a native of Germany, received his diploma in nutrition from the Justus-Liebig University in Giessen and his M.S. and Ph.D. in Human Nutrition and Foods from Virginia Tech in 1989 and 1993, respectively. After completing a year-long post-doc, he worked for two years in the bioanalytical industry before joining the food science faculty at the University of Missouri. He currently is Associate Professor and program chair of food science at the University of Missouri, where he has been teaching, among other courses, food chemistry and food analysis since 1996. He has attended and presented at several teaching workshops and conferences, won teaching awards, and is a member of the Teaching Academy of the College of Agriculture, Food and Natural Resources. His research focuses on analytical food chemistry with an emphasis on ingredients effects on flavor and bioactive compounds.
Courses with Ingolf Gruen
No courses with Ingolf Gruen