Spicy substance from pepper gets into breast milk after eating
Spicy breast milk?
Novemeber 25, 2021
In part of a recent human study led by the Technical University of Munich (TUM), it was found that after eating a curry dish containing pepper, piperine - an alkaloid responsible for the pungency of pepper - was present in the milk of breastfeeding women. The findings help decipher mechanisms that shape our food preferences from infancy.
Breast milk is the first food that babies consume. Various studies have suggested that the “taste experience” in early childhood influences eating behavior in adults. Unlike standardized infant formula, natural milk does not taste and smell the same every day. The differences are largely due to the maternal diet.
Graduation Sara Marquart
18 November 2021
Congratulation to Sara Marquart for the successful oral examination of her PhD thesis. Sara Marquart graduated on stable isotope experiments and quantitative studies on the formation of unknown bitter compounds in roasted coffee, and earned the title "Dr. rer. nat.".
Article in DFG magazine "german research" 2/2021
Influenced by Breast Milk
How do food preferences develop? An intervention study using curry as an example is dedicated to examining the transfer of flavour compounds into breast milk
A traditional German expression for something acquired very early in life is that it has been “absorbed with mother’s milk”. This figure of speech is worth reflecting upon, also in the literal sense and from the point of view of various scientific disciplines, which are seeking clarification based on hard biochemical facts and data. What else does a baby absorb with breast milk, apart from the vital macroand micronutrients it contains? It appears to be the case that many habits and skills have their origin in early childhood. Sensitive time frames in human development are well-known with regard to language acquisition, but similar phenomena can be observed regarding the acceptance of foods.
Graduation Silvija Abakuks
16 September 2021
Congratulation to Silvija Abakuks for her successful oral examination of her PhD thesis. She attained the title "Dr. rer. nat." with studies for the characterization of bitter and pungent tastants in native olive oil extra and investigations on the formation of oral lipid films on its consumption.
Winner of the Friedrich-Meuser-Forschungspreis 2021
Dr. Karin Sebald und Dr. Johannes Schäfer are awarded the renowned prize for their excellent dissertations within the Industrial Collective Research (IGF)
We congratulate our former colleague Dr. Karin Sebald and her research partner Dr. Johannes Schäfer for being awarded the Friedrich-Meuser-Forschungspreis 2021!
The yearly Friedrich‐Meuser‐Forschungspreis of the Forschungskreis der Ernährungsindustrie (FEI) honors the best dissertations within its projects of the Industrial Collective Research. For the first time, the prize is awarded twice this year: To Dr. Johannes Schäfer and Dr. Karin Sebald for their exceptional scientific achievements within their dissertations.
Both theses were based on a joint FEI project (AiF 18124 N) and both excelled beyond the other submitted proposals with scientific brilliance and their high portential for application and transfer. With this award, the jury emphasizes the added value of interdisciplinary projects in the area of food technology and food chemistry - an objective the FEI is committed to promote specifically.
Dr. Karin Sebald and Dr. Johannes Schäfer will present their works in a combined presentation at the virtual award ceremony on 9 September, 2021, at 11 a.m.: "Produktionsprozesse optimieren und Lebensmittelressourcen schonen dank IGF: Sauermolkefreies Herstellen von nicht-bitteren Frischkäse-Produkten aus konzentrierter Milch" will be the topic of the web presentation in German language. Dr. Götz Kröner, chairman of FEI, will give the laudatory speech. Please be welcome to participate free of charge, application is open at the FEI website.
Food technologist Johannes Schäfer finished his PhD thesis in 2019 and was mentored by Prof. Dr. Dr. Jörg Hinrichs, Director of the Department of Soft Matter Science and Dairy Technology and Director of Dairy for Research and Training at the University of Hohenheim. Food chemist Karin Sebald defended her PhD thesis successfully in 2020 at the Chair of Food Chemistry and Molecular Sensory Science and was mentored by Prof. Dr. Thomas Hofmann, now President of the Technical University of Munich.
