Personal profile
Research Interests
- Structure-functionality-bioactivity relationships in plant proteins, especially from cereals
- Effects of genetic and environmental variability on protein composition related to improved sustainability, biodiversity and end-use quality
- Development of novel analytical methods for compliance monitoring of gluten-free products
- Proteomics to assess the immunoreactive potential of proteins
- Fundamental mechanisms of (wheat) allergies, non-celiac wheat sensitivity and celiac disease
Education/Academic qualification
PhD, Technical University of Munich
Award Date: 20 Oct 2014
Food Chemistry, 1. State Exam, Technical University of Munich
Award Date: 7 Oct 2008
External positions
Professorship of Food Biopolymer Systems
1 Apr 2024 → …
Karlsruhe Institute of Technology
1 Aug 2019 → 31 Mar 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 12 Responsible Consumption and Production -
SDG 13 Climate Action -
SDG 15 Life on Land
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Collaborations and top research areas from the last five years
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ERC-StG 101040437 - GLUTENOMICS
Scherf, K. (PI), Moßburger, J. (CoI) & Lorenz, K. K. (CoI)
1/09/22 → 31/08/27
Project: Research
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Leibniz Lab "Systemic Sustainability"
Schanze, J. (PI) & Scherf, K. (CoI)
1/04/24 → 31/03/27
Project: Network
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Research output
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Absolute quantification of gluten protein groups and their relation to wheat baking quality
Kaemper, C. (First Author), Geyer, M. (Co-Author), Hartl, L. (Co-Author), Geisslitz, S. (Co-Author) & Scherf, K. A. (Last Author), 1 Mar 2026, In: Food Research International. 227, 118228.Research output: Contribution to journal › Article › peer-review
Open Access -
Acrylamidreduktion in Getreideprodukten durch Asparaginasen, Phenolcarbonsäuren und Salze
Scherf, K. (First Author), 2026, WIG Tagungsunterlagen 2026.Research output: Chapter in Book/Report/Conference proceeding › Conference contribution
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Allergieauslösende Amylase/Trypsin-Inhibitoren in Gerste
Jöstl, S. (First Author), Börner, A. (Co-Author), Geißlitz, S. (Co-Author) & Scherf, K. (Last Author), 3 Apr 2026, In: Lebensmittelchemie. 80, 2, p. 34-37 4 p.Research output: Contribution to journal › Article
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Arbeitsgruppenleitung Food Biopolymer Chemistry am Leibniz-Institut für Lebensmittel-Systembiologie an der Technischen Universität München & Professur für Food Biopolymer Systems
Scherf, K. (First Author), 2026, Jahresbericht 2025 der milch- und lebensmittelwissenschaftlichen Forschung an der TUM School of Life Sciences. p. 63-69Research output: Chapter in Book/Report/Conference proceeding › Report
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Asparaginases combined with calcium salts or phenols to mitigate acrylamide in potato chips
Becker, L. (First Author), Kaplan, Z. (Co-Author), Wagner, M. (Co-Author), Steliopoulos, P. (Co-Author), Amrein, T. M. (Co-Author), Biedermann, M. (Co-Author), Scherf, K. (Co-Author) & Oellig, C. (Last Author), 9 Feb 2026, In: European Food Research and Technology. 252, 3, 110.Research output: Contribution to journal › Article › peer-review
Open Access
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XV International Gluten Workshop "Gluten and Kernel Components: Role in Processing, Health and Diseases"
Scherf, K. (Participant)
1 Jun 2026 → 3 Jun 2026Activity: Participating in or organizing an event › Organizing an event
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Modifying alpha-amylase/trypsin inhibitors (ATIs) composition in wheat: from existing variation to genome editing
Bonarrigo, M. (Speaker), Orlando, F. (Speaker), Geißlitz, S. (Speaker), Scherf, K. (Speaker), Messina, B. (Speaker), Russo, G. (Speaker), Sestili, F. (Speaker) & Masci, S. (Speaker)
1 Jun 2026 → 3 Jun 2026Activity: Talk or event contribution › Poster presentation
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Proteomic insights into baking quality and wheat-related disorders
Scherf, K. (Speaker)
29 May 2026Activity: Talk or event contribution › Invited talk
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4th International Wheat Congress
Scherf, K. (Participant)
28 May 2026 → 29 May 2026Activity: Participating in or organizing an event › Participating in an event
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Weizen und Gluten im Visier zwischen Mythen und Wahrheit
Scherf, K. (Speaker)
22 May 2026Activity: Talk or event contribution › Invited talk
Press/Media
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TU in Freising hat für 2025 große Pläne – und wird jünger, weiblicher und internationaler
28/01/25
1 Media contribution
Press/Media
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Courses
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Food Chemistry 1 for Teacher Training at Vocational Schools, Exercise WiSe 24/25
Scherf, K. 16/10/24 → 5/02/25
Course
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Food Chemistry 1 for Teacher Training at Vocational Schools, Exercise WiSe 25/26
Scherf, K. 15/10/25 → 4/02/26
Course
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Food Chemistry 2 for Teacher Training at Vocational Schools, Exercise SuSe 24
Scherf, K. 17/04/24 → 17/07/24
Course