Prof. Dr. Andrea Büttner

Prof. Dr. Andrea Büttner

Department of Chemistry and Pharmacy
Chair of Aroma and Smell Research

Henkestraße 9
91054 Erlangen

Fraunhofer IVV: https://www.ivv.fraunhofer.de/de/ueber-uns/institutsleitung/andrea-buettner.html

 

from/until Institution
Since April 2020 Executive Director IVV

Member of the Board of Directors Cluster of Excellence Circular Plastics Economy (CCPE®)

 Fraunhofer IVV,
Freising, Germany
Since Nov. 2017 W3 Professor of Aroma and Smell Research Friedrich Alexander University Erlangen-Nürnberg (FAU)
Erlangen, Germany
April 2020 – Dec. 2020 Scientific Head of the Competence Center Food and Packaging Technology – KLEVERTEC Fraunhofer IVV,
Freising, Germany
Nov. 2019 – March 2020 Director of Institute Fraunhofer IVV,
Freising, Germany
April 2017 – Oct. 2019 Deputy Director of Institute Fraunhofer IVV, Freising, Germany
Feb. 2012 – Oct. 2017 W2 Professor of Aroma Research FAU Erlangen-Nürnberg, Germany
 Jan. 2007 – Oct. 2019 Head of Department
”Sensory Analytics“		 Fraunhofer IVV, Freising, Germany
Nov. 2007 – Oct. 2011 Group leader junior research group
BMBF-Program
„Molecular principles of human nutrition“		 FAU Erlangen-Nürnberg, Germany
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		 Technical University of Munich (TUM), Munich, Germany
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		 German Research Center of Food Chemistry (DFA),
Munich, Germany
Jan. 1999 – March 2002 Research Scientist, Post-Doc German Research Center of Food Chemistry (DFA)
and
Technical University of Munich (TUM), Munich, Germany
Sept. 1995 – Jan. 1999 PhD in Food Chemistry
“Odorants in Citrus Juices“		 German Research Center of Food Chemistry (DFA)
and
Technical University of Munich (TUM), Munich, Germany
May 1991 – June 1995 Undergraduate degree in
Food Chemistry		 Ludwig-Maximilians University (LMU), Munich, Germany
Nov. 1990 – Feb. 1991 Study of Chemistry Technical University of Munich (TUM), Munich, Germany

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

  • 2020 Appointment as executive director of the Fraunhofer Institute for Process Engineering and Packaging (IVV)
  • 2019 Appointment as director of the Fraunhofer Institute for Process Engineering and Packaging (IVV)
  • 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

Fraunhofer
Member of the Audit Commission of the Fraunhofer Institue for Building Physics, 2021

Member of the Advisory Commitee „Internal Programms“ since August 2021

Head of Division Business; Fraunhofer Cluster of Excellence Circular Plastics Economy CCPE®, since April 2021

Member of the Main Commission of the Scientific and Technical Council of the Fraunhofer-Gesellschaft, since October 2020

Deputy Spokesperson of the Fraunhofer Strategic Research Field “Bioeconomy”, since June 2020

Member of the Board of Directors, Fraunhofer Cluster of Excellence Circular Plastics Economy CCPE®, since April 2020

Member of the Scientific Evaluation Committee of the Fraunhofer Translational Center Regenerative Medicine, 2019

Co-founder of the Campus of the Senses, since 2017

Ombudswoman for Good Scientific Practice at Fraunhofer IVV 2016 – 2017

Scientific member of the Fraunhofer Vintage Class programme 2007 – 2012, since 2012 alumna

FAU

Member of the Faculty Council of the Faculty of Sciences, FAU, since 2017

Member of the Interdisciplinary Center of Neuroscience at FAU, since 2016

Member of the Diversity Audit Commission at FAU, 2016 – 2018

Member of the Commission for Equal Opportunities at FAU, 2015 – 2018

DFG

Member of the DFG Emmy-Noether Scientific Evaluation-Panel, since June 2020

Spokesperson of the DFG review board 305 Biological Chemistry and Food Chemistry, since April 2016

Member of DFG review board, academic subject area: Food Chemistry, since April 2016

Others

External examiner KIT Future Fields, Karlsruhe Institute of Technology (KIT), KIT-internal funding programme, 2022 

Member of the Forschungsbeirat „Nachwachsende Rohstoffe“, Bayerisches Staatsministerium für Ernährung, Landwirtschaft und Forsten, since 2022

Group leader, acatech HORIZONTE Biotechnologie, 2022

Deputy Head of the WG Packaging; Normungsroadmap Circular Economy; DIN, since October 2021

