Magie beim Kochen

In Kochen ist Magie verbinden sich Wissenschaft und Genuss zu einem kulinarischen Erlebnis, das die Moleküle mit Geruch, Geschmack, Textur, Farben und Aromen verbindet.

Autorentext
1976 A-levels at the Bismarckschule in Hanover. 1986 Studied chemistry at the Technical University of Hanover, graduating with a doctorate in organic chemistry under Prof. Dr. Dr. Ekkehard Winterfeldt. 1986-2019 Worked in the field of medicinal chemistry at MERCK KGaA in various functions: Focus on synthesis of small organic molecules for preclinical and clinical development in various medical indications [from antihypertensives to oncology]. Currently in 2020 peposertib / clinical phases I and IIa as DNA-PK inhibitor.