Katharina Scherf

Katharina Scherf is an Associate Professor (W3) at the Technical University of Munich (TUM) and Head of the Research Group Food Biopolymer Chemistry at the Leibniz Institute for Food Systems Biology. She leads Section I and focuses on protein composition in food crops, wheat-related disorders (celiac disease, non-celiac gluten sensitivity), and analytical strategies linking protein structure-function-bioactivity. Her work integrates food chemistry, proteomics, and immunological assays to enhance food security and safety. She holds a PhD from TUM (2014) and habilitation (2018).

Professional highlights include ERC Starting Grant (2023), Harald Perten Prize (2022), and multiple roles in academic journals and professional organizations. Key research areas: wheat protein immunoreactivity, sustainable crop breeding, and compliance monitoring for gluten-free products. Active in standard-setting committees (e.g., AOAC International) and clinical guidelines (S2k-Guideline Celiac Disease).

Publications emphasize proteomic analysis of cereal proteins, allergen mechanisms, and historical crop trends. Awards include Bread Senator 2024, German Coeliac Society Research Award, and Young Investigator Network grants. Professional service spans editorial roles (Journal of Agricultural and Food Chemistry), standards development, and scientific advisory boards globally.