Anett Winkler

Kraft Foods R&D Inc.,
München Germany

Biographical Sketch: Anett Winkler joined Kraft Jacobs Suchard in December 1998 to head up the research microbiology laboratory in Munich. She developed the internal Microbiological Methods Manual before moving towards manufacturing and Research & Development microbiological support in all Kraft Foods categories (Cheese, Coffee, Chocolate, Beverages). Later on Anett concentrated on chocolate, biscuits and other low moisture foods including supplier developments and approvals. She also consolidated the scientific basis for microbiological process controls in low moisture foods by performing validation studies for nut & cocoa processing. Following a regional role for Microbiology in the Eastern European, Middle East & African Region she is now globally designing food safety programs, rolling out training modules related to food safety and further supporting supplier development. She is also the global expert for thermal processing within the complany. Before moving to industry Anett had worked in Basic Research on different projects in Germany and USA looking at molecular and biochemical changes during drug withdrawal and studying relapse mechanisms. She has studied Microbiology in Germany, but completed her Master degree at the Lomonossov State University in Moscow about mutations in bacteriophages. After that she returned to Germany where she obtained her PhD on work about stress responses in Bacillus subtilis.

Papers:
Validation Studies: An Overview of Currently Used Approaches