Scientific career and education
| since 2024 | Associate Professor (W3), "Food Biopolymer Systems" at Technical University Munich Head of the Research Unit, “Food Biopolymer Chemistry” at the Leibniz-Institute for Food Systems Biology at the TUM |
| 2023 - 2024 | Full Professor (W3), Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences at the Karlsruhe Institute of Technology |
| 2019 - 2023 | Assistant Professor at the Karlsruhe Institute of Technology |
| 2017 - 2019 | Head of the Research Unit, "Functional Biopolymer Chemistry” at the Leibniz-Institute for Food Systems Biology at the TUM |
| 2015 - 2018 | Habilitation at the Technical University of Munich in Food Chemistry, topic: Hypersensitivities towards cereal proteins – analytical, biochemical and immunological aspects |
| Oct 2014 | Doctoral degree (Dr. rer. nat., s.c.l.) of the Technical University Munich |
| 2012 - 2017 | Research fellow in Working Group „Biopolymers” at the Leibniz-Institute for Food Systems Biology at the TUM |
| Mar - Apr 2012 | Research stay in the Cereal and Beverage Research Group at University College Cork, in Cork, Ireland (Prof. Dr. Elke Arendt) |
| 2009 - 2012 | PhD student at the Chair of “Food Chemistry and Molecular Sensory Science” at the Technical University Munich (Prof. Dr. Thomas Hofmann), topic: Studies on saltiness perception in bread and texture model systems – A contribution to salt reduction in foods |
| Nov 2008 - Apr 2009 | Research work at the ZIEL Research Center for Nutrition and Food Sciences, Freising, Germany (Prof. Dr. Michael Rychlik), topic: Alternaria mycotoxins |
| 2007 - 2008 | Tutor for Food Chemistry students of the Technical University Munich |
| Sep 2007 | Internship at the ZIEL Research Center for Nutrition and Food Sciences Freising (Prof. Dr. Michael Rychlik), topic: Alternaria mycotoxins |
| 2004 - 2008 | Degree in Food Chemistry at the Technical University Munich, 1. Staatsexamen (1st state exam, equivalent to M.Sc., grade: 1.0) |
Scientific awards/grants
| 2023 | Bread senator 2024, Association of German Industrial Bakeries (Verband Deutscher Großbäckereien e.V.) |
| 2022 | ERC Starting Grant: GLUTENOMICS Harald-Perten-Prize, International Association for Cereal Science and Technology (ICC) Grant of the Young Investigator Network, together with Dr.-Ing. Ulrike van der Schaaf (KIT, LVT) |
| 2020 | Grant of the Young Investigator Network, together with Dr.-Ing. M. Azad Emin (KIT, LVT) |
| 2019 | Science Award, Heinrich-Stockmeyer-Foundation (Wissenschaftspreis der Heinrich-Stockmeyer-Stiftung) Research Award, German Coeliac Society (Deutsche Zöliakie-Gesellschaft, DZG e.V.) |
| 2018 | Young Scientist Research Award, American Association of Cereal Chemists (AACC) International |
| 2017 | Bernhard-van-Lengerich Research Award, Berlin-Brandenburgische Gesellschaft für Getreideforschung e.V. |
| 2015 | Cecil F. Pinney Travel Award, American Association of Cereal Chemists (AACC) International Gerhard-Billek-Preis, German Chemical Society (Gesellschaft Deutscher Chemiker, GDCh) Scientific Award, Association of German Industrial Bakeries |
| 2014 | Research Award, German Coeliac Society (Deutsche Zöliakie-Gesellschaft, DZG e.V.) Travel grant, German Chemical Society (Gesellschaft Deutscher Chemiker, GDCh) |
| 2013 | „Best Oral Student Paper Award”, at the Cereals & Europe Spring Meeting in Leuven, Belgium |
| 2012 | „Best Student Research Paper Competition, 3rd place“, 2012 AACC International Annual Meeting |
| 2009 | Jürgen Manchot Prize for an excellent degree in Food Chemistry |
| 2004 - 2008 | Scholarship according to the Bayerisches Begabtenförderungsgesetz (BayBFG, Bavarian law to promote excellent university entrants) |
Activities in scientific committees
| since 2021 | Technical Co-Director, International Association for Cereal Science & Technology, Austria |
| since 2020 | Member, DIN Standards Committee Food and Agricultural Products, Germany Scientific Advisory Board, German Coeliac Society, Germany |
| since 2019 | Scientific Advisory Board, Association of European Coeliac Societies, Belgium Member, American Chemical Society, USA Member German Chemical Society, Germany |
| since 2018 | Member, Working Group on Prolamin Analysis and Toxicity, Germany |
| since 2017 | Working Committee for Cereal Chemistry, Association of Cereal Research, Germany Scientific Advisory Board, Association of the Cereal, Milling & Starch Industry, Germany Scientific Advisory Board, Weihenstephan Institute for Cereal Research, Germany |
| 2020 - 2023 | Representative Speaker of the Young Investigator Network, KIT, Germany |
| 2020 - 2021 | Leader, Working Group on Therapy “S2k-Guideline Coeliac Disease”, DGVS, Germany |
| 2019 - 2023 | Member COST Action: CA18101 “SOURDOMICS” |
| 2017 - 2018 | Member of the AOAC International Working Group to develop Standard Method Performance Requirements (SMPRs®) for “Quantitation of Gluten in Oats”, USA |
| 2015 - 2022 | Chair of the Protein & Enzymes Technical Committee, Cereals & Grains Ass., USA |
| 2013 - 2017 | Officer, Protein Division, Cereals & Grains Association, USA |
| 2012 - 2022 | Member, Cereals & Grains Association, USA |
Editorial activities
| since 2021 | Associate Editor, Journal of Agricultural and Food Chemistry, USA |
| since 2017 | Editorial Board Member for Acta Alimentaria, An International Journal of Food Science, Hungary |
| 2019 - 2021 | Associate Editor, Cereal Chemistry, USA |
| 2019 - 2020 | Guest Editor, Research Topic “Gluten, from plant to plate”, Frontiers in Nutrition and Frontiers in Plant Science, Switzerland |
| 2018 - 2021 | Editorial Advisory Board Member, Journal of Agricultural and Food Chemistry, USA |