Katrin Löschner

Katrin Löschner is an Associate Professor at the National Food Institute, Technical University of Denmark, specializing in Analytical Food Chemistry. She leads research on nanosized particles and trace elements in food systems, with a focus on risk assessment and novel food safety methodologies. Her work bridges analytical chemistry, material science, and toxicology.

• PhD in Laser-induced structure modifications in plasma polymer films (2008)
• MSc equivalent in Engineering Science (2004)

Her research targets nanoparticle detection (ICP-MS, field flow fractionation) and trace element analysis in food matrices, contributing to EU projects like PHOTONGATE and InPlasTwin. She develops guidelines for nanoadditive characterization and supervises PhD students.

Recent publications highlight applications of SEC-ICP-MS for cadmium speciation, dynamic light scattering for IHAT particles, and genotoxicity studies on chromium exposure. Her work also addresses silver nanoparticles in food additives and aluminum analysis via optimized microwave digestion.

Löschner teaches Food Chemistry courses and participates in international standardization efforts (CEN/TC 352 WG 4). She holds leadership roles in Horizon Europe projects and collaborates with institutions like the University of Athens.