Persönlicher Status und Werkzeuge

Academic Career and Research Areas

Prof. Hofmann (b. 1968) explores the screening, identification and quantification of organoleptic and bioactive natural products in foodstuffs and raw materials of vegetable origin. He is also interested in the metabolism and structure-activity relationships of these compounds. In these studies, Prof. Hofmann employs psychophysical as well as spectroscopic methods.  
Following his studies in food chemistry at the University of Erlangen-Nuremberg, Prof. Hofmann obtained his doctorate (1995) and completed his postdoctoral studies (1998) in the Chemistry Department of TUM. In 1998, he was appointed Acting Director of the German Food Chemistry Research Institute and elected a member of the Leibniz Society. Prof. Hofmann was appointed as professor and Director of the Food Chemistry Institute at Münster University in 2002. In 2007, he returned to TUM as full professor in the newly established Chair of Food Chemistry and Molecular Sensors. Since 2007, he has been a member of the ZIEL Institute for Food and Health, since 2009 he has been Senior Vice President - Research and Innovation and since 2015 he has been 2015 Co-Director of the Bavarian Biomoleculare Mass Spectrometry Center (BayBioMS).


  • Advancement in the Application of Agricultural and Food Chemistry Award, ACS (2014)
  • ACS Fellow Award of the American Chemical Society (2008)
  • Firmenich Science Award of the Flavour Industry (2002)
  • Young Scientist Award of the Agricultural and Food Chemistry Division, American Chemical Society (1999)
  • Kurt Täufel-Preis des Jungen Wissenschaftlers, GdCH (1999)

Key Publications (all publications)

Marxen S, Stark TD, Rütschle A, Lücking G, Frenzel E, Scherer S, Ehling-Schulz M, Hofmann T: "Depsipeptide Intermediates Interrogate Proposed Biosynthesis of Cereulide, the Emetic Toxin of Bacillus cereus". Scientific Reports. 2015; 5: 10637-10651.

Kunert C, Skurk T, Frank O, Lang R, Hauner H, Hofmann T: "Development and application of a stable isotope dilution analysis for the quantitation of advanced glycation end products of creatinine in biofluids of type 2 diabetic patients and healthy volunteers". Anal. Chem. 2013; 85(5): 2961-2969.

Hillmann H, Mattes J, Brockhoff B, Dunkel A, Meyerhof W, Hofmann T: "Sensomics analysis of taste compounds in balsamic vinegar and discovery of 5-acetoxymethyl-2-furaldehyde as a novel sweet taste modulator". J. Agric. Food Chem. 2012; 60(40): 9974–9990.

Intelmann D, Kummerlöwe G, Haseleu G, Desmer N, Schulze K, Fröhlich R, Frank O, Luy B, Hofmann T: “Structures of storage-induced transformation products of the beer´s bitter principles, revealed by sophisticated NMR spectroscopic and LC-MS techniques“. Chem. Eur. J. 2009; 15: 13047-13058.

Gruber P, Suhr M, Frey A, Becker WF, Hofmann T: “Development of an epitope-specific analytical tool for the major peanut allergen Ara h 2 using a high-density multiple antigenic peptide (MAP) strategy”. Mol. Nutr. Food Res. 2004; 48: 449-458.