Barbara Siegmund, PhD profile page

Barbara Siegmund is a trained analytical chemist who holds a masters degree in chemistry and a PhD in food chemistry from the Graz University of Technology (TU Graz). She is an associate professor at Graz University of Technology and deputy head of the Institute of Analytical Chemistry and Food Chemistry. She is also head of the institute’s sensory science group. Siegmund is a co-founder of the Austrian Sensory Society SNÖ (Sensorik Netzwerk Österreich) and she has served as the SNÖ president since 2013.