Leibniz-LSB@TUM-News 2025
December
Happy Holiday Season and a Happy New Year!
The Leibniz-LSB@TUM wishes you and your families a peaceful and relaxing holiday season and a happy and, above all, healthy start to the year 2026!
Congratulations!
We are pleased to congratulate our PhD student Florian Boessl on winning the GIRACT European PhD in Flavor Research Award – First Year PhD Bursary!
Florian works in the research group Molecular Modeling of Prof. Dr. Antonella Di Pizio and is one of six outstanding winners recognized for their excellent research in the field of flavor. His project title is: Unlocking the Molecular Basis of Olfaction Integrating Computational Biophysics and Artificial Intelligence.
We are proud to have him as part of our team at the Leibniz-LSB@TUM and look forward to his future contributions to research!
A big thank you also to the judges Andrea Cattaruzza and Andy Taylor, as well as to the sponsors Ajinomoto Co., Inc., Asahi Group Holdings, Givaudan, Kerry Foodservice, Lallemand, Lesaffre, and PepsiCo for supporting this wonderful program.
Test Your Knowledge of Chocolate!
Brand new and now available on T-Online: Test your knowledge of chocolate! – the new Leibniz knowledge quiz for those with a sweet tooth https://www.t-online.de/leben/quiz/id_101022342/schokoladen-quiz-in-der-vorweihnachtszeit-testen-sie-ihr-wissen.html.
A big thank you goes to the Leibniz Association and PD Dr. Martin Steinhaus, head of the Aroma Chemistry working group, for the informative and extremely entertaining quiz.
Leibniz-LSB@TUM Doctoral Student Speaks in International Webinar Series “GPCR Zoominare 2025”
The renowned webinar series “GPCR Zoominare” (https://www.gpcrforum.org/events/gpcr-zoominars) offers young scientists (early career investigators, ECIs) from all areas of GPCR research an international platform to present their latest research findings to a global audience of experts.
Silvia Schäfer, a doctoral student in the “Taste & Odor Systems Reception” working group led by PD Dr. Maik Behrens at Leibniz-LSB@TUM, will give a presentation on December 4, 2025, from 4:00 p.m. to 5:00 p.m. CET. The title of the lecture is: “Why some peptides taste bitter: A GPCR-centered journey through taste biology.”
One of the organizers of the webinar series is Dr. Alessandro Nicoli, who works in the Molecular Modeling working group led by Prof. Dr. Antonella Di Pizio at Leibniz-LSB@TUM.
Those interested can follow the Zoominars on Twitter/X and LinkedIn or join the GPCR Forum mailing list to stay informed about upcoming events.
November
New Human Study Shows: Plant-Based Protein Hydrolysates Influence Satiety in Different Ways
Freising, November 18, 2025 – Protein hydrolysates are produced by breaking down proteins into short protein fragments (peptides) and amino acids. They are playing an increasingly important role in the production of plant-based foods. In a new human study, researchers from the Leibniz Institute for Food Systems Biology at the Technical University of Munich and ZIEL – Institute for Food & Health of the Technical University of Munich have shown that different hydrolysates from pea protein influence satiety in different ways. The study provides a scientific basis for the development of new foods that support nutritional strategies for weight regulation.
Publication: Gradl, K., Sterneder, S., Kahlenberg, K., Brandl, B., Skurk, T., and Somoza, V. (2025). Randomized Controlled Trial: Effects of a Bitter-Tasting Pea Protein Hydrolysate Intervention With Low Degree of Hydrolyzation on Energy Intake in Moderately Overweight Male Subjects. Mol Nutr Food Res, e70195. 10.1002/mnfr.70195. https://doi.org/10.1002/mnfr.70195
Funding: IGF project 21916 N of the Research Association of the Food Industry (FEI) was funded by the Federal Ministry for Economic Affairs and Climate Protection (BMWK) as part of the program for the promotion of industrial joint research (IGF) based on a resolution of the German Bundestag.
We are Among the Top 10 on tagesschau.de | Take a Look!
An interesting article by Joanna Thurow on tagesschau.de:
“A boost for the immune system? Ginger shots are this effective”
https://www.tagesschau.de/wissen/gesundheit/ingwershots-100.html
The article made it into the TOP 10 at tagesschau.de today!
It cites a study by Dr. Gaby Andersen, who works as a senior scientist in the research group of Prof. Dr. Veronika Somoza.
For the study and the press release at the time:
- https://onlinelibrary.wiley.com/doi/epdf/10.1002/mnfr.202200434
- https://www.leibniz-lsb.de/en/press-public-relations/translate-to-englisch-pressemitteilungen/pm-20230214-press-release-ginger-immune-system
Thanks to Dr. Gaby Andersen for the excellent interview!
