Prof. Sascha Rohn PhD.
Sascha Rohn, born 1973, is a full professor for Food Chemistry at the Technische Universität Berlin, Germany, since October 2020.
He graduated from the University of Frankfurt/Main, Germany, with the first and second state examination in Food Chemistry, 1999. In 2002, he obtained his Ph.D. in Food Chemistry from the Institute of Nutritional Science, University of Potsdam, Germany, working on interactions of polyphenols with food proteins. After two years as a postdoc he left Potsdam towards Berlin, where he was assistant professor at the Institute of Food Technology and Food Chemistry of the Technische Universität Berlin. From 2009 to 2020, he was a professor for Food Chemistry at the University of Hamburg, Germany.
His group is dealing with the analysis of bioactive food compounds and their reactivity and stability. Aim is to identify degradation products that serve as quality parameters, as process markers during food/feed processing, or as biomarkers in nutritional physiology. Results of their work have been presented in more than 250 publications, so far. More than 40 well-known scientific journals ask Prof. Rohn regularly to review scientific manuscripts. From 2006 to 2012, he was chairman of the North-Eastern branch of the German Food Chemical Society (LChG). From 2014 to 2018, he was member of the board of the German Nutrition Society (DGE). In April 2015, he became director of the Institute for Food and Environmental Research (ILU) in Potsdam, Germany. This non-profit organization is conducting applied, technologically-oriented research and development for the food industry and the preservation of the environment, funded by the regional Ministry of Agriculture, Environment and Climate Protection of the State of Brandenburg.