Karl-Heinz Engel

Prof. Dr. rer. nat.

1982 …2024

Research activity per year

Personal profile

Scientific Career

Prof. Engel’s (b. 1954) research centers on analytical assessment of food safety and food authenticity. His main areas of expertise are the analysis of chiral flavor compounds, the use of coupled chromatography techniques to analyze minor lipids and metabolite profiling of plant matrices.

After studying food chemistry at TU Karlsruhe, he completed his doctorate in 1983 at TU Berlin. He received a German Research Foundation (DFG) scholarship to undertake research in the USA. He returned to TU Berlin to complete his university lecturer qualification (1993). Prior to his appointment as full professor at TUM, he was director and professor of the “Novel Foods and Genetic Engineering” section at the Federal Institute for Health Protection of Consumers and Veterinary Medicine in Berlin. Prof. Engel is involved with the European Food Safety Authority where he works on assessing the risk of flavorings and novel foods.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 2 - Zero Hunger
  • SDG 3 - Good Health and Well-being
  • SDG 12 - Responsible Consumption and Production
  • SDG 13 - Climate Action
  • SDG 14 - Life Below Water


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Collaborations and top research areas from the last five years

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