October
Exchange on Aroma Chemistry in China
PD Dr. Martin Steinhaus, head of the Aroma Chemistry research group at Leibniz-LSB@TUM, was invited to several scientific events in China at the end of October 2025. From October 25 to 27, he participated in the 19th Yangling International Agri-Science Forum in Yangling (Shaanxi, China), where he gave a presentation on “Molecular Decoding of Wine Aroma.”
On October 31, PD Dr. Steinhaus also gave a lecture entitled “Recent Advances in Aroma Analysis” as part of a seminar at Anhui Agricultural University in Hefei.
Accompanied by Dr. Wang Xingjie (Northwest A&F University) and Dr. Zhai Xiaoting (Anhui Agricultural University), he also visited the headquarters of Anhui Guorun Tea Industrial Co., Ltd. There, he had an intensive exchange with the technical team about the aroma chemistry of Keemun black tea (Runsi Qihong). Runsi Qihong is an iconic product and a core brand of the company.
Science meets the stage: The second Freising Science Slam!
On October 30, 2025, it was that time again: The Freising Science Slam thrilled its audience!
We are delighted to have been the main organizers of this evening together with the Weihenstephan-Triesdorf University of Applied Sciences, the TUM School of Life Sciences, the Bayerische Landesanstalt für Landwirtschaft (LfL), and Curiocity. As last year, the slam took place at the Lindenkeller Freising, and once again the atmosphere was simply fantastic!
The four fantastic slam speakers (Dr. Klaas Reglitz, Isabel Keidel, Lisa Ziegltrum, and Lucia Huber-Holmer) brought their research topics to the stage with a great deal of humor, passion, and creativity. They were understandable, entertaining, and simply captivating. Special thanks go to Dr. Klaas Reglitz, who represented our institute brilliantly with his contribution “Prost ohne Promille – Nachhaltig zum alkoholfreien Biergenuss” (Cheers without alcohol – Sustainable enjoyment of non-alcoholic beer)!
A big thank you also goes to Stadt.Freising for their excellent support and cooperation!
The atmosphere in the Lindenkeller was simply fantastic! It was a wonderful, inspiring evening in Freising that left us wanting more. You can find a follow-up report here: https://www.ls.tum.de/ls/presse/aktuelles/nachricht-detail/article/wissenschaft-unterhaltsam-praesentiert-das-war-der-freisinger-science-slam-2025/
What does the future taste like?
A big thank you to the organizers of the Munich Science Days 2025 for the excellent organization and the great atmosphere at the FORUM Schwanthalerhöhe!
On the first day of the event alone, around 2,300 schoolchildren were in attendance – a great sign of the growing interest in science and research. On Sunday, the third day of the event, there were even around 5,000 visitors!
The Leibniz-LSB@TUM was represented on all three days of the event with the stand “What does the future taste like?” on the upper floor, providing exciting insights into food research:
- Why plant-based foods pose taste barriers
- How much gluten is in old and new wheat varieties
- Why certain protein fragments (peptides) taste bitter
- What role our taste receptors play in this
- And how the maturation of cheese can be accelerated
A big thank you to all visitors for their great interest and the many exciting discussions!
Further information about the event: forscha.de/fo
Leibniz-LSB@TUM scientist at the STS forum in Kyoto 2025
From October 5 to 7, the Science and Technology in Society (STS) forum took place in Kyoto, Japan—one of the world's most important platforms for dialogue between science, politics, business, and society. This year, around 1,400 experts from over 80 countries and regions came together to address key issues for the future, such as AI and its global impact, sustainability and climate, health, and innovation.
This year, the STS Forum once again offered a special “Young Leaders Program” for early-career researchers. Four outstanding researchers from the Leibniz Association were represented there, including Dr. Melanie Köhler, head of the “Mechanoreceptors” junior research group at Leibniz-LSB@TUM.
All participants had the opportunity to exchange ideas with Nobel Prize winners and leading representatives from business and politics. Their participation helped to build international bridges and bring their research into the global discourse. Further information is available at https://www.stsforum.org/.
September
Job Matching Day at the Dr. Erwin Elhardt Chemistry School in Munich
On September 24, 2025, the Leibniz-LSB@TUM took part in the Job Matching Day at the Dr. Erwin Elhardt Chemistry School in Munich.
“We really enjoyed talking to the students about our research topics and their career plans,” reports Dr. Gisela Olias, Knowledge Transfer, Press and Public Relations Officer. Together with her colleague Silke Volkhardt-Rouse, she manned the institute's information booth.
