Dr. Peter Koehler obtained his Ph.D. degree in 1992 from Technische Universität München, Germany, on disulfide bonds of wheat gluten. Currently, he is vice director of the German Research Center for Food Chemistry in Freising, Germany. Koehler is leading a group working on the structure–function relationships of cereal biopolymers. He is conducting studies on celiac disease and on the structure and functional properties of wheat gluten and other cereal proteins, as well as on enzymes and emulsifiers in breadmaking. He has published more than 100 scientific papers and is teaching food chemistry at Technische Universität München.