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Prof. Dr. Andrea Büttner

from/until Institution
Since Jan. 2018 Director Campus of the Senses Fraunhofer IVV,
Freising, Germany
Since Nov. 2017 W3 Professor of Aroma and Smell Research Friedrich Alexander University Erlangen-Nürnberg (FAU)
Erlangen, Germany
Since April 2017 Deputy Director of Institute Fraunhofer IVV
Feb. 2012 – Oct. 2017 W2 Professor of Aroma Research FAU
Since Jan. 2007 Head of Department
”Sensory Analytics“
Fraunhofer IVV
Nov. 2007 – Oct. 2011 Group leader junior research group
BMBF-Program
„Molecular principles of human nutrition“
FAU
July 2006 Habilitation in Food Chemistry
„Aroma release and perception
during consumption of food”
Technical University of Munich (TUM),
Munich, Germany
Jan. 2006 – Dec. 2006 Research Fellow for Habilitation
Grant for excellent junior researchers,
HWP II
TUM
April 2004 – Dec. 2005 Research Fellow for Habilitation
Habilitationsstipendium HWP II
German Research Center of Food Chemistry (DFA),
Munich, Germany
April 2002 – March 2004 Research Fellow for Habilitation
DFG-grant BU 1351/1
DFA
Jan. 1999 – March 2002 Research Scientist, Post-Doc DFA,
TUM
Sept. 1995 – Jan. 1999 PhD in Food Chemistry
“Odorants in Citrus Juices“
DFA,
TUM
May 1991 – June 1995 Undergraduate degree in
Food Chemistry
Ludwig-Maximilians University (LMU),
Munich, Germany
Nov. 1990 – Feb. 1991 Study of Chemistry TUM

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

  • 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

  • External examiner of PhD theses at University of Bordeaux, University of Nice, University of Dijon and INRA Dijon, ETH Zuerich, Technical University of Munich
  • Member of the Scientific Evaluation Committee of the Research Association of the German Food Industry (Forschungskreis der Ernährungsindustrie FEI), starting 2019
  • Member of the Scientific Evaluation Committee of the Industry Association for Food Technology and Packaging (Industrievereinigung für Lebensmitteltechnologie und Verpackung e. V.), starting March 2019
  • Member of the Scientific Evaluation Committee of the Fraunhofer Translational Center Regenerative Medicine, 2019
  • Member of the Scientific Evaluation Committee of the Faculty of Chemistry and Food Chemistry, Technical University Dresden, 2019
  • Member of the Scientific Commission and Rapporteur for the following hiring processes:
    W3 Professorship for Electronic Systems, Technical Faculty, FAU, 2019
    W3 Professorship for Pharmaceutical Technology, Faculty of Natural Sciences, FAU, 2019
    W3 Professorship for Sensor Technology, Technical Faculty, FAU, 2018
    W1 Professorship Tenure Track Human Rights, Faculty of Humanities, Social Sciences, and Theology, FAU, 2018
    W1 Professorship Tenure Track Sensory Sciences, Faculty of Humanities, Social Sciences, and Theology, FAU, 2018/19
    W1 Professorship Tenure Track Sensory Sciences, Technical Faculty, FAU, 2018
  • Member of the Scientific Evaluation Committee for a Food Chemistry and Analytics Professorship appointment, Technical University of Berlin, 2018
  • Editor of the Springer Handbook of Odour, Springer, 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 Member of the Faculty Council of the Faculty of Sciences, FAU, since 2017
  • 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
  • Member of the Commission for Equal Opportunities at FAU, 2015 – 2018, and Member of the Diversity Audit Commission at FAU, 2016 – 2018

  • Director and Cofunder of the Campus of the Senses, since 2017
  • Member of the Institute for Food and Health ZIEL at TUM, since 2017
  • Member of the Interdisciplinary Center of Neuroscience at FAU, since 2016
  • Scientific member of the Fraunhofer Vintage Class programme 2007 – 2012, since 2012 alumna
  • COST Action 921 »Food Matrices: Structural Organisation and Impact on Flavour Release and Perception«: membership in the management committee and working group leader
  • 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
  • GDCh (Gesellschaft Deutscher Chemiker)
  • AChemS (Association for Chemoreception Sciences)
  • ACS (American Chemical Society)
  • ECRO (European Chemoreception Research Organisation)
  • AcademiaNet

2017 ACS 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
2011 Young Investigator Award, Food 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“
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 1351/24-1, € 158.000
  • 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 and € 133.000
  • Research stipend grant BU 1351/1-1 und BU 1351/1-2, € 13.200 and € 22.000
  • 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