The event offered around 135 students studying BTA, CTA, and chemical engineering the opportunity to learn about the diverse career prospects in their field and to establish contacts with companies and scientific institutions.
Don't forget!
Ticket sales for the next Freising Science Slam start on September 30, 2025
The Science Slam organized by Freising's research institutions is entering its next round: Following last year's great success, on Thursday, October 30, at 7 p.m. in Freising's Lindenkeller, it's once again time to “clear the stage for science with wit!”
Four leading institutions from the Weihenstephan campus promise an entertaining evening. The Science Slam combines scientific precision with creative presentation. The audience will learn firsthand about the exciting projects being researched at the Freising science location. The presentations are entertaining, humorous, and easy for everyone to understand. At the end of the evening, the audience will decide which researcher wins.
Leibniz-LSB@TUM will once again be represented by Dr. Klaas Reglitz. His research focuses on the natural flavor compounds contained in malt, hops, and beer. The title of his slam presentation is: “Cheers without alcohol – sustainable enjoyment of non-alcoholic beer.”
Many thanks to Dr. Klaas Reglitz for his tremendous commitment!
The event is supported by the city of Freising as a cooperation partner. The organizer is Curiocity gGmbH.
Start of the event: October 30, 2025, at 7:00 p.m. (doors open at 6:00 p.m.)
Location: in the lower house of the Lindenkeller, Veitsmüllerweg 2, 85354 Freising
Ticket sales starting September 30 via: https://curio-city.de/science-slam-freising/
Test your coffee knowledge!
Is espresso or filter coffee actually healthier? Does milk change the taste? And why does coffee sometimes taste so bitter?
In the new science quiz from t-online and the Leibniz Association, our team of experts from Leibniz-LSB@TUM will put your knowledge to the test: https://www.t-online.de/leben/quiz/id_100918640/lebensmittel-quiz-alles-rund-um-den-kaffee-beweisen-sie-ihr-wissen.html
Many thanks to our team of coffee taste experts for this entertaining quiz.
Dr. Roman Lang
Coline Bichlmaier
Prof. Dr. Antonella Di Pizio
PD Dr. Maik Behrens
![[Translate to Englisch:] Symbolbild](/fileadmin/_processed_/6/b/csm_20250922_Kaffee_Quiz_Snip_von_Website_940dce1ce2.png)
Wheat: Extreme Dwarfism Impairs Gluten Composition and Baking Quality
Freising, September 16, 2025 – Wheat is one of the world's most important staple foods, especially in the form of bread. A joint study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) and the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK) now shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf, dwarf, or tall wild type wheat, and therefore produces flour with poorer baking properties.
Publication: Geisslitz, S., Schierenbeck, M., Börner, A., and Scherf, K.A. (2025). Semi-Dwarfing Reduced Height Genes Hardly Influenced Gluten Protein Composition While Extreme Dwarfing Genes Decreased Glutenins in Wheat. Food Sci Nutr 13, e70649. 10.1002/fsn3.70649. https://doi.org/10.1002/fsn3.70649
Funding: This study was supported by the Alexander von Humboldt Foundation (Dr. Matías Schierenbeck) and by core funding from the Leibniz Institute of Plant Genetics and Crop Plant Research. Open access funding was enabled and organized by Project DEAL.
Congratulations on your 30th anniversary!
For three decades, the Leibniz Association has brought together 96 research institutions—interdisciplinary, excellent, and indispensable to the German research landscape.
We at Leibniz-LSB@TUM are proud to be part of this strong community.
Here's to the next 30 years of joint cutting-edge research!
#30JahreLeibniz
August
Science Camp
Nature, nutrition, and technology
The vacation program is made possible by the Technical University of Munich (TUM) and the Weihenstephan-Triesdorf University of Applied Sciences (HSWT) and is run by Curiocity. It is aimed at TUM and HSWT employees whose children are in elementary school (grades 1–6) and offers them a week of exciting workshops and the opportunity to get to know individual departments.
https://curio-city.de/event/2025/science-camp-sommer/
On August 7, 2025, Leibniz-LSB@TUM provided insight into the exciting field of taste and smell research with an interactive lecture on the topic: “All the senses eat with us,” speaker: Dr. Gisela Olias.
The lecture took place in the MINT Garage.
July
Nutrition Experience Days at ZAMANAND in Munich
Thank you very much for the great organization of the Nutrition Experience Days! On Sunday, July 27, 2025, a children's university took place in the lecture hall. It was great that we were not only able to participate with two lectures, but also to provide insights into our research at our small information stand.
