Research Center Weihenstephan for Brewing and Food Quality at Technical University of Munich
Freising, Bavaria, GERMANY
Sarina Lindtner, M.Sc., is currently pursuing a PhD at the Research Center Weihenstephan for Brewing and Food Quality (BLQ), focusing on the impact of melanoidins on the aroma perception of beer. Her research bridges sensory sciences and instrumental analytics, with a particular interest in the interplay between chemical composition and sensory impression.
She completed her vocational training as a chemical laboratory technician at the BLQ, followed by a B.Sc. in Nutritional Science at the Technical University of Munich and an M.Sc. in Life Science Engineering at the South Westphalia University of Applied Sciences.
With her background in both applied laboratory work and academic research, she brings experience in sensory evaluation, method development, and analytical techniques. Her current work is dedicated to understanding the role of Maillard reaction products in the sensory quality of beer.
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Profiling Free Fatty Acids in Beer Wort Using an Isolator Column-assisted LC-MS/MS Technique
Thursday, August 14, 2025
10:45am - 11:10am PDT