Prof. Dr. Michael Fechir | Fermentation Science | Research Excellence Award

Prof. Dr. Michael Féchir is a food chemistry and beverage technology expert whose research focuses on the molecular basis of aroma formation in beer and malt-derived products. His work integrates analytical chemistry, sensory science, and process technology to understand how raw materials such as hops, barley, and specialty malts influence flavor, stability, and regional identity in fermented beverages. He has contributed to advancements in malt aroma characterization, hop chemistry, and the role of fermentation in shaping sensory profiles. His professional experience spans academic research, teaching, brewing science, and industry-based innovation in cereals, malts, and fermentation systems, supported by numerous publications and scientific contributions.