Klaas Reglitz

Klaas Reglitz is the Head of Subunit Integrated Data Management and Senior Researcher in the Aroma Chemistry group at the Leibniz-Institute of Food Systems Biology at the Technical University of Munich (TUM). His work focuses on identifying key odorants in foods and beverages using molecular sensory science techniques like automated solvent-assisted flavor evaporation (aSAFE) and gas chromatography-olfactometry (GC–O). He holds a Ph.D. (2016) and a Diploma in Brewing and Beverage Technology (2011) from TUM. Professional roles include Officer for Security and Head of Subunit Technology Ressort 1.

Education:

• Dr. rer. nat. (2016), Technical University of Munich
• Diploma in Brau- und Getränketechnologie (2011), Technical University of Munich

Research interests emphasize linking molecular compounds to sensory perceptions, optimizing food quality across agricultural and processing stages, and enhancing consumer eating pleasure. His methods bridge analytical chemistry and sensory evaluation to identify critical odorants influencing food quality.

Teaching: Supervised 2 Diploma, 6 Master, and 3 Bachelor students at TUM and Hochschule Niederrhein. No scientific awards explicitly listed, though contributions to predictive hedonics and aroma chemistry are central to his work.

Labs/Teams: Leads the Aroma Chemistry research group and manages the Integrated Data Management subunit, integrating analytical and sensory data for food systems biology applications.