Persönlicher Status und Werkzeuge


  • SENSOMICS:  new routes to unlock innovation excellence in taste
  • METABOLOMICS:  tracing the molecules of life
  • BIOACTIVES:  the molecules of life
  • STABLE ISOTOPE LABELING:  visualizing carbon fluxes into molecular targets
  • WATER: addressing a global challenge

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. Since its inception in September 2007, the group is headed by Prof. Dr. Thomas Hofmann who is also Senior Vice President for Research & Innovation at TUM.

  • Research

    The research at the Hofmann’s lab encompasses unique methodologies by combing state-of-the-art natural product analytics, human psychophysical techniques, metabolomics, and bioinformatics tools with unequaled expertise which allows for a sustained scientific competitive advantage.

  • Publications

    Jarolim, K.; Del Favero, G.; Ellmer, D.; Stark, T.D.; Hofmann, T.; Sulyok, M.; Humpf, H.-U-; Marko, D. Dual effectiveness of Alternaria but not Fusarium mycotoxins against human topoisomerase II and bacterial gyrase. Arch. Toxicol. 2016, DOI 10.1007/s00204-016-1855-z.




  • Education

    Food Chemistry is a highly interdisciplinary field of chemistry which on the basis of fundamental molecular knowledge delivers key competences to address  challenges in the fields of nutrition, food toxicology, food microbiology, and food technology.