Dr. Melanie Koehler received her PhD in Biophysics from the Johannes Kepler University Linz in the laboratory of Prof. Dr. Peter Hinterdorfer. At the end of 2016, she moved to UCLouvain in Belgium, where she worked as a postdoctoral researcher in the nanobiophysics lab of Prof. Dr. David Alsteens. There, she investigated the molecular mechanisms behind virus binding to cell surface receptors. In 2022, she received funding from the Leibniz Association to establish an independent junior research group at the Leibniz Institute of Food Systems Biology at the Technical University of Munich (LSB), where she is now the head of the "Mechanoreceptors" group. Her interdisciplinary research group aims to combine experimental biophysics (mainly atomic force microscopy) with methods from food chemistry and biology to establish a new experimental research platform for food-related research. Her current work aims to unravel the molecular basis of mechanoreceptor-mediated oral texture perception, i.e. mouthfeel. She received the Nestlé Award for Excellence in Flavor Science at the 13th Wartburg Symposium on Flavor Chemistry and Biology.
Dr. Melanie Koehler received her PhD in Biophysics from the Johannes Kepler University Linz in the laboratory of Prof. Dr. Peter Hinterdorfer. At the end of 2016, she moved to UCLouvain in Belgium, where she worked as a postdoctoral researcher in the nanobiophysics lab of Prof. Dr. David Alsteens. There, she investigated the molecular mechanisms behind virus binding to cell surface receptors. In 2022, she received funding from the Leibniz Association to establish an independent junior research group at the Leibniz Institute of Food Systems Biology at the Technical University of Munich (LSB), where she is now the head of the "Mechanoreceptors" group. Her interdisciplinary research group aims to combine experimental biophysics (mainly atomic force microscopy) with methods from food chemistry and biology to establish a new experimental research platform for food-related research. Her current work aims to unravel the molecular basis of mechanoreceptor-mediated oral texture perception, i.e. mouthfeel. She received the Nestlé Award for Excellence in Flavor Science at the 13th Wartburg Symposium on Flavor Chemistry and Biology.