We focus on answering the following main research questions:

How do different factors influence structure, functionality and bioactivity within proteins as well as between proteins and other food components?

How do environmental factors influence the protein composition of crops and how can this knowledge be used to improve food security, food quality and food safety?

Why does the prevalence of food hypersensitivities, e.g., celiac disease or allergies, increase within the population?




We currently have a job offer for a PhD student to start in Oct/Nov 2021 to study the baking quality of spelt and emmer in the framework of a FEI/AiF-funded project. Please send your application to Prof. Dr. Katharina Scherf

Dr. Barbara Lexhaller starts as a research fellow in our group. She will work on identifying crosslinks between transglutaminase 2 and gluten peptides in the context of celiac disease. Welcome to our group!

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Recent papers

Geisslitz S, Shewry P, Brouns F, America AHP, Caio GPI, Daly M, D'Amico S, De Giorgio R, Gilissen L, Grausgruber H, Huang X, Jonkers D, Keszthelyi D, Larré C, Masci S, Mills C, Mo/ller MS, Sorrells ME, Svensson B, Zevallos V, Weegels PL (2021) Front Nutr 8: 667370 Wheat ATIs: characteristics and role in human disease. doi: 10.3389/fnut.2021.667370

Marić A, Scherf KA (2021) Frontiers in Nutrition 8: 712992. A portable gluten sensor for celiac disease patients may not always be reliable depending on the food and the user. doi: 10.3389/fnut.2021.712992

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Interested in studying Food Chemistry?

Do you want to know how foods are composed and how they react during, e.g., heating?

Do you want to ensure our foods are safe to consume?

Do you like doing analytical experiments in the laboratory?

Then studying Food Chemistry is the right choice for you!