Lukas Buck

Lukas Buck is a third year PhD student. Having studied food chemistry at the Karlsruhe Institute of Technology, Lukas Buck is now a member of the working group in the Department of Bioactive and Functional Food Chemistry at the Institute of Applied Biosciences lead by Prof. Dr. Katharina Scherf. His master thesis about the establishment of two-dimensional gel electrophoresis for the characterization of different wheat species was awarded by the WIG study award 2023. At the moment, Lukas Buck is working on the project for the prediction of baking quality by spectroscopic and biochemical methods.