Editors’ Biographies
Importance of Chirality to Flavor Compounds Downloaded from pubs.acs.org by UNIV LAVAL on 05/03/16. For personal use only.
Karl-Heinz Engel Karl-Heinz Engel is Professor of General Food Technology at the TUM School of Life Sciences Weihenstephan of the Technische Universität München, Germany. His areas of research are (i) analysis of chiral aroma compounds, (ii) metabolite profiling of crops, and (iii) analysis of phytosterols/-stanols and their fatty acid esters. He published more than 280 scientific articles and contributed to various American Chemical Society Series books as author as well as co-editor. He is also involved in the safety assessment of flavorings, enzymes and novel foods performed by the European Food Safety Authority (EFSA) in Parma, Italy.
Gary Takeoka Gary Takeoka is a research chemist in the Healthy Processed Foods Research Unit, Western Regional Research Center, U.S. Department of Agriculture in Albany, CA. He received his B.S. and M.S. in Food Science and Technology and Ph.D. in Agricultural and Environmental Chemistry, all degrees from the University of California, Davis. His areas of research are (i) analysis of volatiles and non-volatiles from agricultural crops and medicinal plants, and (ii) determining the effects of processing conditions on the composition of food components. He has published more than 100 scientific articles and has served as chairperson, vice-chairperson and secretary of the Flavor Subdivision of the ACS Division of Agricultural and Food Chemistry.
© 2015 American Chemical Society
