Katharina Scherf

About her:

Dr. Katharina Scherf leads the research unit “Functional Biopolymer Chemistry” at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich. The unit studies the complex interplay between structure, functionality and bioactivity of food biopolymers in a multidisciplinary way and uses these fundamental insights to improve food security, food quality and food safety. One of her main research interests are analytical, immunological and biochemical aspects of celiac disease, non-celiac gluten sensitivity and wheat allergy. Having studied food chemistry, Katharina Scherf obtained her PhD degree from the TUM and was awarded with several scientific prizes, including the Young Scientist Research Award of AACC International in 2018 and the Gerhard-Billek-Prize of the German Chemical Society in 2015.

About her talk:

“Nutritional, functional and sensory properties of gluten-free raw materials”

This presentation will give an overview on the nutritional, functional and sensory properties of different gluten-free raw materials and recent progress in gluten-free bread making. One example will focus on the identification and quantitation of key food odorants in gluten-free rice bread in comparison to wheat bread.