News

Researchers at the TUM have found that in the early season, insects such as wasps, beetles and flies play a crucial role in pollinating plants in urban environments. Moreover, for… [read more]

Researchers at TUM have succeeded in decoding the flavor and aroma of sourdough bread. Their measurements and analyses at the molecular level revealed ten key tastants, and eleven key aroma… [read more]

Michael Schloter has been appointed to the TUM School of Life Science in June 2023. At the same time, he heads the department "Comparative Microbiome Analysis" at Helmholtz Munich. In this… [read more]

More than 100 years ago, industrial biotechnology was founded with the production of citric acid by the fungus Aspergillus niger. Today, among other things, the production of citric acid… [read more]

The Southeast Asian city-state of Singapore wants to produce one third of the food it needs locally by 2030. Sounds ambitious? Researchers at TUM are helping make the dream come true. [read more]

Bacteria must always be able to adapt optimally to changing environmental conditions. Essential for this adaptation is the bacterial proteome, i.e. the totality of all proteins of a cell.… [read more]

A working group for the European Commission consisting of scientists from all over Europe has outlined how European food consumption can become healthier and more sustainable. Jutta Roosen,… [read more]

Rainforest destruction means not only loss of biodiversity, but also high social costs from greenhouse gas emissions. Tropical forests sequester carbon from our atmosphere, mitigating the… [read more]

The Technical University of Munich (TUM) will combine its expertise in combating resistant pathogens in a new central institute: the Center for Infection Prevention (ZIP). The aim is to… [read more]

As one of the three partners in the Zentrum Wald Forst Holz Weihenstephan, the Department of Forestry and Resource Management of the TUM School of Life Sciences received the National Award -… [read more]