Generate a tailored SOP for Dr. Katharina Scherf. Improve your application with a focused, well-structured draft.
Prof. Scherf’s main research interests are protein composition, food crops, wheat-related disorders, celiac disease, and wheat allergy. Together with her team, she aims to develop new analytical strategies to study the complex interplay of structure, functionality, and immunological chemosensory activity of food proteins and peptides. The fundamental insights derived from her work help improve food security, food quality, and food safety. She studied food chemistry at the Technical University of Munich (TUM), where she obtained her PhD degree. After working at the Leibniz Institute for Food Systems Biology at TUM (LSB) and leading a research group in Functional Biopolymer Chemistry, she became a professor at the Karlsruhe Institute of Technology (KIT) in 2019, where she led the Department of Bioactive and Functional Food Chemistry. In 2024, she returned to TUM to lead the research group in Food Biopolymer Chemistry and holds the Professorship in Food Biopolymer Systems.
Karlsruhe Institute of Technology • Karlsruhe
Led the Department of Bioactive and Functional Food Chemistry.
Technical University of Munich • Munich
Leads the research group in Food Biopolymer Chemistry.