Imre Blank

Imre Blank serves as a Lecturer in the Department of Chemistry and Chemical Engineering at École Polytechnique Fédérale de Lausanne (EPFL), affiliated with the School of Basic Sciences. His research focuses on food chemistry and flavor science, particularly investigating taste-active compounds, aroma perception mechanisms, and sensory evaluation of food products.

His recent work explores umami taste perception through

• EEG-based brain rhythm analysis
• Computational modeling of taste peptides
• Multi-omics characterization of odorants in plant-based and traditional foods
• Mechanistic studies of saltiness enhancement by volatiles

His publications emphasize analytical chemistry techniques like LC–MS and GC-IMS for flavor profiling.

Current research trends examine the molecular dynamics of odorant release, biosensor development for taste detection, and sustainable flavor production inspired by natural processes. He also investigates the impact of processing conditions on coffee aroma formation and bitterness reduction.