Dr. Michael Féchir studied Food Technology and Food Economy at Trier University of Applied Sciences (M. Eng.).

After research work at the University of Trier in the field of Environmental Toxicology with a focus on in vitro allergen research, he completed his doctorate at the Technical University of Munich in Food Chemistry with a dissertation on "Molecular Insights into the Contribution of Specialty Malts to the Beer Aroma" in cooperation with Trier University of Applied Sciences and companies from the Brewing, Beverage, and Flavor Industry, funded by the German Federal Ministry for Economic Affairs and Energy through the German Federation of Industrial Research Associations and the Research Association of the German Food Industry (AiF 1866 N).

A postdoctoral position as guest lecturer and visiting scientist at Oregon State University, Department of Food Science and Technology, took him to the West Coast of the United States for 2 years, focusing on Fermentation Science.

Dr. Féchir subsequently worked for a leading international company in flavors, concentrates, extracts, and colorants for the Food Industry based in Germany. His activities in R&D included statistical design of experiments, development of malt products for the brewing and food industry, development of dairy alternatives based on cereals, pulses, and nuts, and implementation of new analytical methods (physical and chemical).

For his outstanding scientific achievements and their high practical relevance, Dr. Féchir was awarded the International Sensory Award of the German Agricultural Society (DLG) in 2019 and the Ludwig Narziß Award for Brewing Science in 2022. Since 2018, Dr. Féchir has been a DLG-certified expert for the sensory evaluation of beer and beer-mixed beverages.

His scientific papers can be viewed via the following links:

ResearchgateORCID

Since October 2023, Dr. Féchir has been a Tandem Professor for Beverage Technology at Trier University of Applied Sciences in cooperation with the Bitburger Brewery Group, where he works in Research & Development.

Dr. Féchir has defined the following topics as his main areas of research:

• Influence of plant breeding, growing environment and process technology on the chemical and sensory quality of agricultural products, foods and beverages (especially hops and cereals)
• Analytical and sensory identification of odorants in food
• Sustainability in the Food Industry with a focus on Energy, Packaging Technology, Process Technology, and Agricultural Sciences
• Product development in the field of meat and dairy alternatives
• Application of multivariate statistics and development of AI-based approaches for improving process control and predicting relevant food quality parameters

Dr. Féchir is active in the following committees and organizations:

• American Society of Brewing Chemists
• Reviewer for the Journal of Agricultural and Food Chemistry
• Reviewer for the Journal Food Quality and Preference
• Reviewer for the Journal Food Chemistry
• Reviewer for the Journal Brewing Science