Dr. Florian Lehnhardt joins BrewingScience expert group

Nuremberg | The scientific magazine BrewingScience, published by Hans Carl in Nuremberg, is delighted to welcome Dr. Florian Lehnhardt from the Weihenstephan Research Center for Brewing and Food Quality to its group of experts.

Florian Lehnhardt studied food chemistry at the Technical University of Munich from 2011 to 2016, including a six-month research stay at the National University of Singapore. He then completed his doctorate at the chair of Brewing and Beverage Technology at TUM from 2016 to 2021 and graduated in 2022. As part of his doctoral thesis in the raw materials-oriented Brewing and Beverage Technology research group, he focused on aroma-active substances in aged beer, their precursor compounds and alternative prediction methods for the ageing instability of pale lager beers. In addition, he headed the chair's sensory laboratory from 2018 to 2021.

Since 2022, he has been Head of the Department of Instrumental Analysis at the Weihenstephan Research Center for Brewing and Food Quality at TUM.

As an expert for BrewingScience, he focuses on articles related to aroma, ageing, chemistry and new methods.