Harald Perten Prize 2022 to Prof. Dr. Katharina Scherf

The Harald Perten Prize is intended to recognize and reward outstanding achievements in science, research, teaching or transmission of knowledge which serve the cereal sciences and technology, primarily recognizing practical applications in the areas of starch, gluten and enzymes.

In full accordance with these demands this year's Harald Perten Prize is awarded to Katharina Scherf, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany, and will be officially announced at the ICC2022 Conference in July 2022.

Prof. Dr. Katharina Scherf is heading the Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences (KIT). Together with her team, she studies the complex interplay between structure, functionality and bioactivity of food biopolymers and uses these fundamental insights to improve food security, quality and safety.

Since 2012 her main interest has been laid on the functional properties of gluten and the effect of enzymes on gluten and bread. Additionally, her specific efforts have been focused on analytical, immunological, and biochemical aspects of celiac disease, non-celiac gluten sensitivity and wheat allergy. Having studied food chemistry, Katharina Scherf obtained her PhD degree from the Technical University of Munich (TUM) and was a research group leader at the Leibniz-Institute for Food Systems Biology at the TUM.

Her research was awarded with several prestigious scientific prizes, including the Research Award of the German Coeliac Society (2019 and 2014), the Young Scientist Research Award of the Cereals & Grains Association (2018) and the Gerhard-Billek-Prize of the German Chemical Society (2015).

Katharina Scherf is an exceptional scientist having brought her research to an impressive internationally esteemed level and, thus, is a worthy recipient of the Harald Perten Prize 2022.

8th International Conference on Dietary Fibre 2022 - Save the Date!

The 8th International Conference on Dietary Fibre 2022, organised by the Laboratory of Food Chemistry and Biochemistry of the KU Leuven (BE) and ICC, will be held in Leuven (BE) on 16-18 October 2022.

DF2022 is entitled Towards Unlocking the Full Potential of Fibre for Food, Function and Global Health and aims at finding answers to challenging and topical questions, like:

  • Is all undigested food DF?
  • Which novel tools can help unravel DF structure-function relationships in silico and in vivo?
  • What role can DF play in animal protein replacement strategies?
  • Can DF-plant protein interactions be leveraged to improve functionality in food systems?
  • Can food fermentation be used to enhance the functional and nutritional properties of DF?
  • Do purified DF and DF in an intact plant matrix exert different functionalities and health benefits?
  • Can DF properties be directed to optimise the composition of the gut microbiome?

The conference addresses scientists and representatives of the industry and academia from all over the world, bringing together experts of different areas of dietary fibre research, including food (bio)chemistry, (bio)physics, technology, processing, fermentation, quality and human and animal health.

Online registration as well as abstract submission will open soon!

20th ICC Conference 2020 in Vienna - Submit your Abstract!

The 20th ICC Conference 2022 will be organised together with BOKU (University of Natural Resources and Life Sciences Vienna) as hybrid event in Vienna from July 5-7, 2022. 

The call for abstracts is now open (until 4 April) as well as the early bird registration

Become a sponsor of ICC2022 - view all the options here!

Don’t miss your chance to showcase your research, to interact with your peers, to learn something new, to expand your network and to get inspiration for new ideas and solutions!

New ICC Standards now available!

We are pleased to announce 2 new ICC Standards which have been adopted officially end of last year:

ICC DRAFT STANDARD No. 189 "Determination of ‘Falling Number’ using Bastak FNCheq to estimate the level of Alpha-Amylase Activity based on viscosity in wheat flour and wheat meal"


ICC STANDARD No. 186 "Determination of the Solvent Retention Capacity (SRC) of wheat flour using the CHOPIN-SRC"

These Standards are available in the online store and can be immediately downloaded!

ICC Members get discounts on Standards purchases - contact us!

ICC welcomes a new Corporate Member!

ICC is pleased to welcome its new Corporate Member, Novozymes A/S, Denmark.

Novozymes is unique in its dedication to enzymes and microbes. For more than 70 years, Novozymes work with these biological problem solvers has made a big difference to our shared world. In baked goods, enzymes support producing new products that appeal to on-the-go consumers who want it all – easy convenience, healthier-for-you, and delicious. Novozymes purpose looks ahead to what they can achieve together with customers, consumers, governments, academia and others around in terms of finding the sustainable answers that our world needs.

We look forward to a fruitful collaboration!

Web: www.novozymes.com