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Project Overview | Project Code: LS 03 |
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| Project name: | Biotransformation of flavor-actives and functional food ingerdients |
| TUM Department: | LS - School of Life Sciences |
| TUM Chair / Institute: | Professorship for Functional Phytometabolomics |
| Research area: | Metabolomics |
| Student background: | BiochemistryChemistryNutrition and Food Sciences |
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Participation also possible online only: | |
Planned project location: | Professorship for Functional Phytometabolomics |
Project Supervisor - Contact Details | |
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| Title: | Dr. |
| Given name: | Michael |
| Family name: | Gigl |
| E-mail: | michael.gigl@tum.de |
| Phone: | 08161712923 |
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Additional Project Supervisor - Contact Details | |
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Project Description | |
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| Project description: | In this research project, the student will perform model experiments on various key flavor-active compounds found in everyday food items, as well as functional food ingredients like preservatives and emulsifiers, using enzymes from liver S9 mix. The objective is to evaluate the phase I and phase II biotransformation products of these compounds through various metabolomics techniques, including targeted UHPLC-MS/MS, untargeted UHPLC-TOF-MS, and 1D-/2D-NMR experiments. By the end of the project, we aim to gain a deeper understanding of the formation of biotransformation products, which will aid in developing a database for screening various biological samples. |
| Working hours per week planned: | 40 |
Prerequisites | |
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Required study level minimum (at time of TUM PREP project start): | 3 years of bachelor studies completed |
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