| 2017 – current | Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising |
| Head of Subunit Technology Ressort 2 - Nuclear magnetic resonance (NMR), gas chromatography and gas chromatography-mass spectrometry (GC, GC-MS, 2D-GC-MS) | |
| Senior Researcher - Section I - Sensory Systems Chemistry | |
| 2014 – 2017 | Deutsche Forschungsanstalt für Lebensmittelchemie, Freising |
| Woman in charge for nuclear magnetic resonance (NMR), Gas chromatography and Gas chromatography-Mass Spectrometry (GC, GC-MS, 2D-GC-MS) | |
| Senior Researcher - Structure and bioactivity of low-molecular food ingredients (hedonic value) | |
| 2010 – 2014 | Deutsche Forschungsanstalt für Lebensmittelchemie, Freising |
| Postdoctoral fellow | |
| Dr. rer. nat. (2013) Technical University of Munich, Freising | |
| 2005 – 2010 | Technical University of Munich, Freising |
| PhD student at Deutsche Forschungsanstalt für Lebensmittelchemie, Freising | |
| State examination in Food chemistry (2005) Technical University of Munich, Freising |
(See ORCID for complete list)
Geithe C, Noe F, Kreissl J, Krautwurst D (2017) Chem Senses 42: 181-193. The broadly tuned odorant receptor OR1A1 is highly selective for 3-methyl-2,4-nonanedione, a key food odorant in aged wines, tea, and other foods.
Kreissl J, Schieberle P (2017) J Agric Food Chem 65: 5198-5208. Characterization of aroma-active compounds in Italian tomatoes with emphasis on new odorants.
Frank O, Kreissl J K, Daschner A, Hofmann T (2014) J Agric Food Chem 62: 2506-2515. Accurate determination of reference materials and natural isolates by means of quantitative 1H NMR spectroscopy.
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