Dr. Günter Lach

For more than 30 years Dr. Günter Lach dealt with the analysis and evaluation of residues and contaminants in food products, utility articles, environmental samples and cosmetics.

Furthermore, he has many years experience in the procurement and implementation of norms, directives and regulations on a national and international level.

Dr. Günter Lach studied chemistry at the Technical University in Darmstadt, Germany and was awarded a PhD from Kassel University.

The long-term employment as technical director and member of the managing board at a leading private service laboratory in Hamburg was then followed (2001 to 2005) by the post as General Manager of a pesticide testing laboratory, which is part of an international group of analytical service providers.

Priority areas

Working priorities of Dr. Günter Lach are the technical responsibility and line management for the analysis of residues and contaminants in private sector service laboratories. Moreover, analytical and juridical assessor, in particular for baby food products and organic food highlight Dr. Lach's professional competencies.

Additional participations in committees

Scientific advisory board of the QS organisation related to Fruit - Vegetables - Potatoes "QS Fachgesellschaft Obst-Gemüse-Kartoffeln" (2004-2013).

Various standards committees (temporary on request, e.g. DIN AK Pesticides, DIN AK Tobacco, CEN TC Pesticides in vegetable foods).

Aktive participations in committees

Dr. Günter Lach is member of the scientific advisory board of the German Association of Processors and Traders of organic products "Bundesverband Naturkost Naturwaren (BNN) e.V." for many years. In addition, he is corresponding member of the working group on pesticides of the Food Chemistry Society at the Society of German Chemists "Gesellschaft Deutscher Chemiker".

And ...

Within the scope of symposiums, work-shops and congresses Dr. Lach has presented a variety of lectures and poster articles concerning different topics. He is editor of several scientific publications related to residue analysis and is also co-editor of the book "Qualitätssicherung von Öko-Lebensmitteln - Ein Leitfaden für die Praxis".

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.

Priority areas

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"
(since 2012)

Working group on "nanomaterials" of the Food Chemistry Society at the Society of German Chemists "Gesellschaft Deutscher Chemiker"
(since 2014)

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.

And ...

Using a framework of seminars and workshops (both external and in-house) she regularly presents the current developments and issues related to food law.

Dr. Andreas-Sascha Wendt

Dr. Andreas-Sascha Wendt, examined food chemist (TU Braunschweig, Germany), successfully finalised his PhD related to mycotoxin analyses at TU Braunschweig in co-operation with the laboratory Applica GmbH (Bremen, Germany) in 2007.

From 2002 up to 2015, he was employed at private food laboratories (Applica in Bremen, and Wessling in Berlin) and involved in the areas of analyses (LC, IR-MS, AAS), customer service, evaluation of results and label checks.

Dr. Wendt also gained experiences as officer in the official control of foodstuffs during his time at the Federal Office of Consumer Protection and Food Safety (BVL).

Since 2015, Dr. Wendt is working as consulting chemist all around the subject “food safety” for enterprises of the food market and adjacent areas. In 2018 he became partner of Lach & Bruns Partnership and runs the corresponding office in Berlin.

Priority areas

Dr. Andreas-Sascha Wendt is deeply involved in the evaluation of residues and contaminants as well as in the precise differentiation between each other.

Additional fields of expertise are the verification of food labels, the preparation of labelling texts / elements (health claims, food supplements, foods for particular nutritional uses like f. ex. baby food) and the establishment of risk-oriented monitoring plans of food products.

Active participation in committees

Working group on “fruit juices” of the Food Chemistry Society at the German Chemical Society (Gesellschaft Deutscher Chemiker) (since 2009).

Priority areas

Moreover, the establishment and verification of specifications and QA-documents, as well as the content-driven and organisational design of external and internal seminars belong to his core competencies.

He also is dealing with related food chemical topics and product knowledge-based questions. Thus, he prepares expert reports and statements for new upcoming issues. Such statements can also relate to complaints of official control bodies or of customers across the food chain.

And ...

Using a framework of presentations and publications, Dr. Wendt provides his expert knowledge. Publications are to be found f. ex. in the loose-leaf-collection of the German publisher “Behr’s Verlag”: „Organic food products – Code of practice“ and „Bakery technology – Code of practice“.