Gaby Andersen

Gaby Andersen is a Senior Researcher at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM). Her research focuses on the molecular mechanisms of chemesthetic sensations, particularly the role of TRP (Transient Receptor Potential) channels in non-sensory systems like human immune cells. She has held leadership positions since 2017, including heading the "Chemesthesis and Metabolism" research group at Leibniz-LSB@TUM.

• PhD in Food Chemistry (University of Wuppertal, 1999-2004)
• Research scientist at University of Kiel (2004-2005)
• Senior Researcher at Leibniz-LSB@TUM since 2019

Her work explores how plant-derived compounds (e.g., gingerols, tyramine) modulate immune responses and interact with biomolecular targets. Key methodologies include stable isotope dilution assays, LC-MS analysis, and cellular response profiling. While her publications emphasize food chemistry and immunology, her research also intersects with pharmacology and sensory biology.

Recent publications (2016-2019) demonstrate her focus on bioactive food compounds and their physiological impacts. Notable projects include investigating TRP channels' role in immune modulation and mapping tyramine's molecular targets. These studies connect food chemistry to human biology and health outcomes.