Webinar series on food chemistry


07/12/2023 2:00 pm

Neurobiological regulation of food intake: Unbiased identification of food bioactives

Prof. Monika Pischetsrieder studied food chemistry at the Ludwig-Maximilian-Universität in Munich, Germany, from where she also received her PhD. After a postdoctoral stay at the Institute of Pathology, Case Western Reserve University in Cleveland/Ohio USA with Prof. Vincent Monnier, she returned to the LMU Munich to start her independent research. During this time, Monika was also Visiting Assistant Professor at the College of Physicians & Surgeons, Columbia University, New York, USA with Prof. Ann Marie Schmidt. In 1999, she was appointed Professor at the Friedrich-Alexander-Universität Erlangen-Nürnberg in Germany and holds the Chair of Food Chemistry there since 2004. Apart from her academic functions, Prof. Monika Pischetsrieder is member of the scientific boards of several institutions, such as the Federal Ministry of Food and Agriculture, the General Federal Institute of Risk Assessment or the Bioecomy Council of the Federal Government.

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