Martin Steinhaus

Martin Steinhaus is a Professor and Head of the Aroma Chemistry Research Group at the Leibniz Institute for Food Systems Biology (Leibniz-LSB@TUM), Technical University of Munich. He has held academic roles including Section Head of Sensory Systems Chemistry and Research Group Head since 2012. His research focuses on molecular sensory science, particularly identifying key odorants in foods and beverages using advanced techniques like aSAFE and GC–O. He has supervised 24 PhD students and numerous other researchers.

Education includes a PhD from TU Munich (2001) and Habilitation (2017). Teaching encompasses courses on molecular sensory science and food chemistry in multiple countries. His work bridges fundamental research and industrial applications, optimizing sensory quality across agricultural, processing, and storage stages.

• Research Highlights: Key odorants in tropical fruits, off-flavor mechanisms, and aroma preservation.
• Key Projects: PeaPEP Nutrition Study, Leibniz-LSB Odorant Databases.

Publications emphasize aroma compound discovery and analytical methodology. His contributions shape food quality enhancement and consumer experience optimization.