PhD Ralf Berger

Studied Food Chemistry and then Food Technology at Universities in Stuttgart, Munich and Davis/California, as a young scientist focusing on the Biotechnological Generation of Volatile Flavours and Fragrances (”Bioaromas”), later expanding the work to Natural Products Chemistry, Enzymes for the Food Industry, Molecular Biology of Higher Fungi, Heterologous Expression Systems, Tastants, Colorants and generally Bioactives in Food.