Research, development, and production of novel materials depend heavily on the availability of fast and at the same time accurate simulation methods. Machine learning, in which artificial intelligence (AI) autonomously acquires and applies new knowledge, will soon enable researchers to deve ... more
Karlsruher Institut für Technologie (KIT), Institut für Angewandte Biowissenschaften, Abteilung für Bioaktive und Funktionelle Lebensmittelinhaltsstoffe
Majlinda Xhaferaj, born in 1992, completed her food chemistry studies in 2018 at the Karlsruhe Institute of Technology (KIT). Since 2019 she has been a PhD student under the supervision of Professor Dr. Katharina Scherf in the Department of Bioactive and Functional Food Chemistry. Her research focus is on gluten analysis for the improvement of gluten reference materials.
Her work focuses on the production of a suitable and standardized gluten reference material from wheat, barley and rye to optimize method validation and the verification of gluten analysis. For this purpose, the gluten composition of different cereal species and varieties is determined by analytical characterization.
- High-performance liquid chromatography (HPLC)
- Mass spectrometry (LC-MS/MS)
- Supercritical fluid chromatography (SFC)