Profile Dr. Melanie Köhler

As an experimental biophysicist, I am fascinated by the dynamic interplay of molecular machines that govern life at the nanoscale. My research centers on the nanobiophysics of the cell surface, with a particular focus on processes highly relevant to biomedical and sensory systems – from membrane transport, to virus-host interactions and mechanosensation. Using biological atomic force microscopy (AFM) as a core technique, integrated with complementary experimental and computational methods, I uncover the physical principles underlying membrane protein function, cellular recognition, and, more recently, flavor and texture perception. This integrative perspective opens new pathways for therapeutic and diagnostic innovation, as well as the rational design of new ingredients for food reformulation that promote health through nutrition and sensory perception.

My recently founded research group (July 2022) aims to decipher the molecular basis underlying oral texture perception. We study and characterize the oral receptor molecules involved in mouthfeel (e.g. mechanoreceptors), their interplay with taste receptors/ chemesthesis and certain food constituents, known to enhance mouthfeel of food products. High-throughput atomic force microscopy (AFM) is used as a central technique in combination with new biophysical methodologies, other advanced microscopy techniques, mechano- and cell biology, food chemistry and biology, bioinformatics, and human sensory analysis to discover how texture makes flavor.

The combined use of these techniques will offer innovative routes to study, evaluate and standardize mouthfeel in flavor perception, and to design related novel food structures to solve problems in health, dietary choice, and nutrition.

• Understanding the molecular basis of mouthfeel in foods’ flavor perception
• Structure-function analyses of the key players involved in mouthfeel
• Implementing experimental biophysical approaches in food systems biology
• Discovery of mechanoreceptors involved in food-related human processes beyond oral texture perception

ORCID