Alternative Proteins

Research on alternative proteins aims to develop innovative, sustainable and healthy protein sources that are not derived from animals. These include plant, microbial and lab-grown options. Challenges include optimizing the processing steps from raw material to final product, as well as scaling production efficiently on a large scale. Researchers from interdisciplinary fields develop and optimize healthy foods along the entire value chain - from farm to fork.

Key Research Thrusts

  • Inhomogeneous raw materials and limited nutrient supply affect plant protein production
  • Combinable functional units as building blocks for food
  • Tailored chemical methods and self-assembling strategies
  • Development and improvement of novel food textures, flavors and appearance
  • Scale-up in all protein-based food sectors
  • Safe and healthy nutrition through alternative proteins
  • Consumer acceptance and education about alternative proteins
  • Socioeconomic and environmental assessments of the alternative protein industry

Research Topics

Challenges in the research and development of alternative proteins occur on a small and industrial scale. These are addressed along the entire value chain from agricultural production and processing to the market and the consumer.

Resources, Raw Materials and Building Blocks

Processing and Assembly on Small and Industrial Scale

Sensory and Formulation for Healthy Nutrition

Data Science, Marketing and Environmental Impact

Name Title Professorship / Chair

Marius Henkel

Prof. Dr.-Ing.

Cellular Agriculture

Mirjana Minceva

Prof. Dr.


Stephen Schrettl

Prof. Dr.

Functional Materials for Food Packaging

Jutta Roosen

Prof. Dr.

Marketing and Consumer Research

Roman Werner


TUM Venture Lab Food/ Agro / Biotech (FAB)

Thomas Becker

Prof. Dr.-Ing.

Brewing and Beverage Technology

Corinna Dawid

Prof. Dr.

Food Chemistry and Molecular Sensory Science

Petra Först

Prof. Dr.-Ing.

Food Process Engineering

Ute Weisz

Prof. Dr.

Plant proteins and Nutrition

Dominik Grimm

Prof. Dr.


Michael Rychlik

Prof. Dr.

Analytical Food Chemistry

Sonja Berensmeier

Prof. Dr.

Bioseparation Engineering

J. Philipp Benz

Prof. Dr.

Fungal Biotechnology in Wood Science

Heiko Briesen

Prof. Dr.

Process Systems Engineering

Thomas Brück

Prof. Dr.

Synthetic Biotechnology

Bastian Blombach

Prof. Dr.

Microbial Biotechnology

Volker Sieber

Prof. Dr.

Chemistry of Biogenic Resources

Michael Zavrel

Prof. Dr.-Ing.

Bioprocess Engineering

Daniel Cremers

Prof. Dr.

Computer Vision and Artificial Intelligence

Markus List

Prof. Dr.

Big Data in Biomedicine

Bernhard Kuester

Prof. Dr.

Proteomik and Bioanalytic

Cathleen Zeymer

Prof. Dr.

Protein Chemistry

Luisa Menapace

Prof., Ph.D.

Governance in International Agribusiness

Claudia Doblinger

Prof. Dr.

Innovation and Technology Management

Dirk Haller

Prof. Dr.

Nutrition and Immunology

Veronika Somoza

Prof. Dr.

Nutritional Systems Biology

Martina Gastl

Dr. -Ing.

Executive Management

Matthias Hebrok

Prof. Dr.

Applied Stem Cell and Organoid Systems

Nikolaus Adams

Prof. Dr.-Ing.

Aerodynamics and Fluid Mechanics

Senthold Asseng

Prof. Dr.

Digital Agriculture

Petra Mela

Prof. Dr.

Chair of Medical Materials and Implants

Ruth Müller

Prof. Dr.

Science & Technology Policy

Sebastian M. Pfotenhauer

Prof. Dr.

Innovation Research


Insights into our Research


Research to secure sustainable protein supply

Sustainable by-products from agriculture

Electrostatic separation technology enables protein enrichment of oilseed meals

Agrarwissenschaft 2.0

TUM researchers produce important amino acid from greenhouse gas CO2

The Proteomes that Feed the World

Elite Network of Bavaria supports new International Doctorate Program at the TUM

Alternative Proteins for a Sustainable Future

Research on alternative proteins at TUM is driving advances in food technology. This enables a more environmentally friendly food system that can meet the growing demand for protein without increasing the environmental impact of agriculture.

Prospects for students in the alternate protein source field

Prof. Marius Henkel believes that it is a good time for young scientists who want to gain a foothold in this field - and not just because of the research area he is currently setting up.

Continue interview

Future-oriented subject selection - Agrosystem Sciences

In the state-of-the-art orientation of the Master's program "Agrosystem Sciences", the topics of digitalization, sustainability and resource conservation have gained in importance.

View article

Making sustainable food consumption easy

Prof. Jutta Roosen about consulting for the EU: How European food consumption can become healthier and more sustainable has been summarized by scientists.

Interview on EU Report

Video Insights

Food of the future: Meat from the laboratory

To see this content (source:, you have to click accept. We would like to point out that by accepting this iframe data could be transmitted to third parties or cookies could be saved. For more information, see our privacy policy.

TFoodS Conference by Proteins4Singapore