Personal profile
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 13 Climate Action
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Collaborations and top research areas from the last five years
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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 Access -
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 -
Improved Prediction of Wheat Quality and Functionality Using Near-Infrared Spectroscopy and Novel Approaches Involving Flour Fractionation and Data Fusion
Ziegler, D., Buck, L., Scherf, K. A., Popper, L., Schaum, A. & Hitzmann, B., Jan 2026, In: Food Analytical Methods. 19, 1, 48.Research output: Contribution to journal › Article › peer-review
Open Access -
Proteomics Analysis of Celiac Disease-Active Peptides in Food Products with Partially Hydrolyzed Gluten
Tissen, E., Dakwar, L., Geisslitz, S. & Scherf, K. A., 28 Jan 2026, In: Journal of agricultural and food chemistry. 74, 3, p. 3013-3027 15 p.Research output: Contribution to journal › Article › peer-review
Open Access -
Synergistic effect of washing process and after-treatment parameters on gluten protein composition, rheological, and baking properties
Hoeller, N., Alpers, T., Holtz, K., Whitehead, I., Becker, T. & Scherf, K. A., Jan 2026, In: International Journal of Biological Macromolecules. 339, 149678.Research output: Contribution to journal › Article › peer-review
Open Access