It was an all-around successful event – thank you to everyone who made it possible!
Allergy-Triggering Proteins in Barley Measured Precisely for the First Time— New Basis for More Tolerable Foods
Researchers develop new measurement method and analyze over 180 barley accessions from around the world
Freising, July 29, 2025 – Amylase/trypsin-inhibitors (ATIs) are proteins that can trigger immune reactions in the human body. They are best known from wheat, where they are considered a possible trigger of non-celiac wheat sensitivity. An international research team led by Katharina Scherf from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has now succeeded for the first time in precisely measuring these proteins in barley. The results could open up new avenues for the development of more tolerable foods.
Publication: Joestl, S., Alomari, D.Z., Alqudah, A.M., Börner, A., Geisslitz, S., and Scherf, K.A. (2025). Quantitation of amylase/trypsin-inhibitors in barley using targeted LC-MS/MS. Food Res Int, 116910. 10.1016/j.foodres.2025.116910. https://doi.org/10.1016/j.foodres.2025.116910
Funding: Co-funded by the European Union (ERC, GLUTENOMICS, 101040437). However, the views and opinions expressed are those of the authors and do not necessarily reflect those of the European Union or the European Research Council Executive Agency. Neither the European Union nor the funding authority can be held responsible for this.
Leibniz Interview—Why Does Trash Smell?
Smells can enchant us—or fill us with disgust. Why does trash smell so awful?
Why do some things smell, what mechanisms are behind this, and can we actually get used to unpleasant smells? PD Dr. Dietmar Krautwurst (Taste & Odor Systems Reception research group) in an interview with journalist Ursula Weidenfeld.
Link to the full interview in Leibniz Magazine (only available in German): www.leibniz-magazin.de/alle-artikel/magazindetail/newsdetails/warum-stinkt-muell-so-eklig
Leibniz-
Congratulations!
The Leibniz-LSB@TUM congratulates Dr. Rita dos Santos Natividade on successfully securing a postdoctoral fellowship as part of the European funding program “Marie Skłodowska-Curie Actions.” She works as a postdoc in Melanie Köhler's junior research group “Mechanoreceptors.”
The title of her project is: Tackling the Astringency Enigma in Mouthfeel via Mechanosensation: a Biophysical Approach.
More information: https://cordis.europa.eu/project/id/101204137
Leibniz-LSB@TUM represented at the 74th Nobel Laureate Conference in Lindau
This year's Nobel Laureate Conference was all about chemistry: From June 29 to July 4, 2025, more than 30 Nobel Prize winners met with around 600 outstanding young scientists from all over the world. Two young researchers from Leibniz-LSB@TUM were also in attendance: Dr. Alessandro Nicoli (Molecular Modeling Group, Prof. Antonella Di Pizio) and Dr. Phil Richter (Metabolic Function & Biosignals Group, Prof. Veronika Somoza).
Both were enthusiastic: “The event was inspiring in every way and offered many enriching impressions and encounters. We are very grateful for this great opportunity.”
June
June 28, 2025: Long Night of Science in Berlin−We're in!
The Long Night of Science in Berlin will celebrate its 25th anniversary on June 28, 2025 – and the Leibniz Research Network “Green Nutrition – Healthy Society” will be there with an exciting program. The network develops scientific solutions for a sustainable future in order to master the upcoming challenges of global food systems. The four partner institutes Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam, German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE), Leibniz Institute for Vegetable and Ornamental Crops (IGZ) Großbeeren, and Leibniz-LSB@TUM will bring sustainable nutrition to life with all the senses on this evening. Among other things, the following questions will be addressed: What does sunburn look like on fruit and how can it be prevented? Why is cabbage valuable for a healthy diet? How does sustainable cheese ripening work? What do edible insects smell like?
The Research Network will also be offering interesting live demonstrations during the “late-night program” between 10:00 p.m. and midnight.
Further information can be found at: https://www.langenachtderwissenschaften.de/englisch
May
Welcome!—Prof. Dr. Corinna Dawid Is Our New Director
Prof. Dr. Corinna Dawid has been director of Leibniz-LSB@TUM since May 30, 2025. The internationally renowned expert in food chemistry and functional phytometabolomics teaches and conducts research at the Technical University of Munich (TUM), where she holds the Chair of Chemosensory Food Systems and is acting head of the Chair of Food Chemistry and Molecular Sensory Science. Her research focuses on the question of whether we can predict how foods taste and how crops react to environmental changes in terms of their bioactive ingredients—with the aim of ensuring and improving their quality and sensory properties for a healthy and sustainable diet. We at Leibniz-LSB@TUM are very much looking forward to working with her in the future!
