Prof. Dawid focuses on the screening, identification and quantification of bioactive, sensory active and technofunctional natural compounds in food and plant raw materials as well as their human metabolism. She completed her doctorate under Prof. Thomas F. Hofmann and her habilitation on stress resistance in plants also in the Technische Universität München where she is Head of the Chair of Food Chemistry and Molecular Sensory Science. She is professor for "Functional Phytometabolomics" at TUM and is Deputy Director of the ZIEL Institute for Food and Health and the Bavarian Centre for Biomolecular Mass Spectrometry (BayBioMS).
This is a hybrid University of Reading/Online event held in the Department of Chemistry, Whiteknights Campus, University of Reading, RG6 6DX. It is part of the 2025 BSF Flavourist Training Course which is being held at the University of Reading from 9th-23rd June. The BSF has sponsored the Flavourist Course since its inception over 20 years ago and joins with the University in organising this annual lecture. The course participants and lecturers will be attending the live presentation. Refreshments and wine are available from 6.00 pm. BSF members are encouraged to attend the presentation in Reading - advance notice is not essential but it would help with catering if you are able notify