Vol 20 (2022) is a Special Issue in Tribute to Prof. Michael Granvogl.

In the spring of 2022, the field of neutracueticals and functional foods lost a pioneering scientist, and many of us lost a great colleague and dear friend with the tragic and untimely passing of Prof. Michael Granvogl.  

Michael Granvogl was an impassioned food chemistry to his core. After graduating from the Technical University of Munich (TUM), Germany with a degree in food chemistry in 1998, he pursued and obtained his Ph.D. (2007) and, subsequently habilitation (2016), both conferred by TUM, where his research broadly encompassed examining the generation of thermally-induced aroma compounds and food-borne toxicants. In 2019, Michael Granvogl was appointed Full Professor at the Institute of Food Chemistry, University of Hohenheim, Germany where he managed a young and dynamic team of enthusiastic scientists in their pursuits of food chemistry research until the time of his passing. His body of research has left an indelible mark in the area of food chemistry, foremost in the chemistry of flavor and natural products. Many scientists throughout the world have been inspired by his contributions to aroma compound identification and food toxicology.

In commemoration of his scientific achievements, it is our great honor and privilege to serve as guest editors for a special issue dedicated to and in honor of Prof. Michael Granvogl. It is impossible to capture Dr. Granvogl’s entire scientific accomplishments in just a handful of articles, but we welcome your submissions of original research manuscripts or review papers on the topics of flavor chemistry and food bioactives, which closely relate to Dr. Granvogl’s own research pursuits. This special issue will celebrate the life and works of Dr. Michael Granvogl that will act as a legacy for his important contributions to our specialty field.

Guest Editors:

Xiaoting Zhai, Anhui Agricultural University, China; xiaotingzhai@ahau.edu.cn

Jonathan Beauchamp, Fraunhofer Institute for Process Engineering and Packaging IVV, Germany; jonathan.beauchamp@IVV.Fraunhofer.de

Yu Wang, University of Florida, USA; yu.wang@ufl.edu