Walter Vetter

Walter Vetter is a Professor and Head of the Field of Food Chemistry at the Institute of Food Chemistry, Faculty of Natural Sciences, University of Hohenheim. He serves as the Managing Director of the Institute and is responsible for the M.Sc. program in Food Chemistry. He is also a member of the Large Equipment Commission.

His research focuses on food chemistry and analytical methodologies, particularly in chromatography, mass spectrometry, and NMR. He develops and applies advanced separation techniques for analyzing complex food matrices and natural products.

Recent publications highlight his work in countercurrent chromatography and odorant characterization, demonstrating expertise in both instrumental innovation and flavor chemistry. His research bridges analytical method development with applications in food safety and quality.

• Awards: No awards listed.

He supervises academic programs and contributes to national training courses of the German Society of Food Chemistry. He leads analytical training exercises in NMR and MS for food chemists. No specific grants are mentioned in the provided text.

He leads research activities within the Institute of Food Chemistry, focusing on analytical instrumentation and food constituent analysis. His team engages in method development and characterization of bioactive and odor-active compounds in plant materials.