The Friedrich-Meuser-Forschungspreis was awarded first in 2019 and was named after Prof. Dr. Dr. Friedrich Meuser. The long-time former chairman of the FEI Wissenschaftlicher Beirat contributed significantly to promoting the Industrial Collective Research (IGF) and supported young scientific talents in particular.
Graduation Alin Krauß
16 July 2021
Congratulation to Alin Krauß for her successful oral examination of her PhD thesis. Alin Krauß graduated on human sensory studies on the perception of key food aroma compounds and their recombination, and earned the title "Dr. rer. nat.".
Graduation Annika Schulz
18 June 2021
We congratulate Annika Schulz for the passed oral examination on her PhD thesis. She obtained the academic title "Dr. rer. nat." for her mass spectrometric studies on the influence of carious activity on the metabolome of human saliva and pellicle.
Graduation Peter Gläser
16 June 2021
We congratulate our former colleague Peter Glaeser for the passed oral examination on his PhD thesis. He obtained the academic title "Dr. rer. nat." for his research on the molecular-sensory characterization of bitter tastants in pea protein isolates (Pisum sativum L.).
Graduation of Laura Brehm
January 29, 2021
We congratulate our former colleague Laura Brehm for the passed oral examination on her PhD thesis. She obtained the academic title "Dr. rer. nat." for her research on novel thiamine-derived taste enhancers in process flavors and model reaction systems.
3rd winner of the TUM IdeAward 2020
Congratulations to our colleague Christian von Heynitz and the team SIDERION for winning one of the TUM IdeAwards 2020!
The Technical University of Munich (TUM) and its Affiliated Institute UnternehmerTUM, Europe's biggest Center for Innovation and Business Creation, promote start-ups from science in an eco-system unique in Europe. A central element in this facilitation and support structure is the TUM IdeAward, which has been presented to the best start-up ideas at the university since 2012. TUM and UnternehmerTUM award the prize jointly with the Zeidler Research Foundation, which provides the cash prize amounting to a total of 37,500 euros.
At yesterday's online event, which was followed by more than 800 viewers in the livestream, ten teams presented their founding ideas - three of them received awards.
Solid-liquid reactions play a key role in all process industries, especially in the pharma and water treatment sector. Thereby, (bio) chemical or physical interactions between a liquid and a particulate solid phase take place by means of material transport. However, established procedures harbor procedural weaknesses limiting the transport rate and thus the techno-economic efficiency: process time, footprint, use of resources and waste generation are currently far too high. This is due to the limited usability of small solid particles, which, however, are desirable due to the higher interaction surfaces. SIDERION solves this problem with a highly efficient rotating bed reactor. The innovative essence is the use of a planetary gear to generate periodic centrifugal forces, which keep the particles in an oscillating motion and prevent clogging of the particle bed while maximizing the transport rate. Therefor the reactor chamber rotates around its own axis while moving on a circular path; like the earth does around the sun.
[Text in German] Mit mikrobiellen Brennstoffzellen energieautark Wasser reinigen
Wasser- und Energieeffizienz im Brauprozess
Sowohl theoretische als auch technische Lösungen können die Energie- und Ressourceneffizienz einzelner Prozessschritte oder komplexer Prozessketten im Brauprozess maximieren und Alternativen zu etablierten Verfahren bei gleichzeitiger Minimierung der Umweltbelastung bieten. Die Arbeitsgruppe „Wassertechnologie" (AGW) unter der Leitung von Dr. Karl Glas an der Technischen Universität München (TUM) beschäftigt sich mit der Schnittstelle von Wasser, Energie und Umwelt und ist dabei auf die Bedürfnisse der Getränke- und Lebensmittelindustrie spezialisiert. Die Forschenden möchten kleinen und mittleren Brauereien ermöglichen, ihr Abwasser mit mikrobiellen Brennstoffzellen energieautark zu reinigen. Die deutschlandweit erste Pilotanlage in der Brauerei- und Getränkeindustrie ging im Herbst 2019 in Betrieb.
