Melanie Köhler

Dr. Melanie Köhler is the Head of the junior research group "Mechanoreceptors" at the Leibniz-Institute of Food Systems Biology (Leibniz-LSB@TUM), Germany, and a TUM Junior Fellow. She leads research focused on the molecular basis of oral texture perception using advanced biophysical techniques like atomic force microscopy (AFM). Her work integrates food chemistry, biology, and sensory analysis to innovate food systems for health and sustainability.

Education: PhD in Biophysics from Johannes Kepler University (JKU), Linz (2016); MSc in Medical Engineering from Upper Austria University of Applied Sciences (2012). Postdoctoral research at UCLouvain (Belgium) explored viral-cell interactions and mechanosensory mechanisms.

Research interests include nanobiophysics, mechanoreceptor function, virus-host interactions, and AFM applications in food systems biology. She investigates how texture influences flavor perception, aiming to design healthier food formulations. Her interdisciplinary approach bridges biophysics with nutritional science.

Teaching roles include lectures on food science and biophysics at TUM and UCLouvain. She has supervised multiple MSc/PhD students and co-developed AFM training programs. Awards include the Nestlé Award (2023) and recognition in the Leibniz Association's mentoring program.

Funding highlights: Collaborative Excellence Grant (Leibniz, 2024), Junior Research Group Grant (Leibniz, 2022), and Marie Curie Postdoctoral Fellowship (2020).