Welcome, Samuel Breselge!
Research, Campus |
Prof. Breselge investigates how microorganisms such as bacteria and yeasts interact in foods and beverages. He is particularly interested in what happens during the production of fermented products – for example, yogurt, kefir, sauerkraut, or kombucha. Kombucha, for instance, is also regarded as a functional beverage, designed to do more than simply quench thirst by also offering specific health benefits. Breselge aims to explore to what extent the claimed and promoted effects of these beverages can actually be substantiated.
“Which beverages, ingredients, and microorganisms truly provide added value? And how can we develop safe, high-quality, and health-promoting products? With our research, I aim to help unlock this potential on a solid scientific basis,” explains Samuel Breselge. His work lies at the interface of microbiology, biotechnology, and food science.
What fascinates Prof. Samuel Breselge about his field?
“What fascinates me about my field is the connection between basic and applied research. On the one hand, it is about generating new knowledge and better understanding fundamental biological processes. On the other hand, I am motivated by seeing how these insights can lead to concrete applications or solutions to real-world problems,” explains Professor Breselge.
In the field of fermented and functional beverages, he is particularly fascinated by the immense diversity:
“There is a wide range of traditional and modern fermented beverages worldwide, shaped by complex microbial communities. Many of these microorganisms play a key role in aroma, texture, shelf life, and potentially also in health-related properties.”
“Particularly exciting is the fact that there is still so much to discover in fermented foods,” says Breselge. In a large international study in which he was involved as a co-author, various (fermented) foods were analyzed. A significant proportion of previously undescribed microorganisms was identified, highlighting the vast untapped potential of these foods.
What is Prof. Samuel Breselge looking forward to at the TUM Campus in Freising?
At the TUM Campus in Freising, Prof. Breselge is especially looking forward to the interdisciplinary environment and the close integration of research and teaching:
“In my work at the TUM School of Life Sciences, I am particularly excited about the combination of research, teaching, and interdisciplinary collaboration,” says Samuel Breselge.
His academic path took him from Leibniz University Hannover (2010–2016) to Northeastern University in Boston, where he completed his PhD in 2019, and then to Ireland. From 2020 to 2026, he worked as a postdoctoral researcher and Research Officer at the Teagasc Food Research Centre before accepting the call to TUM.
A key priority for him is working with students:
“I am looking forward to sharing knowledge, but also to learning together with students and supporting them in developing independent and critical thinking. It is important to me not only to convey subject-specific knowledge, but also to foster curiosity, scientific thinking, and the ability to critically evaluate data and concepts.”
He also sees great potential in collaboration within TUM:
“The broad network of expertise offers excellent opportunities to tackle complex research questions together and develop new approaches to solutions. TUM provides a strong and diverse environment for this,” says Breselge.
Looking ahead, he clearly defines his goals:
“Furthermore, I am excited about the academic freedom to pursue new and inspiring topics, to further develop ideas, and to build a research program together with my team that addresses both fundamental questions and practical applications,” explains Prof. Breselge.