German Cabinet names Technical University of Munich’s Prof. Dr. Dr. h.c. Vera Bitsch as one of the scientific members of the Commission for the Future of Agriculture

Prof. Vera Bitsch is now a scientific member of the Future Commission of Agriculture.

The German Cabinet instated the Commission for the Future of Agriculture, on July 8, 2020, and tasked it with developing recommendations for a productive and resource-conserving agriculture. The goal is to combine animal welfare,...[more]

Gut bacteria improve type 2 diabetes risk prediction - Large-scale study with more than 4000 participants at ZIEL - Institute for Food & Health

The team around Prof. Dirk Haller is researching the disease type 2 diabetes.

The composition and function of bacteria in the human intestine – the so-called gut microbiome – changes as the day progresses. This was established by researchers based in Freising at ZIEL - Institute for Food & Health of the...[more]

Nutrition in the days of COVID

Balanced nutrition helps the immune system

The current Corona outbreak affects nearly all aspects of medicine and of everyday life in general. In this context, questions about the importance of nutrition arise frequently; these include questions about how the right diet...[more]

EUR 40 million for new TUM institute - Center for Integrated Infection Prevention at the Weihenstephan campus of TUM

Center for Integrated Infection Prevention at the Weihenstephan campus of TUM

The Technical University of Munich (TUM) is going to bundle its competencies for the development of innovative strategies for the prevention, combatting and prevention of the spread of resistant pathogens in humans and animals....[more]

New studies of the nutritional preferences of fungi provide a whole "buffet" of findings

View through the microscope shows dyed protein in the fungal threads

A recent study by the University of California in cooperation with the TUM School of Life Sciences at the Technical University of Munich (TUM) shows how fungi perceive available food and react to it. This enables scientists to...[more]

Latest findings on bitter substances in coffee - Why caffeine is not the sole contributor to bitterness

Tatjana Lang and Maik Behrens research bitter substances in coffee

Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the...[more]

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