists
2004 Habilitation grant and Grant for excellent junior researchers of Hochschul- und Wissenschaftsprogramm HWPII
“Chancengleichheit für Frauen in Forschung und Lehre“
2002 Research grant BU 1351/1-1, 2 of the German Research Foundation (DFG)
2001 Joseph-Schormüller Internship for the research stay Sept./Oct. 2002 in the research group of Prof. P. Pelosi,Dipartimento di Chimica e Biotecnologie Agrarie, University of Pisa, Italy
Research topic: Lipocalines as „odorant binding proteins“
1997 Research internship in the frame of a “Short Term Scientific Mission, COST 96” for the research stay March/April 1997 in the research group of Prof. A. Taylor, University of Nottingham, England
Research topic: In vivo measurements of volatile release from oranges

  • Project grant BU 1351/23-1, 225.000 €
  • Project grant BU 1351/20-1, 225.000 €
  • Project grant BU 1351/17-1, 327.000 €
  • Grant for instrumentation INST 90/979-1 FUGG, 125.000 €
  • Project grant BU 1351/15-1 and 15-2. 250.000 € und 125.000 €
  • Research stipend grant BU 1351/1-1 und BU 1351/1-2, 41.000 €
  • DFG grant BU1351/1-3 for patent application, 18.000 €

Product-oriented research

  • Analysis of aroma and non-food smell, characterization of odorants, precursor studies, development of optimization strategies
  • Flavor-development and optimization utilizing food technology processes
  • Analysis of food and packaging contaminants, development of novel analytical approaches for detection of contamination, spoilage and fraud
  • Analysis of contaminants in articles of daily use, development of novel analytical approaches for detection of contamination

Consumer-oriented research

  • Human sensory characterization of chemosensorially active substances, structure-odor activity relationships
  • Biotransformation, metabolism, and physiological effects of chemosensorially active substances on humans
  • In vivo flavor release and flavor perception, aroma-taste-food matrix interactions, interactions with other sensorymodalities
  • Aroma, smell, food and flavor conditioning, development of preferences, and psychological effects of chemosensorially active substances on humans

  • Project partner in the Emerging Fields Initiative Consortium Molecular Communication Systems
  • Project partner in the Emerging Fields Initiative Consortium Neurotrition