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Better food quality control‒
Food profilers develop new methodological approach for food analysis
Freising, July 30, 2019
Pharmaconutrition‒Modern drug design for functional studies
Freising, July 1, 2019
Antonella Di Pizio and Maik Behrens of the Leibniz-Institute for Food Systems Biology at the Technical University of Munich, together with their cooperation partners, have developed highly effective activators for the bitter receptor TAS2R14 in a German-Israeli research project. The new substances are used to investigate the as yet unknown physiological functions of the receptor, for example, in the human immune system.
The team of scientists published their results in the journal Cellular and Molecular Life Sciences (Di Pizio et al., 2019; DOI: 10.1007/s00018-019-03194-2).
New findings on the effect of Epsom salt‒Epsom salt receptor identified
Freising, April 8, 2019
A team of scientists headed by Maik Behrens from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich has identified the receptor responsible for the bitter taste of various salts. These include medically used Epsom salt. The discovery helps to elucidate the physiological mechanisms by which Epsom salt affects the heart or gut.
How rapeseed could be used as a protein source for human nutrition
Freising, January 31, 2019
Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is pivotal for the bitter taste. This is a first step towards developing rapeseed for the human protein supply.
Store craft beer in a cool place and consume it as fresh as possible
Freising, January 14, 2019
A new study by the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) shows that craft beer should be kept cool and consumed as fresh as possible. After three months, cold stored beer already loses more than one third of an important hop odorant which characterizes the typical aroma of many craft beers. Storage at room temperature causes the concentration of this substance to decrease even more significantly.
Martin Steinhaus and Klaas Reglitz from the Leibniz LSB@TUM recently published their findings in the journal BrewingScience, doi.org/10.23763/BRSC18-13STEINHAUS.
Making cheese & co. taste better – The hunt for flavor-giving fragments
Freising, November 6, 2018
Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach. It allows for the faster identification of flavor-giving protein fragments in foods such as cheese or yogurt, thus optimizing production processes.
Thomas Hofmann elected as TUM’s new President
Freising October 17, 2018
The Board of Trustees of the Technical University of Munich (TUM) has elected Prof. Thomas Hofmann (50) as the new President of TUM. The experienced university manager has held the position of Senior Vice President Research and Innovation at TUM since 2009. He made a significant contribution to TUM’s success in the Excellence Initiative, especially in developing the internationally acclaimed “TUM Faculty Tenure Track” recruitment and career system. Under his guidance, TUM also became Germany’s top university for the establishment of start-ups. The holder of the Chair of Food Chemistry and Molecular Sensory Science has received multiple awards for his research and teaching. On October 1, 2019, Hofmann will take over from Prof. Wolfgang A. Herrmann, whose far-reaching reforms in his 23-year tenure saw TUM rise to international top level.
Pungent tasting substance in ginger reduces bad breath – How food ingredients affect our taste perception
Freising July 30, 2018
The pungent compound 6-gingerol, a constituent of ginger, stimulates an enzyme contained in saliva ¬– an enzyme which breaks down foul-smelling substances. It thus ensures fresh breath and a better aftertaste. Citric acid, on the other hand, increases the sodium ion content of saliva, making salty foods taste less salty. To find out more about food components, a team from the Technical University of Munich (TUM) and the Leibniz- Institute for Food Systems Biology investigated the effects of food components on the molecules dissolved in saliva.
Flavoring substances stimulate immune defenses – More than just a good flavor
Freising June 18, 2018
Not only do citric acid and spicy 6-gingerol from ginger add special flavors to food and beverages; both substances also stimulate the molecular defenses in human saliva. That is the result of a human clinical trial by a team from the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology.
Leibniz-Institute at Technical University of Munich celebrates 100th anniversary – Research for healthy and delicious nutrition
Freising June 15, 2018
It all began humbly in 1918 with the immediate goal of practically investigating how to improve nutrition in times of war-related food shortages. Today it is a major player in research on food and nutrition. The State of Bavaria has paved the way for this journey to the future: The Leibniz-Institute for Food Systems Biology at the Technical University of Munich is celebrating its 100th anniversary with a festive scientific symposium including high-ranking representatives from science, politics and the community.