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 are recruiting!
One PhD position is available in our group. Find out more HERE.

ERC Starting Grant for Katharina Scherf
Wheat-related diseases are increasing in the population. The causes for this increase are still unknown, but involve the interaction of proteolytically resistant gluten immunoreactive peptides from wheat, rye and barley and the human immune system. The exact molecular structures of gluten immunoreactive peptides that occur in the human body, are not yet known. The GLUTENOMICS project aims to uncover precisely these structures. The European Research Council (ERC) has awarded the Starting Grant with up to 1.5 million Euro for five years. Find out more HERE

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Recent papers

Geisslitz S, Weegels P, Shewry P, Zevallos V, Masci S, Sorrells M, Gregorini A, Colomba M, Jonkers D, Huang X, De Giorgio R, Caio GP, D'Amico S, Larré C, Brouns F. Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects. European Journal of Nutrition 2022; in press. doi: 10.1007/s00394-022-02841-y

Lacorn M, Dubois T, Weiss T, Zimmermann L, Schinabeck T-M, Loos-Theisen S, Scherf KA. Determination of gliadin as a measure of gluten in food by R5 sandwich ELISA RIDASCREEN® Gliadin matrix extension: Collaborative study 2012.01. Journal of AOAC International 2021; in press. doi: 10.1093/jaoacint/qsab148

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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!