Prof. Dr. Peter Winterhalter

Prof. Dr. Peter Winterhalter
Head of Institute

Technische Universität Braunschweig
Institute of Food Chemistry
Schleinitzstrasse 20, 3rd Floor
Room 330
D-38106 Braunschweig, Germany

Peter Winterhalter


  • Board member of the research association of the German food industry (FEI)
  • Vice-president of Food & Health North Germany e.V.
  • Vice-president of the Internationals Society of CCC/CPC
  • Member of the scientific advisory board of several international journals

Research Activities

• Aroma precursors; Wine research

• C13-Norisoprenoid flavor compounds: analysis, synthesis and biogeneration

• Natural product chemistry/analysis

• Antioxidants

• Pigments; Anthocyanins, Carotenoids

• Countercurrent chromatographic techniques


2020 „Excellence in Flavor Science Award 2020“, Flavor and Extract Manufacturers Association of the United States (FEMA)
2016 Fellow Award, Agricultural & Food Chemistry Division of the American Chemical Society
2008 Honorary Award Lecturer, American Society of Viticulture & Enology
1994 “Preis des jungen Wissenschaftlers“-Award, German Chemical Society, Food Chemistry Division
1993 “Jubiläumsstiftung“-Award, University of Würzburg.
1989 Barnett & Foster International Award (“most outstanding paper associated with flavourings“)
1989 Award of the Faculty of Chemistry and Pharmacy, University of Würzburg

Lecturing / Administration

Since 1997 Professor of Food Chemistry, Institute of Food Chemistry, TU Braunschweig
1995 - 1997 Professor of Food Chemistry, Head of the Food Chemistry Laboratory, University Erlangen-Nürnberg
1990 - 1995 Lecturer, University of Würzburg
2001 - 2005 Dean and Vice Dean, Faculty of Chemistry and Pharmacy, TU Braunschweig


1989 - 1995 Habilitation, University of Würzburg. Topic: “C13-Norisoprenoid Aroma Compounds“
1988 - 1989 Postdoctoral Fellow, Australian Wine Research Institute, Adelaide, South Australia (Supervisor: Dr. P. J. Williams)
1984 - 1988 Doctoral Thesis, University of Würzburg. Topic: “Studies on Aroma Precursors in Papaya and Quince Fruit“ (Supervisor: Prof. Dr. P. Schreier)