Katharina Scherf

Prof. Katharina Scherf is an Associate Professor of Food Biopolymer Systems at the Technical University of Munich (TUM) and heads the Food Biopolymer Chemistry research group at the Leibniz Institute for Food Systems Biology (LSB@TUM). Her research focuses on plant-based food proteins, particularly wheat-related disorders like celiac disease and wheat allergy. She develops analytical methods to study protein structure-functionality-immunogenicity relationships, aiming to enhance food safety and quality. Her career includes roles at KIT (2019–2024) and leadership in multiple research groups. Key contributions include ERC Starting Grant (2022), Harald Perten Prize (2022), and numerous awards for allergy and celiac disease research.

Education & Career:

• PhD in Food Chemistry (TUM, 2014)
• Habilitation in Food Chemistry (2018)
• Head of Functional Biopolymer Chemistry Group (Leibniz LSB@TUM, 2017–2019)
• Professor at Karlsruhe Institute of Technology (2019–2024)
• Current roles: Head of Section I (LSB@TUM) and TUM professorship since 2024

Research Focus:

• Protein composition of cereals
• Immunological effects of gluten proteins
• Development of gluten-free food standards
• Proteomic analysis of baking processes
• Food allergy mechanisms

Grants & Awards:

• ERC Starting Grant (2022)
• Bernhard van Lengerich Prize (2017)
• Multiple German Celiac Society Research Awards (2014, 2019)
• Young Investigator Network Grants (KIT, 2020–2023)

Professional Roles:

• Associate Editor, Journal of Agricultural and Food Chemistry
• Scientific Advisory Boards for Celiac Societies and Food Industry Groups
• Leadership in DIN Standards Committee for Food Analysis

Labs & Collaborations:

• Leibniz LSB@TUM facilities
• International collaborations on cereal chemistry and allergy research