Anett Winkler joined Kraft Jacobs Suchard in December 1998 to head up the research microbiology laboratory in Munich. Later on Anett concentrated on chocolate, biscuits and other low moisture foods including supplier developments and approvals. She also consolidated the scientific basis for microbiological process controls in low moisture foods by performing validation studies for nut & cocoa processing. Following a regional role for Microbiology in the Eastern European, Middle East & African Region she was globally designing food safety programs, rolling out training modules related to food safety and further supporting supplier development.

Anett was also the global expert for thermal processing within Mondelez International. In October 2017 Anett moved to a new position as “EMEA Food Safety Advisor” at Cargill, where she is supporting all Cargill businesses in that region (Europe / Middle East / Africa) for microbiological / food safety related topics. Anett is active in EHEDG (Chair of water management group), in ILSI Europe (Chair of Microbiology Food Safety TF), and a member of ICMSF. Within Germany she is also co-editor of the Handbook on Food Hygiene.