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Technische Universität München, Werner Siemens-Lehrstuhl für Synthetische Biotechnologie
Mahmoud Masri accomplished his studies in Applied Chemistry at the University of Damascus and received his Master in 2010. He has been working as Quality Assurance Manager for five years. In 2019, he obtained his doctoral degree in biotechnology at the Technical University of Munich (TUM) with a dissertation on the subject “Generation of Microbial Oil via a Process Engineering Approach”. In 2020, Dr. Mahmoud Masri became a group leader of process development and industrial validation at the TUM – Werner Siemens-Chair of Synthetic Biotechnology (WSSB). The focus of his group is to build industry-relevant bioprocesses based on cyclic bioeconomy and biorefinery concepts.
Leitmotif
Waste-free bioprocessing is the foundation stone to building a sustainable bioeconomy.
Activities
Dr. Mahmoud Masri has started actively to build an in silico biomass and energy balance model for an industrial scale of multi-steps bioprocessing that can achieve a zero greenhouse gas emission (GHG). He has already published a couple of scientific papers in high-impact peer-reviewed journals (e.g. “A sustainable, high-performance process for the economic production of waste-free microbial oils that can replace plant-based equivalents” in Energy & Environmental Science, 2019, and “A waste free, microbial oil centered cyclic bio-refinery approach based on flexible macroalgae biomass”, 2018, in Applied Energy).
Awards
For his start-up idea of producing yeast oil from biogenic residues as a substitute for palm oil, Dr. Masri was awarded the 2nd place TUM IdeAward 2020.
Focus
Dr. Mahmoud Masri’s focus is on upscaling and validation for a sustainable and cost-effective production system of yeast oil as an alternative to palm oil.
Methods
Anthropogenic climate change and the rising world population, in combination with increasing urbanization, poses global challenges to our societies that can only be solved by technological (…)
Bright, stable, and easy to recycle lighting
A low-cost and easy-to-manufacture lighting technology can be made with light-emitting electrochemical cells. Such cells are thin-film electronic and ionic devices that generate light after a low voltage is applied. Researchers at the Technical University of Munich (TUM) and the University ... more
Light may increase performance of fuel cells and lithium-ion batteries
Lithium-ion batteries, fuel cells and many other devices depend on the high mobility of ions in order to work properly. But there a large number of obstacles to such mobility. A research team led by Jennifer L. M. Rupp of the Technical University of Munich (TUM) and Harry L. Tuller of the M ... more
Targeted enzymes destroy virus RNA
A research team led by the Technical University of Munich (TUM) has successfully used specific enzymes to destroy the genetic information of SARS-CoV-2 directly after the virus penetrates the cell. The findings could serve as the basis for a therapy to treat COVID-19. Our genome contains bu ... more
Vital wheat gluten, a protein with potential
For almost every one of the 17 goals that the 2030 Agenda for Sustainable Development sets out, food and its value chain plays an important role [1]. With this agenda, the United Nations has created a global framework for action that addresses all social players. more
Biobased raw material flows of the future
Anthropogenic climate change and the rising world population, in combination with increasing urbanization, poses global challenges to our societies that can only be solved by technological advancement. The direct biotechnological use of greenhouse gases, including residual biomass flows fro ... more
Taste and aroma boost in the mouth
The food trend towards healthy snacks is continuing. Snacks made from freeze-dried fruit meet consumer expectations of modern and high-quality food. However, freeze drying of whole fruits requires long drying times and substantially reduces sensorial quality, which is unappealing to consumers. more
Thomas Becker, born in 1965, studied Technology and Biotechnology of Food at the Technical University of Munich (TUM). He then worked as a project engineer at the company Geo-Konzept from 1992 to 1993. In 1995, he received his PhD from the TUM. From 1996 to 2004 he was Deputy Head of Depart ... more
Monika Wehrli, born in 1994, graduated from the ETH Zurich with a major in food process engineering. Since 2018 she has been working as a researcher at the Technical University of Munich, Germany, at the Chair of Brewing and Beverage Technology, where she pursues her doctorate in the field ... more
Thomas Brück, born in 1972, obtained his B.Sc. in chemistry, biochemistry and management science from Keele University, Stoke on Trent. Additionally, he holds an M.Sc. in molecular medicine from the same institution. In 2002, Thomas obtained his Ph.D. in Protein Biochemistry from Imperial C ... more
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