Dr. Sabrina Geisslitz is a research assistant in the Department of Bioactive and Functional Food Chemistry at the Karlsruhe Institute of Technology (KIT) in Germany. As a group member of Prof. Dr. Katharina Scherf, her research focuses on cereal proteins with special interest in investigating the more difficult baking properties of ancient wheat species (einkorn, emmer and spelt) and the analysis of proteins triggering wheat-related disorders. From 2015 to 2019, she was a research assistant at the Leibniz Institute of Food Systems Biology at the Technical University of Munich (TUM) in Freising, Germany. During this time, she completed her PhD at TUM on proteins in ancient wheat species supervised by Prof. Dr. Peter Koehler. Her doctoral thesis was awarded the Scientific Award of the Association of German Industrial Bakeries and Walter Bushuk Graduate Research Award of the Cereals & Grains Association. She is a member of the Cereals & Grains Association and associate editor of the journal Cereal Chemistry.