The Leibniz-Institute for Food Systems Biology at the Technical University of Munich comprises a new, unique research profile at the interface of Food Chemistry & Biology, Chemosensors & Technology, and Bioinformatics & Machine Learning. As this profile has grown far beyond the previous core discipline of classical food chemistry, the institute spearheads the development of a food systems biology. Its primary research objective is to develop new approaches for the sustainable production of sufficient quantities of food whose biologically active effector molecule profiles are geared to health and nutritional needs, but also to the sensory preferences of consumers. To do so, the institute explores the complex networks of physiologically and sensorically relevant effector molecules along the entire food production chain in order to make their effects systemically understandable and predictable over the long term.

The world population is growing steadily. At the same time, raw materials and food resources are more limited, while the prevalence of diet-related diseases is rising. Science and research are therefore called to develop new innovative concepts and ways to meet these challenges. The Leibniz-Institute of Food Systems Biology at the Technical University of Munich has therefore set itself the goal of developing promising approaches to solutions based on a completely new systems understanding. To this end, it conducts interdisciplinary research into complex, chemosensorically relevant ingredient systems, starting with raw materials and tailor-made food products and extending to their physiological interactions with the human organism. In keeping with the Leibniz Association’s guiding principle, it thus conducts translational research for the benefit and well-being of society.