Department of Bioactive and Functional Food Chemistry




Sarah Jöstl continues her PhD thesis on "α-Amylase/trypsin inhibitors in rye and barley products". Welcome to our group!

Ruben Spohrer joins our group as a chemical-technical assistant and will work on different projects. Welcome to our group!



Nora Jahn and Alena Maric successfully completed their MSc theses. Congratulations and all the best for the future!


Annika Schmidtke and Lukas Buck start their MSc theses on new extractions for cereal protein fractionation and on comparative analysis of proteins from different wheat species. Welcome to our group!


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!


New paper in Scientific Reports

The ancient wheat species einkorn, emmer and spelt are cultivated in very low amounts compared to the modern wheat species e.g. common (bread) wheat. Some consumer report that they feel more comfortable with ancient wheat species and that they have less symptoms typical for wheat sensitivity and other intestinal disorders. One hypothesis was that the contents of amylase/trypsin-inhibitors (ATIs) increased during the development of modern wheat species. We showed by quantitation of 13 ATIs by LC-MS/MS that the ancient spelt had higher ATIs contents that common wheat  independently of three growing locations. The full text is available here: doi: 10.1038/s41598-020-71413-z


New papers in Journal of Agricultural and Food Chemistry and Cereal Chemistry

Epidemiologic studies suggest an increasing prevalence of celiac disease and nonceliac gluten/wheat sensitivity. One hypothesis is that wheat breeding over the course of the last century might have caused changes in the composition of wheat proteins. To verify or falsify this hypothesis, we investigated agronomic and proteomic characteristics of a well-defined sample set comprising the 60 most widely grown winter wheat cultivars in Germany from 1891 to 2010 grown in three consecutive harvest years together with Hans Weber and Andreas Börner from the Leibniz-Institute for Plant Genetics and Crop Plant Research (IPK) in Gatersleben, Germany. At protein level, we found no evidence to support an increased immunostimulatory potential of modern wheats compared to old wheat. A new data evaluation approach allowed us to map the protein fingerprints of the different cultivars in greater detail and to identify exceptional samples. The full texts are available here: doi: 10.1021/acs.jafc.0c02815 External Link and here: doi: 10.1002/cche.10323 External Link

New book

Our book "Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects" is available now. We discuss the benefits of wheat from a wheat science, nutrition and technology perspective and provide an overview of adverse reactions to wheat. Find out more here: ISBN 9780128217153


New paper in Frontiers in Plant Science

As a result of our successful collaboration over many years, our joint paper together with Eszter Schall, Zsuzsanna Bugyi, Kitti Török, Peter Koehler, Regine Schoenlechner and Sándor Tömösközi was just accepted today in Frontiers in Plant Science. We report our work entitled "Further steps towards the development of gluten reference materials – wheat flours or protein isolates?". The full text will be available soon here: doi: 10.3389/fpls.2020.00906 External Link


New book chapter in the Reference Module in Food Science

Our invited contribution entitled "Proteomics in Food Quality" in the Reference Module in Food Science is now available online. Dr. Sabrina Geisslitz and I provide an overview of proteomics techniques and definitions of food quality and discuss interesting applications of proteomics to study milk and dairy products, eggs, meat and cereals. Find out more here: doi: 10.1016/B978-0-08-100596-5.22762-5 External Link


Heidi Strumpf starts as a secretary and will take care of all sorts of administrative tasks and support all of us as our competent contact person. Welcome to our group!

Nora Jahn and Alena Maric start their MSc theses on α-amylase/trypsin inhibitors and gluten detection. Welcome to our group!


New paper in Frontiers in Nutrition

Our collaborative paper from the Prolamin Working Group (PWG), namely Carlo Catassi, Fernando G. Chirdo, Paul J. Ciclitira, Conleth Feighery, Carmen Gianfrani, Frits Koning, Knut E. Lundin, Detlef Schuppan, Marinus J. Smulders, Olivier Tranquet, Riccardo Troncone and Peter Koehler, entitled "Recent progress and recommendations on celiac disease from the Working Group on Prolamin Analysis and Toxicity" was just accepted today in Frontiers in Nutrition. Based on the current state of knowledge, this perspective from the PWG members provides recommendations regarding clinical, analytical and legal aspects of celiac disease. The full text will be available soon here: doi: 10.3389/fnut.2020.00029 External Link


Sabrina Geißlitz receives the scientific award of the Association of German Industrial Bakeries

On January 17, 2020, Dr. Sabrina Geißlitz was awarded with the scientific award of the Association of German Industrial Bakeries (Verband Deutscher Großbäckereien e.V.) during the 49th Scientific information meeting of the Berlin-Brandenburg Association for Grain Research (Berlin-Brandenburgische Gesellschaft für Getreideforschung e.V.) in Berlin, DE. The prize honors her excellent PhD thesis entitled "Proteins of einkorn, emmer and spelt: Influence on baking quality and role in wheat-related hypersensitivities".

Press release of the Verband Deutscher Großbäckereien e.V.

Presentation of the award to Dr. Sabrina Geißlitz by the managing director of the Association of German Industrial Bakeries, Armin Juncker (left) and Prof. Dr. Dr. Friedrich Meuser (right). © Verband Deutscher Großbäckereien e.V.

Dr. Sabrina Geißlitz starts as a research fellow in our group. Her research focuses on technofunctional, analytical and health-related aspects of ancient cereals such as spelt, emmer and einkorn. Welcome to our group!