• SENSOMICS: from sensory active molecules to culinary authenticity

  • BIOACTIVES: from natural product chemistry to biological function

  • NUTRITIONAL METABOLOMICS: from metabolite profiling to biomarker discovery

  • PHYTOMETABOLOMICS: from plant stress to metabolic response

  • WATER SYSTEMS ENGINEERING: engineering the molecule of life

The chair of Food Chemistry and Molecular Sensory Science at the Technische Universität München (TUM) comprises international research teams with the following focus areas:

  • SENSOMICS | Structural decoding and functional reconstruction of chemosensory signatures of foods and beverages.

  • BIOACTIVES | Activity-guided discovery of bioactive natural products in foods und complex biological systems.

  • NUTRITIONAL METABOLOMICS | Human metabolism of biofunctional food ingredients using metabolomics profiling and molecular definition of nutritive biomarker profiles.

  • PHYTOMETABOLOMICS | Molecular and functional mapping of the metabolic response of food plants on abiotic and biotic stress conditions.

  • WATER SYSTEMS ENGINEERING | Process development for water treatment and infrastructure- and process-oriented management of energy and material flow in the food and beverage industry.


Since its inception in 2007, the group is headed by Prof. Dr. Dr. Thomas Hofmann who is also co-director of the Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS) and since 2009 Senior Vice President for Research & Innovation at TUM.

 

Toolbox

State-of-the-art methods of instrumental analysis, human psychophysics, metabolomics, and bioinformatics are combined with a decade of professional experience to form a platform of knowledge and competency with international reputation.

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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.

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Publications

Verena Karolin Mittermeier, Katja Pauly, Andreas Dunkel, Thomas Hofmann. Ion Mobility based LC-MS-Quantitation of Taste Enhancing Octadecadien-12-ynoic Acids in Mushrooms. Journal of Agricultural and Food Chemistry. Just Accepted Manuscript. doi.org/10.1021/acs.jafc.0c02034

Julia Mergner, Martin Frejno, Markus List, Michael Papacek, Xia Chen, Ajeet Chaudhary, Patroklos Samaras, Sandra Richter, Hiromasa Shikata, Maxim Messerer, Daniel Lang, Stefan Altmann, Philipp Cyprys, Daniel P. Zolg, Toby Mathieson, Marcus Bantscheff, Rashmi R. Hazarika, Tobias Schmidt, Corinna Dawid, Andreas Dunkel, Thomas Hofmann, Stefanie Sprunck, Pascal Falter-Braun, Frank Johannes, Klaus F. X. Mayer, Gerd Jürgens, Mathias Wilhelm, Jan Baumbach, Erwin Grill, Kay Schneitz, Claus Schwechheimer & Bernhard Kuster. Mass-spectrometry-based draft of the Arabidopsis proteome. Nature 579, 409-414 (2020). doi.org/10.1038/s41586-020-2094-2.

Mareike Wenning; Franziska Breitenwieser; Christopher Huptas; Etienne Doll; Benedikt Bächler; Annika Schulz; Andreas Dunkel; Thomas Hofmann; Mario von Neubeck; Hans-Jürgen Busse; Siegfried Scherer. Brevilactibacter flavus gen. nov., sp. nov., a novel bacterium of the family Propionibacteriaceae isolated from raw milk and dairy products and reclassification of Propioniciclava sinopodophylli as Brevilactibacter sinopodophylli comb. nov. 2020. Int. J. Syst. Evol. Microbiol. doi.org/10.1099/ijsem.0.003909

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