Katharina Scherf
- Karlsruhe Institute of Technology (KIT) Institute of Applied Biosciences Department of Bioactive and Functional Food Chemistry
- katharina scherf ∂does-not-exist.kit edu
- Adenauerring 20 a
76131 Karlsruhe
Curriculum vitae
Scientific career and education
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since 2019 |
Professor at the Karlsruhe Institute of Technology (KIT) |
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Oct. 2018 |
Offer of an Assistant Professorship Bioactive and Functional Food Chemistry (tenure track to Full Professorship), Karlsruhe Institute of Technology (KIT), Germany (accepted) |
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March 2018 |
Offer of an Assistant Professorship Food Chemistry and Analytics, KU Leuven, Belgium (declined) |
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2017 - 2019 |
Head of the Research Unit "Functional Biopolymer Chemistry" at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Freising, Germany |
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2015 - 2018 |
Habilitation at the Technical University of Munich (TUM, Munich, Germany) in Food Chemistry, topic: Hypersensitivities towards cereal proteins – analytical, biochemical and immunological aspects |
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Oct. 2014 |
Doctoral degree (Dr. rer. nat., s.c.l.) of the TUM |
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2012 - 2017 |
Research fellow at the Leibniz-Institute in Working Group II "Biopolymers" |
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March - April 2012 |
Research stay in the Cereal and Beverage Research group at University College Cork, Cork, Ireland (Prof. Dr. Elke Arendt) |
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2009 - 2012 |
PhD student at the Chair of Food Chemistry and Molecular Sensory Science, TUM (Prof. Dr. Thomas Hofmann), topic: Studies on saltiness perception in bread and texture model systems – A contribution to salt reduction in foods |
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Nov. 2008 - April 2009 |
Research work at the ZIEL Research Center for Nutrition and Food Sciences, Freising, Germany (Prof. Dr. Michael Rychlik), topic: Alternaria mycotoxins |
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2007 - 2008 |
Tutor for Food Chemistry students of the TUM |
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Sept. 2007 |
Internship at the ZIEL Research Center for Nutrition and Food Sciences (Prof. Dr. Michael Rychlik), topic: Alternaria mycotoxins |
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2004 - 2008 |
Degree in Food Chemistry at the TUM, 1. Staatsexamen (1st state exam, equivalent to M.Sc., grade: 1.0) |
Scientific awards/grants
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2023 |
Bread senator 2024, Association of German Industrial Bakeries (Verband Deutscher Großbäckereien e.V.) |
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2022 |
ERC Starting Grant: GLUTENOMICS |
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2022 |
Harald Perten Prize, International Association for Cereal Science and Technology (ICC) |
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2022 |
Grant of the Young Investigator Network, together with Dr.-Ing. Ulrike van der Schaaf (KIT, LVT) |
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2020 |
Grant of the Young Investigator Network, together with Dr.-Ing. M. Azad Emin (KIT, LVT) |
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2019 |
Science Award, Heinrich-Stockmeyer-Foundation (Wissenschaftspreis der Heinrich-Stockmeyer-Stiftung) |
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2019 |
Research Award, German Coeliac Society (Deutsche Zöliakie-Gesellschaft, DZG e.V.) |
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2018 |
Young Scientist Research Award, American Association of Cereal Chemists (AACC) International |
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2017 |
Bernhard-van-Lengerich Research Award |
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2015 |
Cecil F. Pinney Travel Award, AACC International |
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2015 |
Gerhard-Billek-Prize, German Chemical Society (Gesellschaft Deutscher Chemiker, GDCh) |
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2015 |
Scientific Award, Association of German Industrial Bakeries |
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2014 |
Research Award, German Coeliac Society (Deutsche Zöliakie-Gesellschaft, DZG e.V.) |
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2014 |
Travel grant, GDCh |
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2013 |
„Best Oral Student Paper Award” at the Cereals & Europe Spring Meeting in Leuven, Belgium |
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2012 |
“Best Student Research Paper Competition, 3rd place“, 2012 AACC International Annual Meeting |
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2009 |
Jürgen Manchot Prize for an excellent degree in Food Chemistry |
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2004 - 2008 |
Scholarship according to the Bayerisches Begabtenförderungsgesetz (BayBFG, Bavarian law to promote excellent university entrants) |
Activities in scientific committees
| 2021 – | Technical Co-Director, International Association for Cereal Science & Technology, Austria |
| 2020 – 2023 | Scientific Advisory Board, German Coeliac Society, Germany |
| 2020 – 2021 | Leader, Working Group on Therapy, S2k-Guideline Coeliac Disease, DGVS, Germany |
| 2020 – 2023 | Co-chair of the Regional Association South-West within the Society of Food Chemistry, a division of the German Chemical Society, Germany |
| 2020 – | Member, DIN Standards Committee Food and Agricultural Products, Germany |
| 2019 – | Scientific Advisory Board, Association of European Coeliac Societies, Belgium |
| 2019 – | Member COST Action: CA18101 “SOURDOMICS” |
| 2019 – | Member, American Chemical Society, USA, and German Chemical Society, Germany |
| 2018 – | Member, Working Group on Prolamin Analysis and Toxicity, Germany |
| 2017 – | Working Committee for Cereal Chemistry, Association of Cereal Research, Germany |
| 2017 – | Scientific Advisory Board, Association of the Cereal, Milling & Starch Industry, Germany |
| 2017 – | Scientific Advisory Board, Weihenstephan Institute for Cereal Research, Germany |
| 2015 – 2022 | Chair of the Protein & Enzymes Technical Committee, Cereals & Grains Association, USA |
| 2013 – 2017 | Officer, Protein Division, Cereals & Grains Association, USA |
| 2012 – 2022 | Member, Cereals & Grains Association, USA |
Editorial activities
| 2021 – | Associate Editor, Journal of Agricultural and Food Chemistry, USA |
| 2019 – 2020 | Guest Editor, Research Topic “Gluten, from plant to plate”, Frontiers in Nutrition and Frontiers in Plant Science, Switzerland |
| 2019 – 2021 | Associate Editor, Cereal Chemistry, USA |
| 2018 – 2021 | Editorial Advisory Board Member, Journal of Agricultural and Food Chemistry, USA |
| 2017 – | Editorial Board Member for Acta Alimentaria, An International Journal of Food Science, Hungary |