Prof. Dr. Antonella Di Pizio
Academic Career and Research Areas
Prof Di Pizio´s (*1984) field of research is the area of computational chemistry. Her primary research interest lies in taste and olfactory G protein-coupled receptors, which play a crucial role in mediating chemosensory perception. Through innovative computational tools, her research group develops predictive models to screen and rationally design new bioactive compounds that can be used for food reformulation or therapeutic indications.
Prof. Di Pizio completed her PhD in Drug Sciences at the University of Chieti (Italy) in 2012, followed by a research stay at the University of Marburg (Germany) and a postdoc at The Hebrew University of Jerusalem (Israel). Since 2018, she leads the Molecular Modelling group at the Leibniz Institute for Food Systems Biology at TUM. Since 2023 she also holds the Professorship of Chemoinformatics and Protein Modelling at the TUM.
Awards
- Leibniz Best Minds Programme for Women Professors (2022)
- Platinum Manfred Rothe Excellence Award in Flavor Research (2019)
- Bernardo Nobile doctorate award VIII Edition (2013)
Key Publications (all publications)
Nicoli A, Weber V, Steuer A, Gustincich S, Lang R, Espinoza S*, Di Pizio A*: "Structure-Based Discovery of Mouse Trace Amine-Associated Receptor 5 Antagonists". Journal of Chemical Information and Modeling. 2023; 63, 21: 6667-6680.
AbstractNicoli A, Haag F, Marcinek P, He R, Kreißl J, Marchetto A, Dunkel A, Hofmann T, Krautwurst D*, Di Pizio A*: "Modeling the Orthosteric Binding Site of the G Protein-Coupled Odorant Receptor OR5K1". Journal of Chemical Information and Modeling. 2023; 63, 7: 2014-2029.
AbstractNicoli A, Dunkel A, Giorgino T, de Graaf C, Di Pizio A*: "Classification Model for the Second Extracellular Loop of Class A GPCRs". Journal of Chemical Information and Modeling. 2022; 62, 3: 511-522.
AbstractBayer S, Mayer AI, Borgonovo G, Morini G, Di Pizio A*, Bassoli A*: "Chemoinformatics View on Bitter Taste Receptor Agonists in Food". Journal of Agricultural and Food Chemistry. 2021; 69, 46: 13916-13924.
AbstractCooper KW, Brann DH, Farruggia MC, Bhutani S, Pellegrino R, Tsukahara T, Weinreb C, Joseph PV, Larson ED, Parma V, Albers MW, Barlow LA*, Datta SR*, Di Pizio A*: "COVID-19 and the Chemical Senses: Supporting Players Take Center Stage". Neuron. 2020; 107, 2: 219-233.
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