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About our research

New Contributor III
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Dear all,

the members of the Technische Universität München Student Chapter want to present the research groups at our location in few sentences. We invite all other chapters to do so as well to foster networking of all international chapters!

Hofmann Group

Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich

The Chair of Food Chemistry and Molecular Sensory Science at the Technische Universität München (TUM) comprises an international research team with a focus on chemosensory active biomolecules (sensomics), metabolomics & nutritional biomarker discovery, as well as stable isotope labeling studies. The research at the Hofmann’s lab encompasses a unique methodology, coined SENSOMICS, by combining state-of-the-art natural product analytics, human psychophysical techniques, and bioinformatics tools with unequaled expertise which allows for a sustained scientific competitive advantage.

Schieberle Group

Chair of Food Chemistry, Technical University of Munich

German Research Center for Food Chemistry

Working Group I: Structure and Bioactivity of Low-Molecular Food Ingredients (Hedonic Value)

The main topic of the Schieberle Group is the evaluation of genuine food flavors, with special emphasis on the identification and quantitation of key aroma compounds in various foods like fruits, cocoa, coffee or tea performing combined human sensory and modern analytical techniques. Furthermore, research on the impact of raw material quality on the subsequent food quality, as well as the impact of storage and processing on changes in food flavor allow improvements of food quality.

Köhler Group

German Research Center for Food Chemistry,

Working Group II: Biopolymers, Leibniz Association

This group is working on the characterization and quantitation of plant biopolymers, in particular those of cereals. The work is focused on the structural (amino acid sequences, disulphide bonds, other post-translational modifications) and functional (dough properties baking performance, texture) characterization of the storage proteins of different cereal species. Another research topic is coeliac disease, which is triggered by the ingestion of storage proteins of wheat, rye, barley, and possibly oats (termed gluten in this context). Future work will be focused on the correlation between techno-functional effects of additives (e.g. emulsifiers and enzymes) and processing (e.g. high pressure, thermal and mechanical treatment) and the texture as well as sensory attributes such as mouthfeel.

Krautwurst Group

German Research Centre for Food Chemistry, Leibniz Association

Working Group III: Physiology - Chemoreception of food ingredients

The working group of Dr. Krautwurst aims to clarify the interaction of food ingredients with cellular target molecules like receptors, ion channels and other bio-molecules. They focus, amongst other topics, on the investigation of the mechanisms of odorant coding at the receptor level which means the specific interaction of key food odorants or their mixtures with the 390 human odorant receptors. Furthermore, the physiological effects of food ingredients and their metabolites on cells of the gastrointestinal tract and on cells of the immune system are analyzed.