Projects
Title Funding Start date End date
GLUTENOMICS - Tracking gluten immunoreactive peptides from the grain to the gut and beyond

EU Horizon Europe, ERC Starting Grant

01 September 2022

30 August 2027
ImmunoSafe-CeD - Towards comprehensive analytical methods for partially hydrolysed gluten to assess product safety for celiac disease patients

EU H2020, ERA-HDHL, BMBF, 01EA2205A

01 April 2022

31 March 2025
Molecular characterization of celiac disease-specific crosslinks between transglutaminase 2 (TG2) and gluten peptides depending on TG2-activity regulating factors

DFG, 458716767 

01 July 2021

31 May 2025
Characterize pea and oat protein fractions for designing and optimizing processes to produce alternatives to milk products

BMWK, AiF 22684 N

01 November 2022

30 April 2025
Elucidation of the gluten network structure of spelt and emmer as a basis for improving of the dough properties

BMWK, AiF 21944 N

01 October 2021

31 December 2024
Reduction of acrylamide content in cereal and potato products via systematic use of asparaginases and antioxidants

BMWK, AiF 21798 N

01 April 2021

30 September 2024
Spectral analysis of flour fractions and extracts to predict the baking properties of wheats from different regions and elucidation of molecular mechanisms

BMWK, AiF 21711 N

01 March 2021

31 August 2024
BigBaking - Ensuring high baking quality and nitrogen-use efficiency through optimization of storage protein composition and enzymatic activity

BMEL, ptble, 28-1-84.04B-18

01 October 2019

31 December 2024
ReBIOscover - Rediscovery of regional ancient grain varieties for the sustainable production of organic food

BMEL, ptble, BÖLN, 2819OE021

01 January 2021

30 June 2024
ABROGATE - Solutions for food allergies by precision diagnostics and treatment

BMBF, 01EA2106C

01 May 2021

30 April 2024
Projects (completed)
Title Funding Start date End date
Process-structure relationships of the wheat protein vital gluten

BMWK, AiF 21289 N

01 October 2020

31 December 2023
Characterization of baking lipase substrate specificities for use in fine bakery goods

BMWK, AiF 20771 N

01 October 2019

31 December 2022
Further projects / networks
Title Funding Start date End date
Verification of the reliability of a handheld consumer device to detect gluten

Research award 2019, German Coeliac Society

01 March 2020

31 December 2020
SOURDOMICS - SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS

COST Action: CA18101

10 April 2019

09 April 2023