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Karlsruher Institut für Technologie (KIT), Institut für Angewandte Biowissenschaften, Abteilung für Bioaktive und Funktionelle Lebensmittelinhaltsstoffe
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 qualified as a professor at the TUM, where she was a research group leader at the Leibniz-Institute for Food Systems Biology at the TUM. In 2019, she was appointed professor at KIT.
Leitmotif
Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning. (Albert Einstein)
Activities
Katharina Scherf is a member of the Scientific Advisory Board of the German Celiac Society, a member of the Working Group on Prolamin Analysis and Toxicity and Chair of the Protein & Enzyme Technical Committee of the Cereals & Grains Association.
Awards
Katharina Scherf has received several awards for her research work, including the Gerhard-Billek Prize of the German Chemical Society (2015), the Young Scientist Research Award of the Cereals & Grains Association (2018), the Research Award of the German Celiac Society (2014 and 2019) and the Science Award of the Heinrich Stockmeyer Foundation (2019).
Focus
Professor Scherf's research interests lie in the interactions between proteins, between proteins and other food components and between proteins and the human gastrointestinal and immune systems, all with a focus on cereals. Her research focuses on elucidating the relationship between the structure, functionality and bioactivity of proteins. She conducts studies on the causes of celiac disease, non-celiac gluten sensitivity and wheat allergies and investigates the changes in environmental conditions and their effect on the protein composition of plants for food production.
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
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 resea ... 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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