Dr. Ilka Haase studied food chemistry and received a PhD in food biochemistry at the Technical University of Munich. From 2006 -2013 she was research group leader of the working group “DNA based food analysis” at the University of Hamburg. In 2013 she joined Eurofins Genomics and is business development manager for food. She is member of several official working groups like e.g. the working-group “Biochemical and Molecular Biological Analysis” of the Food Chemical Society (German Chemical Society, chairman since 2017), the working group “Species Identification" of the DIN-Normenausschuss "Lebensmittel und landwirtschaftliche Produkte" and the § 64 LFGB working group "Differentiation of plant and animal species" and of the Federal Office of Consumer Protection and Food Safety.
Topic of presentation:
An overview of the advantages and considerations of the different analysis