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Author

Dr. Norbert Mehlmer

Technische Universität München, Werner Siemens-Lehrstuhl für Synthetische Biotechnologie

© Felix Wey

Dr. Norbert Mehlmer

Norbert Mehlmer, born in 1977, studied biology at the University of Salzburg and wrote his diploma thesis at the Max Planck Institute for Molecular Genetics in Berlin. He earned his doctorate in genetics/microbiology at the Max F. Perutz Laboratories (MFPL) of the University of Vienna. Subsequently, he worked as a research associate (postdoc and project manager) at LMU Munich in various projects. In 2013, he moved to the Technical University of Munich (TUM) as a project manager (postdoc), where he conducted research on the projects “Sustainable production of new bioinsecticides” and “New PHB-based plastics”. Since 2018, he has been group leader for systems biology at the Werner Siemens-Chair of Synthetic Biotechnology at TUM.

Leitmotif

Believing is not knowing

Activities

His main research interests are the analysis and the directed modulation of natural metabolic pathways, which subsequently serve as matrices for recombinant production of natural products in platform organisms. For this purpose he applies modern methods of synthetic biotechnology that make it possible to modify a cell specifically by means of metabolic flow analyses.

Awards

Erwin-Schrödinger-Stipendium (Senor Post-Doc fellowship) from the Austrian Science Fund (FWF)

Focus

As group leader for Systems Biology at the Technical University of Munich (TUM), the focus of Mehlmer's activities is on research and teaching. He is currently working on his qualification as a professor (“habilitation”) at the Werner Siemens-Chair of Synthetic Biotechnology, in the course of which he performs research in the field of Systems Biology, and specifically “Synthetic Biotechnology with a focus on Systems Biology and Synthetic Chassis Design”.

Methods

  • Biochemistry (protein purification, analysis, etc.)
  • Plant biotechnology
  • Molecular genetics
  • Cell biology and bioinformatics

Facts, background information, dossiers

  • molecular biology
  • genetics
  • microbiology
  • molecular genetics
  • cell biology
  • bioinformatics

Other articles by this author

All articles

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 (…)

More about TUM

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    First electric nanomotor made from DNA material

    A research team led by the Technical University of Munich (TUM) has succeeded for the first time in producing a molecular electric motor using the DNA origami method. The tiny machine made of genetic material self-assembles and converts electrical energy into kinetic energy. The new nanomot ... more

    Mass spectrometry-based draft of the mouse proteome

    Proteins control and organize almost every aspect of life. The totality of all proteins in a living organism, a tissue or a cell is called the proteome. Using mass spectrometry, researchers at the Technical University of Munich (TUM) characterize the proteome, or protein complement of the g ... more

    Mini-fuel cell generates electricity using the body's sugar

    Glucose is the most important energy source in the human body. Scientists at the Technical University of Munich (TUM) and the Massachusetts Institute of Technology (MIT) now want to use the body's sugar as an energy source for medicinal implants. They have developed a glucose fuel cell whic ... more

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    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

  • Authors

    Prof. Dr. Thomas Becker

    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 C. Wehrli

    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

    Prof. Dr. Thomas Brück

    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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