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Project Overview

Project Code: LS 03

Project name:

Taste Active Ingredients

TUM Department:

NAT - Chemical Engineering

TUM Chair / Institute:

Chair of Food Chemistry and Molecular Sensory Science

Research area:

Food Chemistry

Student background:

BiochemistryChemistryNutrition and Food Sciences

Further disciplines:

Planned project location:

Lise-Meitner-Street 34, 85354 Freising

Project Supervisor - Contact Details


Title:

Dr

Given name:

Verena

Family name:

Mittermeier-Kleßinger

E-mail:

verena.mittermeier@tum.de

Phone:

0049 8161 71 2992

Additional Project Supervisor - Contact Details


Title:

Given name:

Family name:

E-mail:

Phone:

Additional Project Supervisor - Contact Details


Title:

Given name:

Family name:

E-mail:

Phone:

Project Description


Project description:

Background information / motivation:
Our group is interested in taste active ingredients in different foods. Among others, peptides are important taste-active ingredients as well as precursors for further tastants, e.g. in cocoa, coffee or other fermented foods.

Project description:
Within this research project, the student will perform model experiments with different peptides, aiming at the evaluation of their potential to build further taste-active compounds, including cyclic dipeptides. Next to roasting experiments and optimization of different solvent extraction procedures, various analytical techniques will be applied, e.g. targeted LC-MS/MS as well as untargeted LC-TOF-MS. At the end of the project, we will have gained further insight into the formation of cyclic dipeptides and structural prerequisites of the precursor peptides.

Working hours per week planned:

35-40

Prerequisites


Required study level minimum (at time of TUM PREP project start):

2 years of bachelor studies completed

Subject related:

Strong interest in analytical techniques (especially LC-MS)
Willing to apply and develop different "wet-chemistry" extraction procedures

Other:

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