Dr. Dietmar Krautwurst is the Head of the group "Physiological Effects of Food Ingredients" (Working Group III - Physiology) at the German Research Centre for Food Chemistry (WGL), Freising. He did his PhD from the Institute for Pharmakology of the Freie Universität Berlin under the supervision of Prof. Dr. Günter Schultz (topic: "Pharmakological and Electro-Physiological Characterisation of Receptor-Stimulated Non-Selective Ion Channels in Myelotic Cells and Tissue Muscle Cells").

Dr. Dietmar Krautwurst research interest lies in food biochemistry.