Less Bitter, Just as Satiating—New Study on Pea Protein Hydrolysates Delivers Surprising Findings
Freising, May 27, 2025 – A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can induce just as strong satiety signals in stomach cells as their more bitter counterparts. The key factor is that new bitter-tasting protein fragments are formed in the gastric juice during digestion, which stimulate the release of gastric acid and the neurotransmitter serotonin – both signals contribute significantly to the feeling of satiety in the body. The study results open up new perspectives for the development of plant-based foods that combine health, pleasant taste, and sustainability in a useful way.
Publication: Gradl, K., Richter, P., and Somoza, V. (2025). Bitter peptides formed during in-vitro gastric digestion induce mechanisms of gastric acid secretion and release satiating serotonin via bitter taste receptors TAS2R4 and TAS2R43 in human parietal cells in culture. Food Chem 482, 144174. 10.1016/j.foodchem.2025.144174. https://doi.org/10.1016/j.foodchem.2025.144174
Funding: The IGF project 21916 N of the research association Forschungskreis der Ernährungsindustrie e.V. (FEI) was supported by the German Federal Ministry for Economic Affairs and Climate Action (BMWK) as part of the program for promoting Industrial Collective Research (IGF) based on a resolution of the German Parliament.
The Atomistic Modeling Seminar series continues!
Antonella Di Pizio leads the Molecular Modeling Group at the Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München and holds the Professorship for Chemoinformatics and Protein Modeling at Technische Universität München.
In her talk “Molecular Modeling of Chemosensory Systems”, she will give insights into the challenges of understanding chemosensory systems and several application fields for AI-based molecular modeling methods to uncover the molecular mechanisms of chemosensory perception.
When: Thursday, May 22, 2025, at 10:15 am
Where: MIBE Lecture Hall, Boltzmannstr. 11, Garching
Find more information and the speakers bio here: https://go.tum.de/365692
Book a Scientist – Speeddating mit der Wissenschaft (Speed dating with science): Secure your appointment now!
Experience science up close! On June 3, 2025, the Leibniz Association will once again offer its popular event format “Book a Scientist.” Here, interested parties have the unique opportunity to engage in a 25-minute personal online conversation with Leibniz scientists and ask them everything they have always wanted to know.
How does Book a Scientist work?
The format is based on the principle of speed dating: one-on-one conversations on pre-determined topics take place online. Participants can choose their desired topic area and talk directly to an expert. Appointments can be booked from May 5, 2025, via the Leibniz Association's event page: www.leibniz-gemeinschaft.de/ueber-uns/neues/veranstaltungen/book-a-scientist. Researchers from Leibniz-LSB@TUM will once again be offering exciting topics under the Health, Aging & Nutrition (Rubrik Gesundheit, Altern & Ernährung) heading:
Prof. Dr. Katharina Scherf: Cereal proteins – from gluten to celiac disease
Learn more about the properties of gluten and its role in food production, as well as its effects on people with celiac disease.
Prof. Dr. Antonella Di Pizio: AI in food research (language: English)
Let Prof. Di Pizio take you into the world of computer-assisted food research! Learn how artificial intelligence helps discover new flavors and aromas.
Dr. Roman Lang: Expert in coffee flavor
Whether filter coffee, espresso, or cold brew—Dr. Lang researches taste compounds in coffee and investigates what happens to them in the human body.
PD Dr. Maik Behrens: Do we all taste the same?
Why do people perceive taste differently? Dr. Behrens explains the exciting science behind individual taste preferences.
April
Congratulations!
We are pleased to announce that the paper published in Molecular Nutrition & Food Research is among the 10% most read articles in the journal in 2023*:
[6]‐Gingerol promotes CXCL8 secretion and ROS production in primary human neutrophils by targeting the TRPV1 channel
Gaby Andersen, Kristin Kahlenberg, Dietmar Krautwurst & Veronika Somoza
Funded by the Wiley DEAL agreement with the Leibniz Institute for Food Systems Biology at the Technical University of Munich.
This achievement is a testament to the recognition of this work within the scientific community. Congratulations to principal investigator Prof. Dr. Veronika Somoza and her team!
*Among the papers published in Molecular Nutrition & Food Research between January 1, 2023, and December 31, 2023, up to 12 months after publication.
Happy Easter!
