Musicians Agency

 


Imre Blank

... received his PhD in Food Chemistry from the Technical University of Munich, Germany. After a 2 years assignment as research scientist at the German Food Research Institute of Food Chemistry in Garching he joined in 1991 the Nestle Research Centre (NRC) in Lausanne, Switzerland. In NRC he held various research and R&D management positions with focus on flavour science and Maillard chemistry. In 2005 he moved to the Nestle Product Technology Centre in Orbe as head of the Science & Nutrition department. His current research activities comprise coffee chemistry, flavour generation, and mechanistic aspects of the Maillard reaction cascade. Since 2009, he is lecturer at the Institute of Food Chemistry, Technical University of Munich.



Matthias Wüst

... received his PhD in Food Chemistry from the University of Frankfurt/Main, Germany. After a post]doc at the Institute of Biological Chemistry (IBC) of the Washington State University as a Feodor]Lynen]Fellow of the Alexander von Humboldt]Foundation he joined the Institute of Food Chemistry of the University of Frankfurt/Main as a research associate and lecturer in Instrumental Food Analysis. In 2003 he moved to the University of Applied Sciences of Western Switzerland in Sion where he was appointed as Professor in Food Chemistry. In 2009 he moved to the University of Bonn, Germany, where he actually holds the position of Professor in Bioanalytics/Food Chemistry at the Institute of Nutrition and Food Sciences (IEL). His current research is focused on the analysis and biosynthesis of terpenoids.



Chahan Yeretzian

...received his PhD in Chemistry from the University of Bern, Switzerland. A post]doc at the University of California, Los Angeles (UCLA), and a subsequently Alexander von Humboldt Junior Award for a 2]year position at the Technical University of Munich, complemented his academic education. In 1995 he join the Nestle Research Center in Lausanne, Switzerland, where he held various research and R&D management positions, mainly in the product categories Coffee and Culinary. In 2007 he joined the Corporate Communication Department of Nestle Nespresso, developing communication platforms on the science of coffee. Since 2008, he holds the position of head of the analytical technology group at the Institute of Chemistry and Biological Chemistry (ICBC) of the Zurich University of Applied Sciences. His current research is focused on the science and technology of coffee, and the development of novel on]line analytics for volatiles.