How do different factors from farm to fork influence food structure, functionality and immunological activity?
Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?
New paper in Nutrients
Our interdisciplinary work shows that old and modern wheat varieties stimulate immune cells in a similar way. Therefore, wheat breeding cannot be blamed for a higher prevalence of wheat-related disorders. The full text is available here: doi: 10.3390/nu14204257
Wieser H, Koehler P, Scherf KA. Chemistry of wheat gluten proteins: Quantitative composition. Cereal Chemistry 2022; in press. doi: 10.1002/cche.10553
Geisslitz S, Islam S, Buck L, Grunwald-Gruber C, Sestili F, Camerlengo F, Masci S, D'Amico S. Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi. Frontiers in Plant Science 2022; 13: 974881. doi: 10.3389/fpls.2022.974881
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!