Florian Lehnhardt studied food chemistry at the Technical University of Munich from 2011 to 2016, including a 6-month research stay at the National University of Singapore. Subsequently, he pursued his doctorate from 2016 to 2021 at the Chair of Brewing and Beverage Technology at TUM, completing it in 2022. As part of his doctoral research in the Raw Materials-Oriented Brewing and Beverage Technology research group, he focused on aroma-active substances in aged beer, their precursor compounds, and alternative prediction methods for the aging instability of pale lagers. Additionally, he led the sensory laboratory of the chair from 2018 to 2021.
Since 2022, he has been working as the Head of the Department of Instrumental Analysis at the Research Center Weihenstephan for Brewing and Food Quality at TUM.
