Research Department Nutrition and Food Sciences

Gregor-Mendel-Str. 2
85350 Freising

Tel.: 08161/ 71 - 2026
Fax: 08161/ 71 - 2824

email


Prof. Dr. Thomas Hofmann

 
portrait

Prof. Dr. Thomas Hofmann

 

Lise-Meitner-Str. 34
85350 Freising
Tel.: 08161/ 71 - 2902
Fax: 08161/ 71 - 2949

Online

email

 


Education
1988-1992
Studies in Food Chemistry, Friedrich-Alexander University of Erlangen-Nuernberg, Germany
1993-1995
Ph.D. (Dr. rer. nat.) at the Faculty of Chemistry, Technical University of Munich, Germany: “Characterization of intense odorants in carbohydrate/ cysteine model mixtures and clarification of their formation pathways”.
1996-1998
Habilitation (Dr. rer. nat. Dr. rer. nat. habil) at the Faculty of Chemistry, TU Munich, Germany: “Characterization of non-enzymatic products formed from carbohydrates, amino acids and proteins – Studies on ionic and radical reaction pathways leading to non-enzymatic food browning”.
Career
1999-2002
Assistant Professor and Lecturer in Food Chemistry at the TU Munich, Germany.
1999-2002
Deputy director of the German Research Centre for Food Chemistry (DFA), Garching, Germany.
1999-2002
Deputy director of the Kurt-Hess Institute for Flour & Protein Research, Garching, Germany.
2001
Offer of a professorship and director position at the Institute for Chemistry and Technology at the Bundesanstalt für Milchforschung, Kiel, declined.
2002
Offer of the position of a full professor for Food Chemistry at the Technical University of Berlin, declined.
2002-2006
Full professor (C4) and director of the Institute for Food Chemistry, University of Münster, Germany.
2003
Offer of the position of the leader of the Flavour Science Section of Unilever, Vlaardingen, The Netherlands, declined.
2006
Offer of the position of a full professor for Food Biochemistry at the ETH Zurich, Switzerland, declined.
2006
Offer of the position of a full professor and chair of Food Chemistry and Molecular Sensory Science at the Technical University of Munich, Germany, accepted.
since 2007
Full professor and chair of Food Chemistry and Molecular Sensory Science at the Center of Life and Food Sciences Weihenstephan, Technical University of Munich, Germany.
since 2007
Head of the BIOANALYTICS unit of the Nutrition and Food Research Center of the Technical University of Munich.

Reseach Interests

  • Molecular sensory sciences with special emphasis on taste and taste modulation
  • Natural product chemistry and screening for bioactive molecules
  • Chemical reactions during food processing
  • Metabolomics

Teaching

  • Food Chemistry for students of Food Sciences
  • Bioanalytics for students of Molecular Biotechnology
  • Molecular Sensory Sciences for students in Food Chemistry and Nutritional Sciences

Selected Memberships

  • Member of the German Chemical Society (GDCH)
  • Head of the working group “Structure characterization“of the European COST-Action 919 “Melanoidins in Food and Health“
  • Member of the American Chemical Society (ACS)
  • Scientific committee member of the Forschungskreis der Ernährungsindustrie e.V.
  • Member of the International Graduate School of Chemistry (GSC), University of Muenster
  • Editorial Board member of the journal “European Food Research & Technology”
  • Management Committee Member of the European COST-Action 927 “Thermally processed food: potential health implications“
  • Editor-in-Chief of the journal European Food Research & Technology
  • Editorial Board member of the journal Molecular Nutrition & Food Research
  • Advisory Board member of the Journal of Agricultural and Food Chemistry
  • Member of the Senate Commission on Food Safety (SKLM) of the Deutsche Forschungsgemeinschaft (DFG)
  • Member and deputy speaker of the International Research Training Group Münster/Germany - Nagoya/Japan of the Deutsche Forschungs-gemeinschaft (DFG)
  • Excutive Editorial Board member of the journal Chemosensory Perception

Selected Honors, Awards

  • Award of the Fond of the German Chemical Industry for successful studies in Food Chemistry, Germany
  • Kurt-Täufel Award of the Young Scientist, German Chemical Society (GDCH), Germany
  • Young Scientist Award of the Agricultural and Food Chemistry Division, American Chemical Society (ACS), USA
  • Firmenich Flavour and Fragrance Science Award, France
  • Golden Brendel Award for the lecture evaluated with the highest scores at the Faculty of Chemistry, University of Münster, Germany
  • Research Transfer Award of the University of Münster for the successful transfer of a novel technology into the industrial research of Nestle, Lausanne, Switzerland
  • 3. Place in the academic inventor’s competition of the State of Nordrhein-Westfalen, Germany
  • Fellow Award of the Agricultural & Food Chemistry Division of the American Chemical Society (ACS), USA.