Mushroom Study Expands Knowledge of Natural Bitter Compounds – New Highly Effective Bitter Compound Identified
A joint press release of the Leibniz Institute for Food Systems Biology at the Technical University of Munich and the Leibniz Institute of Plant Biochemistry
Freising, April 7, 2025 – The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the Leibniz Institute of Plant Biochemistry in Halle (Saale) have now isolated three new bitter compounds from the mushroom Amaropostia stiptica and investigated their effect on human bitter taste receptors. In doing so, they discovered one of the potentially most bitter substances known to date. The study results expand our knowledge of natural bitter compounds and their receptors, thus making an important contribution to food and health research.
Publication: Schmitz, L.M., Lang, T., Steuer, A., Koppelmann, L., Di Pizio, A., Arnold, N., and Behrens, M. (2025). Taste-Guided Isolation of Bitter Compounds from the Mushroom Amaropostia stiptica Activates a Subset of Human Bitter Taste Receptors. J. Agric. Food Chem. 73(8): 4850-4858. doi.org/10.1021/acs.jafc.4c12651
Funding: This work was financially supported by the Leibniz Research Alliance “Bioactive Compounds and Biotechnology”.
https://www.leibniz-gemeinschaft.de/en/research/leibniz-research-networks/bioactive-compounds
March
Dr. Melanie Köhler Participates in the European Talent Academy
Dr. Melanie Köhler, head of the junior research group Mechanoreceptors at the Leibniz-LSB@TUM, is taking part in the European Talent Academy (ETA). The ETA is a joint initiative of TUM and its partners Imperial College London (Imperial) and Politecnico di Milano (PoliMi). It supports young research talents in their targeted development, in building a network with colleagues from the partners, and in educating participants about European research policy and funding opportunities. The Academy program at TUM is organized by the TUM Brussels Office. Launched in 2021, the ETA will enter its fifth round in 2025.
This year's call offers young researchers from TUM, Imperial College London and PoliMi who are working in the fields of water and food for healthy, resilient societies the opportunity to network and collaborate across disciplines https://www.international.tum.de/en/global/european-talent-academy/. A first face-to-face meeting took place in London, UK, from March 19 to 21.
Congratulations on the successful publication!
We are pleased to announce that a scientific work published in Molecular Nutrition & Food Research by the Leibniz-LSB@TUM is among the ten most cited articles published in 2023*:
Activation Profile of TAS2R2, the 26th Human Bitter Taste Receptor
Tatjana Lang, Antonella Di Pizio, Davide Risso, Dennis Drayna, Maik Behrens
First published: 17 March 2023; doi.org/10.1002/mnfr.202200775
Funded via the Wiley-DEAL agreement with the Leibniz-LSB@TUM.
This achievement highlights the influence of the scientific work within the community. Congratulations to principal investigator PD Dr. Maik Behrens and his team!
*Citation data from Clarivate Analytics. Top cited articles published between January 1, 2023 and December 31, 2023.
![[Translate to Englisch:] Symbolbild](/fileadmin/_processed_/2/0/csm_20250321_Wiley_Auszeichnung_TL_AD_MB_eb71c6567e.png)
Congratulations on your successful application!
The 74th Nobel Laureate Meeting will focus on chemistry. More than 30 Nobel Laureates will meet with about 600 young researchers from around the world from June 29 to July 4, 2025.
Among them are two young scientists from Leibniz-LSB@TUM, whom we warmly congratulate:
Our congratulations go to Alessandro Nicoli from the Molecular Modeling group led by Prof. Antonella Di Pizio and Phil Richter from the Metabolic Function & Biosignals group led by Prof. Veronika Somoza!
The formats of the diverse scientific program are based on the principle of dialogue and activating the exchange of knowledge, ideas and experiences between Nobel Prize winners and young scientists.
The costs for the meeting (including accommodation and meals) are covered by academic partners. In the case of Phil Richter, the Elitenetzwerk Bayern, where Phil Richter completed his master's degree, is covering the costs.
Further information about the meeting can be found at: https://www.mediatheque.lindau-nobel.org/meetings/2025
Kick-off event for “Leibniz in the Bavarian Parliament”
On May 20-22, 2025, a new dialogue format called “Leibniz in the Bavarian Parliament” is to bring together political decision-makers and researchers from the eight Bavarian Leibniz institutes and research museums.
The kick-off event for this took place on March 19, 2025. Communicators from the eight Leibniz institutions and the Leibniz headquarters in Berlin presented their institutes and drew attention to the actual event in May 2025 at the Bavarian Parliament.
More information about the new dialog format can be found at: https://www.leibniz-gemeinschaft.de/ueber-uns/neues/veranstaltungen/leibniz-veranstaltungsreihen/leibniz-bayern
Hört doch mal rein!