Article in "Faszination Forschung" 24/20
On the road to brewing self-sufficiency
Dr. Karl Glas and his working group are experts in water management in breweries and food producing companies. From designing the chemical and biological properties of water to solving complex purity issues, they are searching for the optimization potential inherent to these companies and their processing operations. Currently, their aim is to help small and medium-sized breweries to clean their wastewater self-sufficiently with the aid of microbial fuel cells. The fall of 2019 saw the first pilot system in the brewery and beverage industry in the whole of Germany go into operation at a major German brewery.
Contribution to "TUM Forum Sustainability: Wissenschaft, Vernunft, Nachhaltigkeit – Denkanstöße für die Zeit nach Corona" (in German only)
Der Lebensmittelsektor - Aufbruch in ein neues Jahrzehnt
Die aktuelle COVID-19-Pandemie hat eindrucksvoll vor Augen geführt, wie wichtig die Lebensmittelversorgung für das Gemeinwohl ist. Hemmungslose Hamsterkäufe machen deutlich, wie Krisensituationen unsere gerade in den Industrieländern als selbstverständlich empfundenen Grundbedürfnisse wieder in den Mittelpunkt rücken.
New method for quality control of chanterelle mushrooms
Chanterelle mushrooms as a taste enhancer
June 30, 2020
Chanterelles give savoury dishes a rich body and a unique complex flavor. Experts refer to this as the kokumi effect. A research team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology recently developed the first method to clearly quantify chanterelle-specific key substances that contribute to this effect. This method can also be used for quality control.
Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom’s delicate fruity aroma, which is reminiscent of apricots, and its aromatic and slightly bitter taste profile. Not only do chanterelles have a unique flavor profile, they also function as taste enhancers, lending dishes a well-rounded mouthfeel and a lingering, rich flavor.
Article in "Faszination Forschung" 24/20
The kaleidoscope of good taste
Some foods contain several dozen chemical substances which determine their taste. Separating them from each other and identifying them is a Sisyphean task to which the team working with food chemist Prof. Corinna Dawid has dedicated itself. The researchers work with a mixture of measuring equipment and human tongues.
Der Eintrag von Mikroplastik in Lebensmittel und die Aquatische Umwelt und seine Folgen – aktuelle Fragen und Antworten
Das Thema Mikroplastik erfährt große Aufmerksamkeit in der Bevölkerung, die nach Aufklärung zu den damit in Zusammenhang stehenden potenziellen Gefahren verlangt. Bedingt durch die komplexen und uneinheitlichen analytischen Nachweis- und Quantifizierungsverfahren fehlen jedoch bislang vergleichbare Daten zur Menge von Mikroplastik in der Umwelt oder in Lebensmitteln. Gleichzeitig ist eine fundierte Risikobewertung, aufgrund teils widersprüchlicher Ergebnisse, aktuell sehr schwierig. Beides steht im Fokus von „MiPAq“, einem Forschungsprojekt mit Industriebeteiligung an der Technischen Universität München.
Graduation of Mathias Salger
May 28, 2020
We congratulate Mathias Salger for the passed oral examination on his PhD thesis. He obtained the academic title "Dr. rer. nat." for his results on taste-modulating peptides in over-fermented cocoa beans.
Welcome to our team!
May 1, 2020
We'd like to give a kind welcome to our most recent team member, Magdalena Holzer. She finished her studies in food chemistry as Master of Science at the Technical University of Munich, her master thesis showed a new possibility to quantitate phytohormones in model plants by means of LC-MS/MS. Magdalena Holzer is going to work on her PhD thesis at our chair. We are looking forward to having her in our research group and wish her a lot of success for all her experiments.
Graduation of Karin Sebald
March 6, 2020
We congratulate Karin Sebald for the passed oral examination on her PhD thesis. She obtained the academic title "Dr. rer. nat." for her works on new strategies for the characterization of the sensory relevant peptidome of fermented food.
Graduation of Richard Hammerl
February 21, 2020
We congratulate Richard Hammerl for the passed oral examination on his PhD thesis. He obtained the academic title "Dr. rer. nat." for his works on differential off-line LC-NMR coupling for the molecular mapping of nutrient-induced metabolome changes in Saccharomyces cerevisiae and Penicillium roqueforti. We especially congratulate on the honors of summa cum laude.