Research output per year
Research output per year
Personal profile
Research interests
Prof. Scherf’s main research interests are the protein composition of food crops as well as wheat-related disorders including celiac disease and wheat allergy. Together with her team, her mission is to develop new analytical strategies to study the complex interplay between structure, functionality, immunological and chemosensory activity of food proteins and peptides. The fundamental insights help to improve food security, food quality and food safety.
Scientific Career
Having studied food chemistry at the TUM, Prof. Scherf obtained her PhD degree from the TUM. She worked at the Leibniz Institute for Food Systems Biology at the TUM (LSB) and led the research group Functional Biopolymer Chemistry. In 2019 she became a professor at the Karlsruhe Institute of Technology (KIT) where she led the Department of Bioactive and Functional Food Chemistry. Since 2024 she leads the research group Food Biopolymer Chemistry at the LSB and also holds the Professorship of Food Biopolymer Systems at the TUM.
External positions
Working Group Leader Food Biopolymer Chemistry, Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München
1 Apr 2024 → …
Expertise related to UN Sustainable Development Goals
In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):
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SDG 2 Zero Hunger -
SDG 3 Good Health and Well-being -
SDG 6 Clean Water and Sanitation -
SDG 8 Decent Work and Economic Growth -
SDG 9 Industry, Innovation, and Infrastructure -
SDG 12 Responsible Consumption and Production -
SDG 15 Life on Land
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Absolute quantification of gluten protein groups and their relation to wheat baking quality
Kaemper, C., Geyer, M., Hartl, L., Geisslitz, S. & Scherf, K. A., 1 Mar 2026, In: Food Research International. 227, 118228.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Asparaginases combined with calcium salts or phenols to mitigate acrylamide in potato chips
Becker, L., Kaplan, Z., Wagner, M., Steliopoulos, P., Amrein, T. M., Biedermann, M., Scherf, K. A. & Oellig, C., Mar 2026, In: European Food Research and Technology. 252, 3, 110.Research output: Contribution to journal › Article › peer-review
Open Access -
Barley hordein isolates as candidate reference materials for gluten quantitation – a proof-of-concept study
Xhaferaj, M., Muskovics, G., Bugyi, Z., Tömösközi, S. & Scherf, K. A., 1 Nov 2026, In: Food Chemistry. 528, 150962.Research output: Contribution to journal › Article › peer-review
Open Access -
Comprehensive analysis of spelt flour composition and breadmaking quality
Hempel, C., Longin, C. F. H., Scherf, K. A. & Geisslitz, S., Apr 2026, In: Journal of Food Composition and Analysis. 152, 109007.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Demonstration of Gliadin Penetration into the Epidermis by Tape Stripping as Prerequisite for Percutaneous Sensitisation in Wheat Allergy
Kiani, C. J., Faihs, V., Folda, I., Kugler, C., Maier, B., Yokooji, T., Matsuo, H., Biedermann, T., Scherf, K. A. & Brockow, K., Apr 2026, In: International Journal of Molecular Sciences. 27, 8, 3536.Research output: Contribution to journal › Article › peer-review
Open Access