Tonspur Wissen - der Wissens-Podcast von Rheinischer Post und Leibniz-Gemeinschaft:
Warum trinken wir gerne Kaffee? (in German only)
Passionate coffee drinkers can't do without it. Whether black filter coffee, with milk, sugar or as cold brew. This episode of “Tonspur Wissen” is about coffee and flavor, but also about our listener question: “Is coffee healthy?” Ursula Weidenfeld talks to Coline Bichlmaier and Dr. Roman Lang. The two of them conduct research in the Food Biopolymer Chemistry research group at Leibniz-LSB@TUM.
Podcast: https://podfollow.com/tonspurwissen/episode/84798b2f5196eeec471bf3af287735d92de21c57/view
February
REINGEHÖRT: Gluten – Auf den Spuren der Weizenunverträglichkeit (#36) (in German only)
REINGEHÖRT is the short version of the querFELDein podcast episode on the topic of “Gluten - On the trail of wheat intolerance”. In a few minutes, you will get an overview of the topic and if you want to know more, you can also listen to the complete episode here: https://www.quer-feld-ein.blog/episodes/gluten-auf-den-spuren-der-weizenunvertraglichkeit-36
What do wheat allergy, celiac disease and non-celiac gluten sensitivity have in common? All these conditions are related to the body's reaction to gluten. In this podcast episode, you will learn how to distinguish between these intolerances, what happens in the body, and what options are available for improving the symptoms.
Our guest is Prof. Dr. Katharina Scherf (https://www.leibniz-lsb.de/en/institute/staff/profile-prof-dr-katharina-scherf), head of Section I & head of the Food Biopolymer Chemistry research group at the Leibniz-LSB@TUM. With her research, she contributes to improving food supply, food quality and food safety.
Analyzing Odorants Without Artifacts
Comparative Study Confirms Established Method as the Gold Standard
Freising, February 13, 2025 – When analyzing odorants in food or their raw materials, the formation of artifacts can significantly distort the results. In a new comparative study, two researchers from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich have shown that the injection method in gas chromatographic odorant analysis has a decisive influence on the formation of artifacts. On-column injection proved to be the gold standard, while solvent-free methods performed significantly worse.
Publication: Reinhardt, J. and Steinhaus, M. (2025). Injection artifacts in odorant analysis by gas chromatography. J Chromatogr A. 1741, 465624. 10.1016/j.chroma.2024.465624. https://doi.org/10.1016/j.chroma.2024.465624
Biennial Report 2022-2023 Now Online
We are very pleased to present the biennial report 2022-2023 of the Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) online. Our research and activities cover a broad spectrum, ranging from Food Chemistry & Biology to Chemosensors & Technology and Bioinformatics & Machine Learning. In recent years, we have made significant progress and outstanding scientific achievements in these fields. Some selected scientific work and successes from 2022 and 2023 are presented in the form of short reports.
Congratulations on the Poster Prize!
Dr. Sanjai Karanth, scientist in the junior research group of Dr. Melanie Köhler, has won 3rd place in the poster competition at the XXIV Linz Winter Workshop.
His research focuses on the identification of key sensory components and modulators that influence mouthfeel, using nanobiophysical methods such as atomic force microscopy (AFM).
The Linz Winter Workshop focuses on biological single-molecule research, nanoscience, nanomedicine, cell research and bio-nanotechnology and also includes atomic force and optical microscopy/spectroscopy techniques. This year, special sessions have been organized on nanomedicine and high-speed atomic force microscopy, among other things. The aim was to create a platform for exchange between industry and science.
Inaugural Lecture
The inaugural lecture of Prof. Dr. Katharina Scherf, head of the research group Food Biopolymer Chemistry at the Leibniz-LSB@TUM, took place on Tuesday, February 4, 2025, at 2 p.m. in lecture hall 1 (Dean's office building, Alte Akademie 8, 85354 Freising).
January
New Insights into the Perception of Coffee Taste
Genetic Predisposition Plays a Role
Freising, January 29, 2025 - Why does coffee taste more bitter to some people than it does to others? Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have now come closer to answering this question. They have identified a new group of bitter compounds in roasted Arabica coffee and have investigated how they influence its bitter taste. In addition, they demonstrated for the first time that individual genetic predisposition also plays a role in determining how bitter these roasting substances taste.
Publications:
1) Bichlmaier, C., Fröhlich, S.M., Brychcy, V., Grassl, A., Behrens, M., and Lang, R. (2024). Contribution of mozambioside roasting products to coffee's bitter taste. Food Chem 469, 142547. 10.1016/j.foodchem.2024.142547. https://doi.org/10.1016/j.foodchem.2024.142547
2) Czech, C., Lang, T., Graßl, A., Steuer, A., Di Pizio, A., Behrens, M., and Lang, R. (2024). Identification of mozambioside roasting products and their bitter taste receptor activation. Food Chem 446, 138884. 10.1016/j.foodchem.2024.138884. https://doi.org/10.1016/j.foodchem.2024.138884
Map of Institutions Using Research Information Systems (FIS) – We are on Board!
