Research Awards for the Promotion of Young Scientists in Food Chemistry

The Silesia-Clemens Hanke Foundation supports young scientists in food chemistry at the Wissenschaftszentrum Weihenstephan with a doctoral prize and two prizes each for bachelor's and master's graduates.

Mr. Hanke presents a cheque to Dr. Froschmeier

At the awards ceremony: Clemens Hanke, Dr. Andrea Froschmeier, Dr. Martin Preininger, Prof. Dr. Corinna Dawid (v.l.n.r./ Bild: Tina Schmittnägel, TUM)

The Silesia-Clemens Hanke Dissertation Award 2019 is worth 4,000 Euro and honors Dr. Andrea Froschmeier for her excellent thesis “Molecular characterization of key taste compounds in Whisky” at the Chair of Food Chemistry and Molecular Sensory Science of the Technical University of Munich. Andrea Froschmeier identified marker molecules of various chemical classes for Single Malt Whiskeys and Bourbon Whiskeys with highly innovative methods. Advanced methods of mass spectrometry and human sensory science as well as receptor-based techniques characterized the complex chemical and sensorial interactions of the different whiskey compounds.

Two Silesia-Clemens Hanke Master of Science Awards 2019 with 2,000 Euro, respectively, are presented to:

  • Sarah Jöstl for her Master of Science thesis “?-Amylase-Trypsin-Inhibitors in processed and native food products with wheat, barley or rye“ at the Leibniz Institute for Food System Biology at the Technical University of Munich.
  • Frank Schmidt for his Master of Science thesis “Isolation, identification and characterization of secondary metabolites of Alternaria cultures“ at the Chair of Analytical Food Chemistry.

 

Two Silesia-Clemens Hanke Bachelor of Science Awards 2019 with 1,000 Euro, respectively, are presented to:

  • Angelina Hopf for her Bachelor of Science thesis “Overview on the nutrient composition of gluten-free food in comparison to native food containing gluten” at the Leibniz Institute for Food System Biology at the Technical University of Munich
  • Joana Ashiku for her Bachelor of Science thesis “Production and purification of recombinant Mal d1 in Escherichia coli and allergen quantification in apples“ at the Associate Professorship of Biotechnology of Natural Products.

 

About the price:
Clemens Hanke established the Silesia-Clemens Hanke-Stiftung in 2015 upon the realization, that the most sustainable investment in Germany’s future would be finding and supporting young talents in science. The foundation ensures the independent management of the global flavor producer Silesia, a family business found in 1910 that employs over 900 experts. Since 1996, the successful entrepreneur Clemens Hanke is CEO of the Silesia Group.

The foundation supports food chemistry graduates of the Bachelor of Science-, Master of Science- and doctoral program at TUM since 2017. One goal of the long-term cooperation for talented researchers is to honor young TUM scientists for excellent research results in food chemistry. The Silesia-Clemens Hanke-Stiftung and the Technical University of Munich congratulate this year’s laureates and wish them every success for their scientific future

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Dr. Roman Lang
Chair of Food Chemistry and Molecular Sensory Science
Mail: roman.lang[at]tum.de
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