Head of the group Separation Techniques

Univ.-Prof. Dipl.-Ing. Dr.techn. Erich Leitner
Phone: +43 (316) 873 - 32503
Office hours: by appointment via e-mail
erich.leitnernoSpam@tugraz.at
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Research interests
Topics

Head of the group Sensory Science

Assoc.Prof. Dipl.-Ing. Dr.techn. Barbara Siegmund
Phone: +43 (316) 873 - 32506
Office hours: by appointment via e-mail
barbara.siegmundnoSpam@tugraz.at
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Research interests
Topics

Head of the group Food Safety

Dr.rer.nat. BSc MSc Andrea Hochegger
Phone: +43 (316) 873 - 32507
Office hours: by appointment via e-mail
andrea.hocheggernoSpam@tugraz.at
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Research interests
Topics

Dipl.-Ing. Dr.techn. Ursula Mülleder
Phone: +43 (316) 873 - 32508
ursula.mülleder@tugraz.at
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Lara Skef, univ. mag. ing. techn. aliment.
Phone: +43 (316) 873 - 32510
lara.skef@tugraz.at
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Elise Hecht, BSc MSc
Phone: +43 316 873 - 32513
hecht@tugraz.at
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Student Assistant

Jana Reiter
Phone: +43 (316) 873 - 32512
jana.reiter@tugraz.at
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Julia Regina Gallob
Phone: +43 (316) 873 - 32512
julia.gallob@tugraz.at
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Technicians

Ing. Nina Haar
Phone: +43 (316) 873 - 32522
Mo - Do 08.00 - 12.00 Uhr
nina.haar@tugraz.at
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Ing. Sigrid Hager
Amtsrätin
Phone: +43 (316) 873 - 32522
Mo - Do 08.00 - 12.00 Uhr
sigrid.hager@tugraz.at
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Florian Michael Wagner-Hackl
Phone: +43 (316) 873 - 32521
florian.wagner-hackl@tugraz.at
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Alumni

We are grateful for all alumni and graduates, which were a personal and professional enrichment for our group and we wish them all the best in their future lives:

Dorothea Leis	Analytical Methods for the Characterization of Aroma Compounds in Wine and Grape Must
Iris Ragger	Flavor analysis of heritage apple varieties
Thomas Lehner	Ripening of mangoes - Effect of ripening on physical, chemical and sensory properties of the fruit
Valerie Ruppert	Enzymatic Release of Aroma Active Aglycones in 'Ilzer Rose' Apple Juice and Wine
Martina Bloder	Das Aroma der Apfelsorte Ilzer Rose in Abhängigkeit von Reifegrad und Lagerung
Thomas Flecker	The Investigation of the Formation of Volatile Compounds in Unrefined Vegetable Oils and their Misleading Association with Residues from Solvent Extraction
Walter Weiss	Charakterisierung von Kartoffeln mittels Hyper Spectral Imaging (HSI)
Daria Christine Winkler	Investigation of the roasting, pressing and storage process of highly unsaturated oils
Andrea Jurek	Spurenanalytische Methoden zur Charakterisierung von Bedarfsgegenständen
Susanne Robert	Analytical and sensory characterization of black chokeberry (Aronia melanocarpa) juice
Valerian Kalb	Parameters Influencing the Quality of Processed Horseradish
Samir Kopacic	Odor development of polymer coated cellulose-based materials
Ulrike Heil	Charakterisierung von primären und sekundären Aromastoffen alter Streuobst-Apfelsorten
Evelyn Wastl	Geruchsmonitoring eines industriellen Prozesses
Dian Fedl	Mehrdimensionale Gaschromatographie zur Bestimmung geruchsaktiver Verbindungen
Nicole Pabi	Sortendifferenzierung von Holunder über das Aroma der Blüten
Stephanie Flitsch	Vergleichende Bestimmung flüchtiger Verbindungen aus Fahrzeuginnenräumen mittels SPME-GC/MS und Thermodesorption-GC/MS
Helene Hopfer	Identification of odour-active compounds in polyolefins
Eva Schrampf	Charakterisierung von Stärken für den papiertechnologischen Einsatz mit Hilfe der Nahen Infrarotspektroskopie

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