Co-chair of Session 9 – Organic food authentication
Dr. Peter Rinke studied food chemistry at the Technical University Berlin and biochemistry at University Paris VI. His Ph D thesis about flavour compounds of hydrolysed vegetable proteins was received at Technical University Berlin.
His professional experiences are composed by three years as project manager (toxicology and flavour of hydrolysed vegetable proteins) at CPC-Europe, Heilbronn, Germany, six years as Head of Laboratory of compositional analyses, specialised in fruit juice analytics at Eurofins, Nantes, France, and since 2000 as Technical Manager at SGF International e.V., Nieder-Olm, Germany. After an interruption of a one year mission as quality manager in the Klaus Böcker Group he keeps since January 2015 the position as head of R&D at SGF. He is driving research and development in fruit juice analyses and he is expert in question of food safety aspects in fruit juices. In parallel until October 2018 he was leading the quality department of Casibeans, Belgium, a trade company for pulses and seeds.