Neues

03.08.2018

ERC Starting Grants for projects in Biochemistry and Neuroscience: European success for "MaxPlanck@TUM"

Three researchers from the "MaxPlanck@TUM" program will receive funding from the European Research Council (ERC), among the Julijana Gjorgjieva, Professor for Computational Neuroscience at the TUM School of Life Sciences...[more]


01.08.2018

Digital, international, interdisciplinary: Agricultural sciences at TU Munich on the rise

The Technical University of Munich (TUM) is setting new trends in agricultural sciences: Under the leitmotif of digitalization, the "World Agricultural Systems Center – Hans Eisenmann-Forum" will capitalize on the opportunities...[more]


30.07.2018

How food ingredients affect our taste perception - Pungent tasting substance in ginger reduces bad breath

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...[more]


26.07.2018

Breakthrough in industrial CO2 usage: Greenhouse gas as a raw material for an important feed additive

Professor Arne Skerra of the Technical University of Munich (TUM) has succeeded for the first time in using gaseous CO2 as a basic material for the production of a chemical mass product in a biotechnical reaction. The product is...[more]


24.07.2018

Research for a healthy nutrition: Else Kröner-Fresenius Foundation supports TUM with another five million euros

Once again, the Else Kröner-Fresenius Foundation is funding nutritional medicine research at the Technical University of Munich (TUM) with five million euros. The well-established Else Kröner-Fresenius Center of the TUM is to...[more]


20.07.2018

Analysis on the effect of genetic factors on nutrition: The genes are not to blame

Individualized dietary recommendations based on genetic information are currently a popular trend. A team at the Technical University of Munich (TUM) has systematically analyzed scientific articles and reached the following...[more]


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