Organised by:


Prof. Saskia van Ruth
(RIKILT Wageningen University and Research Centre, Wageningen, The Netherlands)
Saskia heads the Food Authenticity research at RIKILT Wageningen UR in the Netherlands since 2012, which doubles with her position as professor Food Authenticity and Integrity at the Wageningen University. She received her PhD in Food Chemistry from the Wageningen University in 1995 and subsequently carried out research on lipid and volatiles chemistry as post-doctoral researcher for Unilever. From 1998 till 2005 she joined the Nutritional Sciences Department of University College Cork in Ireland, after which she moved to RIKILT Wageningen UR. Her present research interests concern complex authentication issues with regard to composition, production systems (organic, sustainable, halal), geographical origin, processing, and typicality with application of state-of-the-art analytical methodology in combination with chemometrics. Furthermore, she is involved in research on factors determining food fraud vulnerability. She has published 180+ scientific papers, and participated in numerous national, EU and global projects/committees/networks.


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