Prof. Dr. rer. nat. habil. Andreas Schieber
Professor of Molecular Food Technology
About the person
Prof. Dr. rer. nat. habil. Andreas Schieber
1.020
Friedrich-Hirzebruch-Allee 7
53115 Bonn
Affiliation:
Institute for Nutritional and Food Science
Affiliation 2:
Molecular food technology
Affiliation 3:
TRA 6 (Sustainable Futures)
Student consultation hours:
by appointment
Please contact the secretary's office!
More information about the person
- Food Chemistry (University of Stuttgart)
- Doctorate (1996, University of Hohenheim)
- Habilitation (Postdoctoral lecture qualification) in the field of "Chemistry and Technology of Food" (2004, University of Hohenheim)
- Senior Lecturer (until 2007, University of Hohenheim)
- Professor and Canada Research Chair in Functional Foods and Nutraceuticals (2008-2011, University of Alberta, Edmonton, AB, Canada)
- Professor of Molecular Food Technology (since 2011)
- Adjunct Professor, University of Alberta (since 2012)
- Extraction, characterization and application of valuable substances from food processing residues
- Quality and authenticity control of foods, functional foods and food supplements
- Substitution of synthetic food additives with ingredients of natural origin
- Reactions of phenolic compounds
- Bioavailability and metabolism of phenolic compounds
- Member of the Editorial Board of the journal Current Opinion in Food Science
- Member of the Editorial Advisory Board of the Journal of Agricultural and Food Chemistry
- Member of the Advisory Board of the journal Sustainable Food Technology
- Former Associate Editor "Functional Foods" of the journal Food Research International (2013-2017).
- Schieber, A., Carle, R. (2007) Special Issue: Pigments in Food – A Challenge to Life Sciences. Innovative Food Science & Emerging Technologies8(3), 317-459.
- Carle, R., Schieber, A. (2007) Special Issue: 4th International Congress on Pigments in Food. Trends in Food Science & Technology 18(10), 500-534.
- Schieber, A. (2012) Special Issue: Functional Foods and Nutraceuticals. Food Research International 46(2), 437-572.
- Edeas, M., Schieber, A. (2013) Proceedings of the 7th World Congress on Polyphenols Applications. June 6-7, 2013, Bonn, Germany. International Society of Antioxidants in Nutrition and Health, Paris, France. ISBN 978-2-35609-073-7.
- Schieber, A., Edeas, M. (2014) Special Issue: Bonn Polyphenols 2013. Food Research International 65A, 1-129.
- Schieber, A., Galanakis, C. (2014) Special Issue: Utilization of Byproducts from Food Processing. Food Research International 65C, 299-483.
- Schieber, A., Weber, F. (2017) Special Issue: Phytochemical Profiles. Food Research International 100, 325-524.
Projects/Third-party funding
UPLC-Time-of-Flight-Ion Mobility Mass spectrometer
Runtime:
since 2017
Funder:
DFG
Bioavailability of carotenoids
Runtime:
2022-2025
Funder:
BMWi
SafeFood4EU (ErasmusPlus programme)
Runtime:
2022-2024
Funder:
European Union
Botrytis prevention strategies
Runtime:
2021-2024
Funder:
BMWi
Phenolic grape ripening
Runtime:
2018-2022
Funder::
BMWi
Differentiation of fruit juices
Runtime:
2018-2022
Funder::
BMWi
Sustainable coloured juice production
Runtime:
2018-2021
Funder::
BMEL
TOMRES (Tomato Research)
Runtime:
2017-2020
Funder::
European Union
Glutathione in white wine
Runtime:
2015-2018
Funder::
BMWi
Superfruits
Runtime:
2012-2015
Funder::
BMWi
Honours/Awards
Teaching award
Year:
2020
Award from:
University of Bonn
Paris Polyphenols Award
Year:
2012
Award from:
International Society of Antioxidants in Nutrition and Health
Appointment as Canada Research Chair in Functional Foods and Nutraceuticals
Year:
2008-2011
Prix d’Innovation des Pays de Champagne (Epernay)
Year:
2007
Award for:
the research project „Recovery of Phenolic Compounds from Grape Pomace“ (D. Kammerer, T. Maier, A. Schieber, R. Carle)
Journal of Chromatography Top 50 Most Cited Author in the period 2000-2004
Award for:
the article „Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography“ (A. Schieber, P. Keller, R. Carle; J. Chromatogr. A 910, 2001, 265-273)
Georg Carl Hahn Research award
Year:
2003
Award for:
the scientific paper "Functional ingredients of plant-based foods - contributions to analytics, stability and extraction from by-products of fruit and vegetable processing"
Josef Schormüller Commemorative medal
Year:
2002
Award from:
of the Food Chemistry Society