Prof. Dr. Roland Poms

Teaching at university level: food safety, food allergens, food science and nutrition, hygiene and toxicology, food technology, novel foods, quality management, quality labels, food law, event management. Research and development: food analysis (rapid methods, ELISA, LFDs), food allergen management, novel foods, bio-economy and circular economy Lectures (online and presence), video productions, teaching materials, workshops, conferences, network activities

Teaching, research, international collaboration, English lectures and web materials

At ÖVAF I work with representatives from the Austrian federal government, provincial authorities, and various organizations with industry participation, to enhance collaboration between policy making institutions and relevant industry sectors. Main focus are networking activities and strategy development for the implementation of a national bioeconomy strategy and to initiate collaborative projects addressing research needs, technological innovation, policy development, and economic (green) growth.

To support FAO in the program development for an international conference of significant visibility that will be held jointly by FAO and the Russian Federation in the area of food safety risk assessment and public health implications.

In this position I was responsible for R&D, strategy development, marketing and promotion of applications involving isotope analysis in the food and agriculture sector at Imprint Analytics GmbH.

Association and financial management, staff recruitment and management, membership services, project development and management, research, publications, standardisation and validation of analytical methods, strategy development, policy support, lecturing, teaching, event and workshop organisation and management, fund raising and sponsoring, coordination of committees and working groups, leadership, contract negotiations, web content, eNewsletter, news alerts, Press Releases

GMO detection, PCR, DNA extraction

Food microbiology, Helicobacter pylori, Campylobacter species, selective media, VNC state, ready to eat foods, food safety