• 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 President of the Technical University of Munich since 2019. Provisional head of the chair is Prof. Dr. Corinna Dawid, who is also co-director of the Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS).

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

Christian Schmid, Verena Mittermeier-Kleßinger, Verena Christina Tabea Peters, Florian Berger, Marlene Kramler, Heidi Heuberger, Rudolf Rinder, Thomas Hofmann, Caroline Gutjahr, and Corinna Dawid. Quantitative Mapping of Flavor and Pharmacologically Active Compounds in European Licorice Roots (Glycyrrhiza glabra L.) in Response to Growth Conditions and Arbuscular Mycorrhiza Symbiosis. Journal of Agricultural and Food Chemistry 2021. 69, 44, 13173–13189. doi.org/10.1021/acs.jafc.1c05576.

Marcel W Debong, Katharina N'Diaye, Diana Owsienko, Daniela Schöberl, Tayyaba Ammar, Roman Lang, Andrea Buettner, Thomas Hofmann, Helene M Loos. Dietary Linalool is Transferred into the Milk of Nursing Mothers. Molecular Nutrition and Food Research 2021, Oct 18:e2100507. doi.org/10.1002/mnfr.202100507.

Hoai Thi Thu Tran, Michael Gigl, Nguyen Phan Khoi Le, Corinna Dawid and Evelyn Lamy. In Vitro Effect of Taraxacum officinale Leaf Aqueous Extract on the Interaction between ACE2 Cell Surface Receptor and SARS-CoV-2 Spike Protein D614 and Four Mutants. Pharmaceuticals 2021, 14(10), 1055; doi.org/10.3390/ph14101055.

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