Prof. Hans-Gerd Janssen obtained his MSc degree in Chemical Engineering (1987, cum laude) and his PhD degree in analytical chemistry in 1991 (Supercritical Fluid Chromatography), both from the Eindhoven University of Technology. After obtaining his PhD degree he joined the Eindhoven University as an assistant professor and became associate professor in 1996. In 1999 he moved to Unilever R&D where he currently is science leader Food Compositional Analysis. From 2004 to 2019 he was part-time professor at the University of Amsterdam at the chair ‘(bio-)macromolecular separations’. In 2019 he moved to Wageningen University where he now holds a part-time professor position in ‘recognition-based analytical chemistry’.Prof. Janssen has published more than 220 papers including four patents and seven book chapters. He is a member of the editorial advisory board of several scientific journals. He has been, or is, a member of the board of the Analytical Chemistry division of the Dutch Chemical Society and the working group Separation Methods. He also is a member of the scientific or organizing committee of several symposia including the Comprehensive GCxGC meetings, the conference series on Capillary Chromatography and the series Recent Advances in Food Analysis. His research interests are broad, ranging from theory development in chromatography to the development of advanced chromatographic systems for food analysis. Prof. Janssen was awarded the 2020 GC×GC scientific achievement award in recognition of his contribution to the field. In 2023 he received the AOCS Herbert Dutton Award for tis contribution to developments in the field of lipid analysis.