Corinna Dawid, senior scientist and academic lecturer for food chemistry at the Chair of Food Chemistry and Molecular Sensory Science at the Technical University of Munich, was born in 1982. She studied Chemistry and Food Chemistry at the University of Muenster and received her University degree in Food Chemistry in 2005. Thereafter, she began her PhD studies in 2006 with Prof. Dr. Thomas Hofmann at the Institute of Food Chemistry of the University of Muenster and joined the Chair of Food Chemistry and Molecular Sensory Science at the Technical University of Munich (Prof. Dr. Thomas Hofmann) where she finished her PhD in 2012.

Her current research interests focus mainly on the characterization of taste and biological active non-volatiles formed or up-regulated during biotic or abiotic plant stress in different foodstuffs by means of a broad range of sensomics and metabolomics techniques. For this purpose, she combines state-of-the-art natural product analytics, advanced structure elucidation and human psychophysical techniques.

Recently, Dr. Dawid won the Scientific Award of the German Society for Quality Research of Plant-Based Foods ("Förderpreis für Nachwuchswissenschaftler der Deutschen Gesellschaft für Qualitätsforschung (Pflanzliche Nahrungsmittel) DGQ e.V.", 2013).