She studied food chemistry at Ludwig-Maximilians University in Munich and received her doctorate for work in the field of protein chemistry. This was followed by post-doctoral research into the “Maillard” reaction, the browning reaction of foods, at the Institute for Food Chemistry at Ludwig-Maximilians University in
Munich. She gained experience working in the laboratory of the oil refinery at Saint Nazaire in France. She has been working in the patent and trademark field since 1982 and her specialties are pharmaceutical and organic chemistry.
Dr. Popp-Ginsbach spends much of her spare time on the tennis court as an active team and committee member of a leading Munich tennis club. During the winter months she enjoys downhill skiing and the theatre.
Gesellschaft Deutscher Chemiker (German Chemical Society)
