The general public knows the chemical compound of carbon dioxide as a greenhouse gas in the atmosphere and because of its global-warming effect. However, carbon dioxide can also be a useful raw material for chemical reactions. A working group at Karlsruhe Institute of Technology (KIT) has n ... more
Prof. Dr. Katharina Scherf
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.
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)