Katharina Scherf is head of the research unit “Functional Biopolymer Chemistry” at the Leibniz-Institute for Food Systems Biology at the Technical University of Munich (TUM) in Freising-Weihenstephan, Germany, with currently nine Ph.D. students. She studied food chemistry and received her Ph.D. degree (Dr. rer. nat.) from the TUM. Her research activities focus on analytical, biochemical and immunological aspects of wheat sensitivities as well as elucidating relationships between structure, function and bioactivity of cereal proteins to improve food security, quality and safety. She has received several awards for outstanding scientific achievements, is an active member of various national and international boards and author of currently over 30 peer-reviewed original research papers. At Cereals & Grains Association she has been in the leadership of the Protein Division, chairs the Protein & Enzymes Technical Committee and is the 2018 Annual Meeting Program Team Chair.
