Location Nuremberg, Bayern, Germany Regions European Union (EU), Europe, Middle East, and Africa (EMEA) Gender Male
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, Head of Research Group „Quality and Authenticity of Food and Materials“ (or short „CSI-Food Bayreuth“), Co-Founder ALNuMed GmbH.
Stephan Schwarzinger is a professor at the Research Center for Bio-Macromolecules and manager of the North Bavarian NMR Centre (NBNC) at the University of Bayreuth, Bavaria.
After finishing his studies in chemistry
in Linz, Austria, he worked as a postdoctoral researcher at the Scripps Research Institute in California in the field of protein folding. He then moved to the University of Bayreuth, where he finished his habilitation in protein mis-folding. There, he is now heading a research group on food quality and authenticity.
His research focuses on quick fingerprinting of ingredient profiles of food. To derive quantitative ingredient profiles of food within only minutes of measurement time Prof. Schwarzinger utilizes magnetic resonance (NMR) spectroscopy to screen dozens of ingredients that can be present at very different concentrations. The resulting ingredient profiles represent digital fingerprints of foods that not only include information on the quality of the food per se, but also information about the geographic origin, species, production method, and possible fraudulent admixtures. In particular, he has made important contributions for establishing NMR-profiling in the honey and edible oil sector.
Prof. Schwarzinger is a co-founder of ALNuMed GmbH, who develops and puts to the market NMR-based tests for food authenticity and traceability. With his team, he is pioneering the combination of different analytical methods (including NMR, LCMS, optical methods and IRMS) for digitizing food. When linked with distributed ledger technologies such as digital food fingerprints will substantially improve the traceability of foods in global supply chains.
