Simone Loos-Theisen

Prof. Dr. Simone Loos-Theisen serves as Professor and Deputy Head of the Department of Food Safety at Geisenheim University. She has held her professorship since 2016 and has been working at the university since 2015. Her academic career spans food safety research, analytical chemistry, and microbiology with a focus on allergen detection methods.

• Biology with focus on microbiology and mathematics at Johannes Gutenberg-University Mainz
• PhD from Saarland University (1999) on yeast toxin research

Prof. Loos-Theisen's research centers on food safety analytics, particularly the development and optimization of detection methods for food allergens. Her work addresses critical challenges in food safety testing, including the reduced effectiveness of standard ELISA methods when analyzing processed foods like roasted nuts. She has pioneered approaches to improve allergen detection in complex food matrices, with significant contributions to gluten and nut allergen analysis. Her research bridges fundamental science with practical applications in food production and safety control systems.

Analysis of Prof. Loos-Theisen's publication record reveals a strong focus on analytical method development for food safety testing, particularly ELISA-based detection systems. Her work consistently addresses the challenges of detecting allergens in processed foods, where conventional methods often fail due to protein denaturation during heating. She has made significant contributions to understanding how food processing affects allergen detection and has developed improved methodologies accordingly. Her research spans food chemistry, analytical biochemistry, and practical food safety applications.

Prof. Loos-Theisen actively participates in academic advising and research supervision. She has been involved in cooperative work-study programs and serves as a key figure in the Food Safety bachelor's program at Geisenheim University. Her teaching extends to professional development through presentations at industry events and academic conferences.

She leads significant research projects funded by governmental and institutional sources, including the Federal Ministry of Education and Research and the Hessen State Ministry. Current projects focus on optimizing hygiene measures in vegetable production and identifying allergenic potential in food processing chains.

Prof. Loos-Theisen maintains strong connections between academic research and industry applications through her work with the Department of Food Safety, where she applies scientific rigor to practical food safety challenges facing the food industry.