Point of contact for residues and contaminants in food

• Research and Development: Responsible for the research area of residue and contamination issues and knowledge transfer in the fields of milk production and processing, novel foods and alternative food production

- Project lead for the research project “Generating evidence for the review of cell count limits in raw milk cheese and industrial milk production”

• Consultancy and expert services in the field of contaminants and residues in food: Technical support on issues relating to contaminants and residues such as PFAS or inhibitors in milk – ranging from analysing current developments to assessing risks and possible courses of action.
• Knowledge transfer and training: Communicating the latest scientific findings to practitioners through presentations, conferences and continuing professional development events on topics such as PFAS, TFA, inhibitors in milk and other food-related issues in the field of contaminants and residues.