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Analytical quantitation of gluten in foods

Detection of gluten from wheat, rye and barley in gluten-free products for celiac disease patients

Majlinda Xhaferaj, Prof. Dr. Katharina Scherf

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 complexity of gluten poses various analytical challenges.

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Dr. Michael Maiwald

Michael Maiwald, born in 1967, is head of the division Process Analytical Technology (…)

Prof. Dr. Katharina Scherf

Katharina Scherf, born in 1985, leads the Department of Bioactive and Functional Food (…)

Majlinda Xhaferaj

Majlinda Xhaferaj, born in 1992, completed her food chemistry studies in 2018 at the (…)

Prof. Dr. Ulrich Kulozik

Ulrich Kulozik, born in 1955, studied food technology at the Technical University of (…)

Mine Ozcelik

Mine Ozcelik, born in 1984, graduated with Bachelor’s and Master’s of Engineering deg (…)

Prof. Dr. Andrea Büttner

Andrea Büttner, born in 1971, studied food chemistry at the Ludwig Maximilian Univers (…)

Patrick Bauer

Patrick Bauer, born in 1992, studied food chemistry at the Friedrich-Alexander-Univer (…)

Prof. Dr. Burkhard König

Burkhard König, born in 1963, received his Ph.D. in 1991 from the University of Hambu (…)

Dr. Maciej Giedyk

Maciej Giedyk, born in 1988, graduated with a Master's of Engineering degree in chemi (…)

Dr. Peggy Stock

Peggy Stock, born in 1976, studied biology at the Martin Luther University of Halle-W (…)

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