Thomas Becker

Prof. Dr.-Ing. Thomas Becker is a Professor and Chair of Brewing and Beverage Technology at the Technical University of Munich (TUM) within the TUM School of Life Sciences. His research focuses on grain and plant-based raw materials, emphasizing biotechnological and process engineering approaches to optimize beverage and food production. He has held leadership roles, including Dean of the TUM School of Life Sciences (2016–2021) and Managing Director of EIT Food CLC Central GmbH (2017–2018). His work bridges science and industry, contributing to innovations in tissue engineering, materials research, and Industry 4.0.

Education: Studied Food Technology and Biotechnology at TUM. Earned a doctorate from TUM’s Chair of General Chemistry and Biochemistry (1995) and habilitation from the Chair of Fluid Mechanics and Process Automation (2002). Prior to his current role, he held positions at the University of Hohenheim and industry.

Research Interests: Process optimization for beer and baked goods, starch functionality, yeast management, and interdisciplinary applications of bioprocess data. His lab explores sensory perception in beverages, material properties of food matrices, and sustainable production techniques.

Recent Focus: Studies on starch chemistry, bioprocess monitoring via AI, and the impact of environmental stressors on crop quality. His publications often address material science in food systems and automation advancements.

Advising/Grants: No specific student list provided, but his interdisciplinary projects suggest extensive collaborations. His work has been supported by initiatives like EIT Food and TUM’s strategic research programs.

Labs/Teams: Leads the Brewing and Beverage Technology group at TUM, focusing on cross-functional research in food engineering and biogenic resources. Collaborates with industry partners on innovation projects.