Department of Bioactive and Functional Food Chemistry

Department of Bioactive and Functional Food Chemistry


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?



Nina Höller and Christine Kämper start their PhD theses on the "Relationship between process parameters, structure and functionality of vital gluten" and on "Untargeted and targeted proteomics analysis of wheat related to baking quality". Welcome to our group!


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Recent papers

Geisslitz S, America AHP, Scherf KA (2020) Anal Bioanal Chem 412: 1277-1289. Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat. doi: 10.1007/s00216-019-02341-9

Xhaferaj M, Alves TO, Ferreira MS, Scherf KA (2020) Journal of Cereal Science in press. Recent progress in analytical method development to ensure the safety of gluten-free foods for celiac disease patients. doi: 10.1016/j.jcs.2020.103114

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Interested in studying Food Chemistry?

Within life sciences, food chemistry studies chemical processes and interactions of all components of foods as well as changes due to production, processing and storage with a focus on food security, food safety and nutritional, practical and enjoyment value.

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