Head of Research & Developemt
Maxfry GmbH
Hagen, Nordrhein-Westfalen, Germany
Life and career:
Christian Gertz was born in Coesfeld/Germany in 1948. At the University he studied food chemistry and did his doctorate at the Technical University of Hanover (Germany) ". During a Post Doc stay at the French Institut des Corps Gras (Iterg), to acquire further practical knowledge and experience in the technology of fats.
In 1975, he began his career in goverment at the Offical Chemical Investigation Office in Hagen, where he was finally Head of Office in 2009.
After his retirement in 2013, he became an employee of Maxfry GmbH, where he is able to successfully continue his development of novel methods of olive oil analysis and thermal treated fats and oils .
Gertz was a member of numerous national and international expert committees at the Federal Health Office, the German Institute for Standardisation (DIN) and the European Committee for Standardisation (CEN)
Head of the Technical Group Analysis and Quality Assurance of the German Society for Fat Science (DGF)
Honours and awards:
- 1982 Josef Schormüller Prize of the Society of German Chemists
- 2004 Normann Medal of the German Society for Fat Science
- 2021 Honorary membership of German Society for Fat Science .
Publications:
He has published about 100 scientific papers including 8 book chapters and edited 2 books.
His area of research includes all aspects of the deep-frying process (analytics, quality assurance, thermo-oxidative degradation, heat stabilizing agents, fat quality) and the development of new analytical methods using new chemometric approaches to analyse olive oils and frying oils.
Disclosure information not submitted.
The detection of adulterated olive oil
Tuesday, May 2, 2023
3:10 PM – 3:30 PM MDT
The impact of fat deterioration on formation of acrylamide in fried foods
Wednesday, May 3, 2023
8:30 AM – 8:50 AM MDT