Stephanie Frank

Stephanie Frank is a Senior Researcher in the Aroma Chemistry Group at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM). She specializes in molecular sensory science, focusing on odorant identification and sensory quality optimization in foods and beverages.

• PhD in Food Chemistry (2013, TUM)
• Lecturer in Food Chemistry at TUM
• Deputy member of the master’s examination board in Food Chemistry

Her research employs advanced techniques like automated solvent-assisted flavor evaporation (aSAFE), gas chromatography–olfactometry (GC–O), and stable isotope dilution assays to study key odorants in wines, whiskey, and consumer products. Recent work includes benzene formation in flavored foods and odorant characterization of polypropylene materials.

Selected projects funded by the German Ministry of Economics and Energy (AiF, FEI, Wifö) include:

• Benzene minimization in flavor processing
• Non-Saccharomyces yeast for beer aroma diversification

She actively mentors students at all levels, teaches graduate courses on feed chemistry, and serves as disposal manager at Leibniz-LSB@TUM.