Heiko Oertling studied chemistry at the Technical Universities of Dresden and Berlin. He received his Ph.D. in Organic Chemistry from the University of Stuttgart in 2003 and a post-doctoral stay at the University of California in Berkeley followed.

After returning to Germany he worked as a research chemist in the flavor and fragrance industry for seven years at Symrise. Joining Nestlé in Switzerland in 2012, he started at the Nestlé Research Center in Lausanne and his research interests were mainly focused on the interactions of crystalline solids as well as flavor generation. Since 2019, he joined Nestlé Health Science in Berlin, where he was in charge of product development for nutritional supplements. In 2021, he became head of the European Research Center of CJ CheilJedang, a Korean food and feed company, in Wageningen in the Netherlands.

Heiko Oertling holds over 30 patents with various companies and was lecturing flavor chemistry at the National University of Singapore since 2021.

2024 he became professor for Food Chemistry at the Hochschule Trier.

Applications of Menthol in Synthetic Chemistry

Interactions of alkali- and alkaline earth-halides with carbohydrates in the crystalline state – the overlooked salt and sugar cocrystals

Ionic Cocrystals of Sodium Chloride with Carbohydrates

Studies on the α-acetylation of δ-valerolactone and ε-caprolactone

Patents: Espacenet