More and more research institutions and universities are deciding to implement and use a research information system (FIS) to improve their strategic information and reporting capabilities and their public image. Up-to-date and freely accessible information on the use of FIS is central to the professionalization and mutual networking in research information management and helps to observe digitization dynamics in research reporting and evaluation.
With this in mind, the Commission for Research Information in Germany (KFiD), in cooperation with the Research Information Systems working group of the German Initiative for Network Information (DINI-AG FIS), provides the research information system (FIS) map on this website – an overview of the institutional research information systems planned and used at German research institutions – as a permanent information and data resource.
Organizations with a FIS: https://kfid-online.de/fis_landkarte_visual/fis_landkarte_map.php?id=2
![[Translate to Englisch:] Symbolbild](/fileadmin/_processed_/d/0/csm_2025_FIS-Landkarte_f40dc81fe6.png)
Congratulations on the Research Award!
The Silesia-Clemens-Hanke Foundation has once again awarded research prizes this year to promote young talent in food chemistry. The award ceremony took place on January 24, 2025 at the Weihenstephan Science Center of the Technical University of Munich (TUM). Dr. Christine Andrea Stübner is one of the young talents to receive the award. She was honored with the Silesia-Clemens-Hanke Doctoral Prize 2025 for her dissertation on “Development of automated solvent-assisted flavor evaporation and its application in identifying key odorants in walnut kernels.” The prize is endowed with 4,000 euros.
PD Dr. Martin Steinhaus, doctoral supervisor and advisor on the thesis, as well as head of the Food Metabolome Chemistry research group at the Leibniz Institute for Food Systems Biology at TUM, is very pleased about the award for his former doctoral student: “This is a renewed confirmation and recognition of the work of our research group. Last year, the Food Chemistry Society already honored Christine Stübner's dissertation for its innovative character and its particular significance for the future and further development of the field of food chemistry.”
The Silesia-Clemens-Hanke Foundation has been awarding prizes since 2017 for outstanding food chemistry research work by TUM graduates with bachelor's, master's or doctoral degrees.
The prizes are endowed with 1,000 euros (best bachelor's thesis), 2,000 euros (best master's thesis) and up to 4,000 euros (best doctoral thesis).
The Leibniz Institute warmly congratulates all the award-winning young talents and wishes them a successful future!
Silesia-Clemens Hanke Foundation: www.silesia-clemens-hanke-stiftung.com
Using Alternative Protein Sources: Improving the Mouthfeel of Plant-Based Foods with Fava Beans
Freising, January 23, 2025 – Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich have for the first time investigated how protein structures derived from fava beans affect a cellular model of human oral tactile cells. These sensory cells respond to mechanical stimuli such as pressure and play a key role in the perception of texture and mouthfeel of food and beverages. The new findings could help improve our understanding and ultimately optimize the sensory acceptance of plant-based foods, promoting a more sustainable and healthier diet.
Publication: Karanth, S., Wiesenfarth, M., Benthin, J., and Koehler, M. (2024). Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy. Foods 13, 3411. 10.3390/foods13213411. www.mdpi.com/2304-8158/13/21/3411
Funding: This research was funded by the Leibniz Association as part of the Leibniz Program “Best Minds” (M.K., grant number J112/2021).
Congratulations!
The Leibniz-LSB@TUM congratulates Marina Wiesenfarth. She is a PhD student in the junior research group of Dr. Melanie Köhler!
We are very pleased that Marina Wiesenfarth is one of the winners of the prestigious Giract European PhD in Flavor Research Awards - First Year PhD Bursaries! The call for proposals, now in its 15th year, aims to promote taste research by doctoral students at European universities and research institutes. The six awardees each receive a scholarship of €3,000. They also have the opportunity to visit a sponsor company's laboratory in their second year of doctoral studies to gain valuable insights into industry research and development.
Marina's work makes a significant contribution to taste research. Her research on the multisensory perception of the creamy mouthfeel of dairy products, using biophysical, molecular and food biological approaches, demonstrates her commitment and passion for science.
A big thank you to GIRACT, the judges and sponsors for supporting young talent in taste research!
Congratulations also to all the other winners!
Best Wishes for a Happy New Year 2025!
The Leibniz-LSB@TUM wishes you and your families a happy and healthy start into the year 2025!
