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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.
Focus
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.
Methods
According to legislation, foods bearing a gluten-free label must not contain more than 20 mg of gluten per kilogram, which is crucial to ensure food safety for celiac disease patients. (…)
Taking Microbes Out of Dark and Into the Light
Microorganisms are the oldest, most abundant, and most diverse life forms on earth and offer enormous potential for biotechnological applications. To date, however, only a fraction of them could be isolated and cultivated. The “MicroMATRIX” research project, funded with EUR 1.5 million by t ... more
How Cells Correctly Choose Active Genes
It is essential for cells to control precisely which of the many genes of their genetic material they use. This is done in so-called transcription factories, molecular clusters in the nucleus. Researchers of Karlsruhe Institute of Technology (KIT), Friedrich-Alexander-Universität Erlangen-N ... more
Automated chemical synthesis: reliable production and rapid knowledge gain
One of the most modern infrastructures for automated process control in chemistry is being built by the Karlsruhe Institute of Technology (KIT) together with BASF: The facility will initially produce new substances in parallel for applications in fields ranging from biology to materials sci ... more
Analytical quantitation of gluten in foods
According to legislation, foods bearing a gluten-free label must not contain more than 20 mg of gluten per kilogram, which is crucial to ensure food safety for celiac disease patients. Gluten is detected by immunological, genomic, chromatographic and/or mass spectrometric methods, but the c ... more
Assessing the lung toxicity of air pollutants
The current debates on driving bans in European cities show not only how important air quality is to the public but also reveal the lack of available methods to directly assess the adverse effects of air pollutants on human health. more
Katharina Scherf, born in 1985, leads the Department of Bioactive and Functional Food Chemistry at the Institute for Applied Biosciences, Karlsruhe Institute of Technology (KIT). Having studied food chemistry at the Technical University of Munich (TUM) she obtained her PhD degree and qualif ... more
Sonja Mülhopt earned her diploma in mechanical engineering at the Berufsakademie Mannheim (now DHBW) in 2000, completing her concomitant training at the Karlsruhe Research Center, now the Karlsruhe Institute of Technology (KIT). In 2014 she received the Master of Science in Chemical Enginee ... more
Hanns-R. Paur earned his doctorate in chemistry at the LMU Munich and subsequently researched as a postdoc at the University of California, Riverside. Activities From 1997 to 2018 he headed the Department of Aerosol and Particle Technology at the Institute for Technical Chemistry (ITC) of t ... more
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