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Fresenius conference to discuss how to deal with mineral oil residues in food

On 7 and 8 November, Akademie Fresenius will be devoting its attention to another one of today’s big food safety topics at an international symposium in Dusseldorf: How to deal with mineral oil residues and synthetic hydrocarbons in food. Following the tremendous reception received by an earlier conference this spring, Akademie Fresenius has once again succeeded in signing up a team of internationally renowned experts from EFSA, the Cantonal Laboratory Zurich, the research sector as well as from the mineral oil and wax industries, the food industry and the trade for this event.

In recent times, foodstuffs contaminated during the production process by machines that have not been properly cleaned or packaging materials contaminated by mineral oil have been getting more and more attention in the media and amongst consumer protection organisations. A new study carried out by the European Food Safety Authority describes how mineral oil effects human health. How can the different methods for determining mineral oil content and classifying oil and hydrocarbons be appropriately evaluated – and which ones are particularly suitable? Which solutions can be implemented in the food and packaging chain right now? Which tasks does the mineral oil industry need to tackle today? These and many more questions will be answered in the presentations and discussions that make up this international symposium.


  • Maurus Biedermann, Cantonal Laboratory Zurich
  • Marco Binaglia, European Food Safety Authority (EFSA)
  • Malene Teller Blume, Coop Denmark 
  • Juan-Carlos Carrillo, European Petroleum Refiners Association (CONCAWE) 
  • Dirk F. Danneels, European Wax Federation (EWF) 
  • Romy Fengler, Fraunhofer Institute for Process Engineering and Packaging (IVV)
  • Konrad Grob, Cantonal Laboratory Zurich
  • Rüdiger Helling, Saxon State Ministry of Social Affairs and Consumer Protection
  • Nils Hinrichsen, ADM Research 
  • Florence Lacoste, Institute of Fats and Oils (ITERG) 
  • Martin Lommatzsch, Lommatzsch Laboratory 
  • Reinhard Matissek, Food Chemistry Institute of the Association of the German Confectionery Industry (BDSI)
  • Dieter Schrenk, University of Kaiserslautern 
  • Thomas Simat, Technische Universität Dresden (TUD)
  • Lionel Spack, Nestlé Suisse 
  • Matthias Wolfschmidt, foodwatch

Click here for full programme details!

Dates: 7 and 8 November 2017

Location: Dusseldorf 

Contact Details:

Die Akademie Fresenius GmbH

Alter Hellweg 46
44379 Dortmund

Phone  +49 231 75896-50
Fax  +49 231 75896-53


Rebecca Keuters

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Rebecca Keuters
Press Relations Officer

+49 231 75896-76