Career

• Apprenticeship as chemical laboratory technician at the Institute for Meat Hygiene
• employed at the Institute since 1984

Areas of responsibility

• Routine chemical testing of meat and meat products
• Chromatographic techniques (gas chromatography GC, high pressure liquid chromatography HPLC)
• Analysis of oxidative fat changes, determination of fat parameters (peroxide number POZ, thiobarbituric acid-reactive substances TBARS, iodine number JZ, acid number SZ, saponification number VZ)