Andreas Dunkel

Andreas Dunkel serves as Senior Scientist at the Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Austria since April 2025. His academic career demonstrates progressive leadership in food chemistry research infrastructure:

• Head of Working Group “Integrative Food Systems Analysis” and Core Facility “Databases” at Leibniz Institute for Food Systems Biology, TU Munich (2020-2025)
• Head of Core Facilities “Mass Spectrometry” and “Data Science” at Leibniz Institute (2018-2019)
• Scientific Staff Member at Chair of Food Chemistry, TU Munich (2007-2018)
• Scientific Staff Member at Institute of Food Chemistry, University of Münster (2004-2007)

His educational foundation includes:

• State Examination in Food Chemistry, University of Münster (1999-2003)
• Dr. rer. nat. in Natural Sciences, Faculty of Life Sciences, TU Munich (2022); Dissertation: “Chemical Spaces of Taste and Odor”

Dunkel’s research integrates chemical analysis with computational methodologies to decode sensory properties of food. His expertise centers on mass spectrometry-based profiling of taste/odor compounds and development of data science frameworks for food systems biology. This work establishes critical links between molecular composition, sensory perception, and food quality assessment through innovative database architectures and systems-level modeling approaches.

No scientific awards were documented in the source material.

Information regarding student supervision and research grant funding was not provided in available records.

He has pioneered research infrastructure through leadership of specialized core facilities: establishing mass spectrometry platforms for chemical characterization, data science units for computational analysis, and databases for food systems integration. At the University of Vienna, he advances these capabilities within the Institute of Physiological Chemistry’s research ecosystem.