• 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.

more...

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.

more...

Publications

Christian Schmid, Sapna Sharma, Timo D. Stark, Daniela Günzkofer, Thomas F. Hofmann, Detlef Ulrich, Frank Dunemann, Thomas Nothnagel, and Corinna Dawid. Influence of the Abiotic Stress Conditions, Waterlogging and Drought, on the Bitter Sensometabolome as Well as Agronomical Traits of Six Genotypes of Daucus carota. Foods 2021, 10(7), 1607. doi.org/10.3390/foods10071607

Teresa Kellerer, Karin Kleigrewe, Beate Brandl, Thomas Hofmann, Hans Hauner and Thomas Skurk. Fatty Acid Esters of Hydroxy Fatty Acids (FAHFAs) Are Associated With Diet, BMI, and Age. frontiers in Nutrition 2021, 8:691401. doi.org/10.3389/fnut.2021.691401

Verena Christina Tabea Peters, Andreas Dunkel, Oliver Frank, Brian McCormack, Eric Dowd, John Didzbalis, Corinna Dawid, Thomas Hofmann. A high throughput toolbox for comprehensive flavor compound mapping in mint. Food Chemistry 2021, 130522. doi.org/10.1016/j.foodchem.2021.130522

more...