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Philipp Denk received his degree in food chemistry at Friedrich-Alexander-University Erlangen-Nuremberg in 2016. He then specialized into the field of analytical methods for the identification of odor-active organic trace compounds, especially in the area of non-food products. His methodological knowledge includes, amongst others, expert sensory evaluation, diverse techniques of odorant isolation such as solvent assisted flavor evaporation or solid phase micro extraction and gas chromatography-mass spectrometry/olfactometry.

FEICA Conference