Jury Member of the EXIST Transfer of Research, since May 2021

Member of acatech, National Academy of Science and Engineering, since October 2020

Member of the Board of the VDI (Association of German Engineers) – Society Materials Engineering, since September 2020

Member of the Scientific Board of SiVERiS, project of The German Federal Environmental Foundation (Deutsche Bundesstiftung Umwelt – DBU), 2019 -2022

Member of the Institute for Food and Health ZIEL at TUM, since 2017

Guest Associate Editor of the Research Topic »Contemporary Materials Safety«, Analytical Chemistry (specialty section of Frontiers in Chemistry), since 2017

Chair and Member of the Independent Advisory Board of the European Commission on Characterizing Flavours in Tobacco Products, 2017 – 2018

Editor of the Springer Handbook of Odour, Springer, 2017

External examiner of PhD theses at University of Bordeaux, University of Nice, University of Dijon and INRA Dijon, ETH Zuerich, Technical University of Munich

COST Action 921 »Food Matrices: Structural Organisation and Impact on Flavour Release and Perception«: membership in the management committee and working group leader

GDCh (Gesellschaft Deutscher Chemiker)

AChemS (Association for Chemoreception Sciences)

ACS (American Chemical Society)

ECRO (European Chemoreception Research Organisation)

AcademiaNet

Member of the Scientific Evaluation Committee at:

  • Faculty of Medicine, University of Würzburg; W2 Professorship Tenure Track for Cellular Bioengineering and Applied Stem Cell Research, since 2019
  • Research Association of the German Food Industry (Forschungskreis der Ernährungsindustrie FEI), since 2019
  • Industry Association for Food Technology and Packaging (Industrievereinigung für Lebensmitteltechnologie und Verpackung e. V.), since 2019
  • Faculty of Chemistry and Food Chemistry, Technical University Dresden, 2019
  • Food Chemistry and Analytics Professorship appointment, Technical University of Berlin, 2018

Member of the Scientific Commission and Rapporteur for the following hiring processes at FAU:

  • W3-Professorship for Smart Power Electronics Innovation for Industrial Applications, Technical Faculty, 2022
  • W3-Professorship for Regenerative Energy Techniques, Faculty of Natural Sciences, 2020
  • W2-Professorship for Bioanorganic Chemistry, Faculty of Natural Sciences, 2020
  • W1-Professorship Tenure Track Sensory Sciences, Faculty of Natural Sciences, 2020
  • W3 Professorship for Electronic Devices, Technical Faculty, 2019
  • W3 Professorship for Autonomous Systems and Mechatronics, Technical Faculty, 2019
  • W3 Professorship for Pharmaceutical Technology, Faculty of Natural Sciences, 2019
  • W3 Professorship for Sensor Technology, Technical Faculty, 2018
  • W1 Professorship Tenure Track Human Rights, Faculty of Humanities, Social Sciences, and Theology, 2018
  • W1 Professorship Tenure Track Sensory Sciences, Faculty of Humanities, Social Sciences, and Theology, 2018
  • W1 Professorship Tenure Track Sensory Sciences, Technical Faculty, 2018

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 1351/34-1, €228.550
  • Project grant BU 1351/17-2, € 225.650
  • Project grant BU 1351/29-1, € 321.851
  • Project grant BU 1351/20-2, € 96.500
  • Grant for insturmentation INST 90/1186-1 FUGG, € 132.000
  • Project grant BU 1351/26-1, € 251.900
  • 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

  • Project partner in the initiative Campus of the Senses (Campus der Sinne)
    https://www.campus-der-sinne.fraunhofer.de/en.html
  • Project partner in the H2020 Marie Skłodowska Curie Actions – Innovative Training Networks (H2020 MSCA ITN) project C-PlaNeT (Circular Plastics Network for Training) https://www.c-planet.eu
  • Project partner in the Emerging Fields Initiative Consortium Molecular Communication Systems, https://www.idc.tf.fau.de/efi-mcs/
  • Project partner in the Emerging Fields Initiative Consortium Neurotrition, www.chemie.nat.fau.de/forschung/efi/projekte/#collapse_2
  • Project partner in the H2020-SC6-TRANSFORMATIONS-2018 project Odeuropa (Negotiating Olfactory and Sensory Experiences in Cultural Heritage Practice and Research) https://odeuropa.eu/
  • Project partner in the H2020 Marie Skłodowska Curie Actions – Innovative Training Networks (H2020 MSCA ITN) project RASOPTA (Safeguarding future production of fish in aquaculture systems with water recirculation)