Prof. Dr. Antonella Di Pizio is a Professor for Chemoinformatics and Protein Modeling at the Department of Molecular Life Sciences, School of Life Sciences, Technical University of Munich. Since 2018, she has led the Molecular Modeling group at the Leibniz Institute of Food Systems Biology at the TU Munich, focusing on computational approaches to study biomolecular interactions in food effector systems and chemoreceptor-mediated processes. Ph.D. in Pharmacy from University of Chieti, Italy (2013–2018) Senior Postdoc at Hebrew University of Jerusalem, Israel (2013–2018) Her research integrates molecular docking, dynamics simulations, and machine learning to model chemosensory GPCRs, identify taste/odor-active compounds, and design food ingredients with therapeutic applications. She emphasizes predictive modeling for food reformulation and health improvement. The six 2020 publications highlight her work on bitter taste receptors (TAS2R14), computational protocols for ligand design, and interdisciplinary collaborations. Themes include food chemistry, drug discovery, and chemoreception mechanisms. 2022: Leibniz Best Minds Program for Women Professors 2020: Visiting Professorship at University of Milano 2019: Platinum Manfred Rothe Excellence Award 2013: Bernardo Nobile Doctorate Award 2017: Keystone Symposia Future of Science Fund She also serves as Working Group Leader [WG3] for the ERNEST Cost Action CA18133 and on the editorial board of Frontiers in Molecular Biosciences. Her teaching includes courses on molecular modeling, drug design, and chemoinformatics.









