Katharina Scherf CS

Katharina Scherf

  • Adenauerring 20 a
    76131 Karlsruhe

Curriculum vitae

Scientific career and education

since 2019

Professor at the Karlsruhe Institute of Technology (KIT)

Oct. 2018

Offer of an Assistant Professorship Bioactive and Functional Food Chemistry (tenure track to Full Professorship), Karlsruhe Institute of Technology (KIT), Germany (accepted)

March 2018

Offer of an Assistant Professorship Food Chemistry and Analytics, KU Leuven, Belgium (declined)

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

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

Oct. 2014

Doctoral degree (Dr. rer. nat., s.c.l.) of the TUM

2012 - 2017

Research fellow at the Leibniz-Institute in Working Group II "Biopolymers"

March - April 2012

Research stay in the Cereal and Beverage Research group at University College Cork, Cork, Ireland (Prof. Dr. Elke Arendt)

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

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

2007 - 2008

Tutor for Food Chemistry students of the TUM

Sept. 2007

Internship at the ZIEL Research Center for Nutrition and Food Sciences (Prof. Dr. Michael Rychlik), topic: Alternaria mycotoxins

2004 - 2008

Degree in Food Chemistry at the TUM, 1. Staatsexamen (1st state exam, equivalent to M.Sc., grade: 1.0)

 

Scientific awards/grants

2020

Grant of the Young Investigator Network, together with Dr.-Ing. M. Azad Emin (KIT, LVT)

2019

Science Award, Heinrich-Stockmeyer-Foundation (Wissenschaftspreis der Heinrich-Stockmeyer-Stiftung) 

2019

Research Award, German Coeliac Society (Deutsche Zöliakie-Gesellschaft, DZG e.V.) 

2018

Young Scientist Research Award, American Association of Cereal Chemists (AACC) International 

2017

Bernhard-van-Lengerich Research Award

2015

Cecil F. Pinney Travel Award, AACC International

2015

Gerhard-Billek-Prize, German Chemical Society (Gesellschaft Deutscher Chemiker, GDCh) 

2015

Scientific Award, Association of German Industrial Bakeries (Verband Deutscher Großbäckereien e.V.)

2014

Research Award, German Coeliac Society (Deutsche Zöliakie-Gesellschaft, DZG e.V.) 

2014

Travel grant, GDCh 

2013

„Best Oral Student Paper Award” at the Cereals & Europe Spring Meeting in Leuven, Belgium

2012

“Best Student Research Paper Competition, 3rd place“, 2012 AACC International Annual Meeting 

2009

Jürgen Manchot Prize for an excellent degree in Food Chemistry

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 – Scientific Advisory Board, German Coeliac Society, Germany
2020 – Leader, Working Group on Therapy, S2k-Guideline Coeliac Disease, DGVS, Germany 
2020 – 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
2020 Scientific Reviewer, National Science Centre, Poland
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
2019 Scientific Reviewer, Agence Nationale de la Recherche, France
2019 Scientific Reviewer, Ontario Agri-Food Innovation Alliance Research Program, Canada
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 – Chair of the Protein & Enzymes Technical Committee, Cereals & Grains Association, USA
2013 – 2017 Officer, Protein Division, Cereals & Grains Association, USA
2012 – Member, Cereals & Grains Association, USA

 

Editorial activities

2019 – 2020 Guest Editor, Research Topic “Gluten, from plant to plate”, Frontiers in Nutrition and Frontiers in Plant Science, Switzerland
2019 – Associate Editor, Cereal Chemistry, USA
2018 –  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