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"Bioeconomy can contribute to the sustainable production of healthy and safe food and can help to avoid their loss and waste."

Prof. Dr. Monika Pischetsrieder

Holder of the chair for Food Chemistry, Friedrich-Alexander-Universität Erlangen-Nürnberg

The most important stages of the career

since 2004
Professor and Chair of Food Chemistry, University of Erlangen-Nuremberg  

1999-2004
Professor of Food Chemistry, University of Erlangen-Nuremberg

1999 
Habilitation in Food Chemistry, LMU Munich 

1997-2000
Visiting Assistant Professor, Columbia University, New York/NY, USA 

1994-1995
Postdoctoral Researcher, Institute of Pathology, CWRU, Cleveland/OH, USA

1994
Doctorate in Food Chemistry, LMU Munich

1991 
State examination in food chemistry, LMU Munich 

Activities and Memberships

since 2021
Scientific Advisory Board Bundesinstitut für Risikobewertung  

since 2015
Scientific Advisory Board of the Federal Ministry of Food and Agriculture 

since 2020
Scientific Advisory Board of the Bavarian State Office for Health and Food Safety 

2014-2019
Chairperson of the Food Chemistry Society (GDCh)

2011-2019
Executive Committee of the Food Chemistry Society (GDCh)

2012-2016
DFG review board member

Biography

Monika Pischetsrieder is a renowned scientist, who looks into molecular processes aiming to improve safety, (bio-)functionality and authenticity of food

Focus

  • Food production
  • Food safety

Future Challenges

  • The supply of sufficient healthy, safe and pure food to a growing world population
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