Knauer Celebrates 85th Birthday of Founder
Dr. Herbert Knauer, found of Knauer Wissenschaftliche Geräte GmbH, celebrates his 85th birthday.
In 1962 Dr. Herbert Knauer founded Knauer Wissenschaftliche Geräte GmbH with his wife Roswitha. For 55 years they have worked to build a successful and prosperous international company.
Their earliest success was with a range of osmometers, a product born from Herbert’s ambition to measure the temperature of a solution with an accuracy of 1/1000 of a degree.
Still based in Berlin-Zehlendorf, Knauer is currently managed by Herbert and Roswitha’s third child Alexandra but the founders are still active within the daily business of the company. Roswitha supports the management and maintains her business contacts across the world, while Herbert does what he loves, working at his bench observing the developments in the high performance liquid chromatography (HPLC) industry.
Many scientists have passed through Knauer’s doors in its 55 years, and many of those have gone on to do great things in the laboratory technology market, a fact which brings Herbert a sense of pride.
On 12 September 2016, Dr. Knauer celebrated his 85th birthday and to celebrate this Knauer has released a short video of their founders, which can be seen here: KNAUER 2016.
Finally, we at LCGC and The Column would like to congratulate Herbert on this milestone and wish him a (slightly belated) happy birthday.
Herzlichen Glückwunsch nachträglich!
Silvia Radenkovic on Her Research and Passion for Scientific Collaboration
April 3rd 2025Radenkovic is a PhD candidate at KU Leuven and a member of FeMS. Her research focuses on inborn metabolic disorders (IMD), like congenital disorders of glycosylation (CDG), omics techniques such as tracer metabolomics, and different disease models.
Evaluating Natural Preservatives for Meat Products with Gas and Liquid Chromatography
April 1st 2025A study in Food Science & Nutrition evaluated the antioxidant and preservative effects of Epilobium angustifolium extract on beef burgers, finding that the extract influenced physicochemical properties, color stability, and lipid oxidation, with higher concentrations showing a prooxidant effect.
