Andrea Bauer

Prof. Dr. Andrea Bauer is a Professor of Sensory Science and Product Development at the Department of Nutritional Science, Hamburg University of Applied Sciences, Faculty of Life Sciences. Her work focuses on sensory evaluation of foods and beverages, linking ingredient properties to consumer acceptance.

• Teaching areas: Food sensory analysis, Sensory perception, Product development
• Research areas: Sensory testing of food, wine aroma-chemical properties, consumer research

She leads projects on developing gluten-free products with high consumer acceptance and investigates environmental impacts on wine sensory profiles. Professional engagements include:

• Study Advisor for the Bachelor of Nutritional Sciences (Food, Product Development, Marketing)
• Member of the German Society for Sensory Science (DGSens)
• Member of the Australian Society of Viticulture and Enology (ASVO)
• Reviewer for the Australian Journal of Grape and Wine Research