Dr. Herbert Wieser

Chemie und physikalische Eigenschaften von Glutenproteinen und ihre Verbindung zur Zöliakie mit Fokus auf toxische Proteinstrukturen

Herbert Wieser studied Food Chemistry at the University of Munich and completed his M.S. in 1970. He obtained a Ph.D. degree in Food Chemistry in 1974 from the Technical University of Munich. In 1973, he joined the German Research Center for Food Chemistry and was member, head, and scientific advisor of the Working Group “Structure/function relationships of biopolymers” until his retirement in 2017. Since 2022, he is guest scientist at the Institute of Food Chemistry, University of Hamburg. He was awarded the Max-Rubner Award of the German Nutrition Society in 1984, the Osborne Medal of the AACC International in 2007, and the Neumann Medal of the German Association of Cereal Research in 2009.
Herbert Wieser`s major research deal with the chemistry and physical properties of gluten proteins and their relation to celiac disease with focus on toxic protein structures. He published more than 300 original scientific papers, review articles, book contributions, and conference reports. He is first author of the books “Celiac Disease and Gluten – Multidisciplinary Challenges and Opportunities” and “Wheat – an Exceptional Crop” published by Elsevier Inc.