We focus on answering the following main research questions:

How do different factors from farm to fork influence food structure, functionality and immunological activity?

How do genetic and environmental factors affect the protein composition of food crops?

Why does the prevalence of wheat-related disorders, e.g., celiac disease or allergies, increase within the population?


We are looking for PhD student to begin in April 2023
A PhD position (m/f/d, TV-L 13, 50%, 3 years) is available in our group to begin in April 2023. The candidate will work on the characterization and denaturation kinetics of oat and pea proteins (project AiF 22684N). Find out more HERE. Please send your complete application documents until Dec. 14, 2022 (by e-mail) to: Prof. Dr. Katharina Scherf.

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

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Recent papers

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

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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!