Dr. Silke Bruns
Dr. Silke Bruns received a degree in food chemistry from the University of Hamburg, Germany . She also holds a PhD in chemistry of the Technical University of Munich. Furthermore, she obtained a Master of Business Administration (MBA) from the Open University Business School in United Kingdom.
From 1997 to 2001 she worked as Quality Assurance Manager and Product Development Manager in the industrial sector of natural cosmetics and frozen foods.
From 2001 to 2005 Dr. Silke Bruns worked for an international laboratory group at different sites.
Expert advice and the careful consideration of customer needs, as well as economic sensibility on an international level were significant prerequisites for successful job performance.
Dr. Silke Bruns has had in-depth, hands-on experience in the quality assurance of food products and cosmetics, in the execution of laboratory performance assessments, and in all matters related to food law.
In addition to her chemical and economic background and her comprehensive business experience, Dr. Silke Bruns speaks fluent English and French.
Active participation in committees
Scientific advisory board (Bureau du Conseil de Direction Technique) of the French Proficiency Test Provider "Bipea"
Working group on "nanomaterials" of the Food Chemistry Society at the Society of German Chemists "Gesellschaft Deutscher Chemiker"
Performance assessments & Statistics
Since 1996 Dr. Silke Bruns has had in-depth, hands-on experience in the design, organisation, execution and statistical evaluation of laboratory performance assessments. It is in this context that she works with leading organisations.
Within the context of her doctor's thesis she also evaluated established systems for assessing analytical competencies and developed new approaches in particular related to routine conditions in the laboratory.
Using a framework of seminars and workshops (both external and in-house) she regularly presents the current developments and issues related to food law.