Gabriele Scholz

Nestle
Lausanne Switzerland

Biographical Sketch: Gabriele Scholz is a Food Safety Scientist at the Nestlé Research Center in Lausanne, Switzerland. She is a molecular biologist by training and obtained her PhD at the Freie Universität Berlin. She then moved into the field of the validation of alternatives to animal experimentation and in in vitro toxicological assays at the Federal Institute for Risk Assessment (BfR) in Berlin. Gabriele changed to work in the Pharmaceutical industry where she applied in vitro safety testing using organ cell culture models in early drug development. Since more than 13 years at Nestlé she has built a strong expertise in the health risk assessment of chemical contaminants in foods, particularly those that arise through heat processing. Being active in working groups (e.g. ILSI Europe) with various stakeholders to evaluate the safety relevance of such compounds for human dietary consumption, she has a good record of publications in the area. She is a member of the European Society for Alternatives to Animal Testing (EUSAAT) and the International Maillard Reaction Society (imars).

Papers:
Approaches for Prioritizing and Evaluating Trace Contaminants