The Leibniz Institute for Food Systems Biology at the Technical University of Munich comprises a unique research profile at the interface of Food Chemistry & Biology, Chemosensors & Technology, and Bioinformatics & Machine Learning. As this profile has grown far beyond the previous core discipline of classical Food Chemistry, we are spearheading the development of a Food Systems Biology at the Institute.  Our aim is to develop new approaches for the sustainable production of sufficient quantities of foods whose biologically active effector molecule profiles are geared towards health and nutritional needs, but also towards the sensory preferences of consumers. To do so, we explore the complex networks of sensorically relevant effector molecules along the entire food value chain with the overall aim to make their effects systemically understandable and predictable in the long term.