How do wheat breeding, environmental conditions and food processing affect wheat proteins and their relevance to baking quality and wheat-related disorders?
This colloquium explores current research on gluten proteins, amylase/trypsin inhibitors (ATIs) and celiac disease-active peptides. Dr Sabrina Geisslitz from the Leibniz Institute for Food Systems Biology at the Technical University of Munich will present research on the composition and structure of cereal proteins. Using advanced LC-MS/MS methods, she investigates how genetic factors, growing conditions — including climate change — and food processing influence proteins and peptides in wheat-based foods.
Examples from ancient and modern wheat varieties, breeding programmes and products such as beer will illustrate how changes in proteins and peptides may affect baking quality and wheat-related disorders. The talk offers insights into analytical approaches and the interactions between breeding, environment and food processing.
When: 16 December 2026, 9:30–10:30 am
Where: ATB Potsdam or online via Zoom (hybrid)
Registration: via email at presse@atb-potsdam.de
The Zoom link will be sent by email after registration.