Hans-Gerd Janssen

Hans-Gerd Janssen is a Professor in Organic Chemistry at an institution (likely University of Wageningen) active in analytical and food chemistry. His work bridges gas chromatography, mass spectrometry, and chemical engineering to solve interdisciplinary problems in food systems and environmental analysis.

• Current research focuses on protein-flavor interactions, cannabinoid profiling, and microplastics detection.
• He supervises multiple PhD candidates in projects related to CBRN detection, sustainable food, and chromatography innovations.

Recent publications highlight advancements in two-dimensional gas chromatography, QSAR modeling for flavor binding, and microplastics analysis. Collaborations span medical entomology (mosquito attraction studies) and materials science (Prussian Blue analogs).

Media contributions emphasize food science applications (plant-based meat alternatives, sound science in culinary contexts).