Press releases 2019
Leibniz-Institute for Food Systems Biology at the Technical University of Munich has a new director
Veronika Somoza succeeds Thomas F. Hofmann
Freising, October 24, 2019
Prof. Dr. Veronika Somoza will take on her new post as Director of the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) as of November 1, 2019. She succeeds Prof. Thomas F. Hofmann, who is leaving the Leibniz-Institute, located in Freising, for his new position as President of the Technical University of Munich (TUM). The position as Director also entails the Professorship for Nutritional Systems Biology at the TUM School of Life Sciences Weihenstephan's Department of Nutrition and Food Sciences.
Better food quality control‒
Food profilers develop new methodological approach for food analysis
Freising, July 30, 2019
Scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future.
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
Bitter rapeseed
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.