Kurzprofil Dr. Sabrina Geißlitz
Arbeitsgruppe Food Biopolymer Chemistry
Lise-Meitner-Str. 34
85354 Freising
Germany
Tel.: +49 8161 71-2975
My main research interests are the protein composition of food crops and wheat-related disorders, especially non-celiac wheat sensitivity. Therefore, I develop new analytical strategies allowing me to study the complex interplay between structure, functionality and activity of food proteins and peptides. Our research activities combine our expertise in food chemistry, analytical chemistry, proteomics and immunological assays to study the structure and functionality of proteins.
Structure-functionality-activity relationships in plant proteins, especially from cereals
Effects of genetic and environmental variability on protein composition related to improved sustainability, biodiversity and end-use quality
Targeted and untargeted Proteomics to quantitate plant proteins
Elucidation of abiotic and biotic stress effects on proteins related to end-use quality and wheat-related disorders
| 2024 – | Senior Postdoc, Food Biopolymer Chemistry, Leibniz-Institute for Food Systems Biology at the TUM, Germany |
| 2023 | Research stay (three months), Applied Metabolic Systems Research Group, Wageningen University and Research (WUR), the Netherlands |
| 2020 – 2024 | Junior Postdoc, Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Germany |
| 2019 | PhD (Dr. rer. nat.), TUM School of Natural Sciences |
| 2019 | Research stay (two months), Applied Metabolic Systems Research Group, Wageningen University and Research (WUR), the Netherlands |
| 2015 – 2019 | Research fellow, Leibniz-Institute for Food Systems Biology at the TUM, Germany |
| 2015 – 2019 | PhD student, TUM School of Natural Sciences, TUM, Germany |
| 2023 | Research Travel Grant of the Karlsruhe House of Young Scientists (KHYS) to conduct a research stay for several months |
| 2022 | Connecting Young Scientists (ConYS) grant of the KHYS to organize the 1. Young Food Proteomics Scientists Conference |
| 2022 | Travel grant of the Analytical Chemistry Division of the German Chemical Society (GDCh) to attend the 7th Cereals & Europe Spring Meeting, Thessaloniki, Greece |
| 2020 | Scientific award of the Association of German Industrial Bakeries for the best PhD thesis in nutritional sciences |
| 2019 | Walter Bushuk Graduate Research Award in Cereal Protein Chemistry of the Cereals & Grains Association for excellence in cereal protein chemistry research |
| 2019 | Internationalization Grant of the TUM Graduate School for external PhD students to conduct a research stay for several months |
| 2019 | Publication Grant ABC of the GDCh to support a collective publication within a research stay of several months |
| 2019 | Cereals & Grains Association Student Travel Award to attend the Cereals & Grains 18 meeting in London, United Kingdom |
| 2019 | Travel grant of the Analytical Chemistry Division of the GDCh to attend the 4th D-A-CH-Conference in Applied Cereal Science in Vienna, Austria |
| 2018 | Travel grant of the German Society for Mass Spectrometry (DGMS) to attend the International Mass Spectrometry Conference 2018 in Florence, Italy |
| 2015 | Travel grant of the GDCh to attend the 44th German Food Chemists Day 2015 in Karlsruhe, Germany |
| 2015 | Award of the Juergen Manchot Foundation for an excellent degree in Food Chemistry |
| 2021 - | Associate Editor for Cereal Chemistry (Wiley Online Library, Hoboken, NJ, USA) |
| 2019 - 2023 | Representative of the Protein Division in the Book Acquisition Committee of the Cereals & Grains Association |
| 2019 | Postdoc representative (Leibniz Postdoc Network) at Leibniz-Institute for Food Systems Biology at the TUM |
| 2018 – 2019 | Student representative in the Protein Division (Cereals & Grains Association) |
| 2018 - | Member, Cereals & Grains Association including Protein Division, USA |
| 2017 - | Member, German Society for Mass Spectrometry (DGSM) and DGMS Young Scientists |
| 2015 - | Member, German Chemical Society (GDCh) including German Food Chemistry Society and Analytical Chemistry Division |
Hermans W, Geisslitz S, De Bondt Y, Langenaeken NA, Scherf KA, Courtin CM. NanoLC-MS/MS protein analysis on laser-microdissected wheat endosperm tissues: A comparison between aleurone, sub-aleurone and inner endosperm. Food Chem 2024; 437: 137735. https://doi.org/10.1016/j.foodchem.2023.137735
Jahn N, Longin CFH, Scherf KA, Geisslitz S. No correlation between amylase/trypsin inhibitor content and amylase inhibitory activity in hexaploid and tetraploid wheat species. Cur Res Food Sci 2023; 7: 100542. https://doi.org/10.1016/j.crfs.2023.100542
Geisslitz S, Islam S, Buck L, Grunwald-Gruber C, Sestili F, Camerlengo F, Masci S, D'Amico S. Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi. Front Plant Sci 2022; 13 :974881. https://doi.org/10.3389/fpls.2022.974881
Geisslitz S, Weegels P, Shewry P, Zevallos V, Masci S, Sorrells M, Gregorini A, Colomba M, Jonkers D, Huang X, De Giorgio R, Caio GP, D'Amico S, Larré C, Brouns F. Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects. Eur J Nutr 2022; 61: 2873-2880. https://doi.org/10.1007/s00394-022-02841-y
Geisslitz S, Longin CFH, Koehler P, Scherf KA. Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species. Sci Rep 2020; 10: 14570. https://doi.org/10.1038/s41598-020-71413-z