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Prof. Dr. Katharina Scherf

Karlsruher Institut für Technologie (KIT), Institut für Angewandte Biowissenschaften, Abteilung für Bioaktive und Funktionelle Lebensmittelinhaltsstoffe

Prof. Dr. Katharina Scherf

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.


Learn from yesterday, live for today, hope for tomorrow. The important thing is not to stop questioning. (Albert Einstein)


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.


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).


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.


  • Immunologic methods (ELISA)
  • Gel electrophoresis (SDS-PAGE)
  • High-performance liquid chromatography (RP-HPLC, GP-HPLC)
  • Mass spectrometry (Proteomics, LC-MS/MS)

Facts, background information, dossiers

  • wheat allergies
  • gel electrophoresis

Other articles by this author

All articles

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. (…)

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    How Cells Correctly Choose Active Genes

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    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

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  • Authors

    Majlinda Xhaferaj

    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

    Dipl. Ing. Sonja Mülhopt

    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

    Dr. Hanns-Rudolf Paur

    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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