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. Herbert Wieser´s major research interest focused on the chemistry of cereal proteins, in particular of gluten proteins, and structure/function relationships of these proteins. He had a special interest in celiac disease with focus on toxic protein structures. He published 330 original scientific papers and book contributions. 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.