Food Analysis Congress Keynote Speakers

Katleen Baert Scientific Officer, European Food Safety Authority Katleen Baert is a bio-engineer in chemistry. She obtained her PhD at Ghent University in the field of probabilistic exposure assessment. During that period she worked on biological and chemical hazards such as mycotoxins, Campylobacter and Salmonella. After that she joined the Belgian Federal Agency for the Safety of the Food Chain as a risk assessor for biological and chemical hazards. She joined EFSA in 2010, where she works as scientific officer in the contaminants team of the BIOCONTAM unit.
Martin Roder Food Chemist, Head of Food Allergens, Institute For Product Quality Martin Röder is a food chemist and has been working on food allergen detection methods since he started his PhD project in at the Paul-Ehrlich Institut (PEI) in Langen in cooperation with the university of Frankfurt. In 2011 he received his PhD in food chemistry and was awarded with the Heinrich Stockmeyer science award for his PhD work entitled “Identification and sanitation of allergenic cross-contact in food industry and development of novel allergen detection methods”. In 2012, he joined the ifp - Institut für Produktqualität in Berlin, Germany. Currently, he is head of the department allergen analysis and head of the R&D working group “development and improvement of food allergen detection methods”. He has published several scientific papers on allergen detection methods.
Saskia van Ruth Professor, Wageningen University Prof. Saskia van Ruth heads the Food Authenticity and Nutrients group at RIKILT Wageningen UR in the Netherlands since 2005. In 2012 she was appointed as professor Food Authenticity and Integrity at the Wageningen University, which doubles with her management position at RIKILT. She received her PhD in Food Chemistry from the Wageningen University in 1995 and subsequently carried out research on lipid and volatiles chemistry as post-doctoral researcher for Unilever. From 1998 till 2005 she joined the Nutritional Sciences Department of University College Cork in Ireland, after which she moved to RIKILT Wageningen UR. Her present research interests concern complex authentication issues with regard to composition, production systems (organic, sustainable, halal), geographical origin, processing, and typicality with application of state-of-the-art analytical methodology in combination with chemometrics. Furthermore, she is involved in research on factors determining food fraud vulnerability. She has published 180+ scientific papers, and participated in numerous national, EU and global projects/committees/networks.