Skip to main content Skip to Food Hygiene and Technology navigation

Brigitte Pilz
E-Mail

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)