Pignitter, Marc

“My research aims to promote sustainable practices in food production and waste utilization, improve the stability and biofunctionality of foods, and raise awareness of the health effects of oxidized lipids in food, ultimately contributing to a healthier lifestyle and less food waste in society.”

• Utilization of agricultural and food waste and by-products from the food industry
• Food development with a focus on improved stability and biofunctionality
• Innovative techniques to mitigate oxidative deterioration of food to extend product shelf life
• Food and health: Research into the role of oxidized lipids in food in intestinal inflammation and their link to metabolic disorders through oxidative lipidomics

• 2004 Diploma in Pharmacy, Institute of Pharmaceutical Sciences, Karl-Franzens-University Graz, Austria
• 2005-2006 Visiting Scientist, Department of Biophysics, Free Radical Research Center, National Biomedical EPR Center, Medical College of Wisconsin, USA
• 2008 PhD in Pharmaceutical Sciences, Karl-Franzens-University Graz, Austria
• 2008-2010 Postdoctoral Management Program, Baxter Bioscience, Vienna, Austria
• 2010-2016 Postdoctoral Research Fellow, Institute of Physiological Chemistry, University of Vienna, Austria
• 2017-2021 Assistant Professor and Research Group Leader for Analytical Food Chemistry and Lipid Oxidation, University of Vienna, Austria
• 2018 Visiting Scientist, South Australian Metabolomics Facility, Adelaide, Australia
• 2021-2024 Associate Professor, University of Vienna, Austria
• Since 2023 Head of the Institute of Physiological Chemistry, University of Vienna, Austria
• Since 2023 Founder, university spin-off Lipid Legends
• 2024 Appointment to a W3 professorship in Food Chemistry, Technical University of Braunschweig, Germany, declined
• Since 2024 Professorship in Analytical Food Chemistry and Food Development, Faculty of Chemistry, University of Vienna, Austria