Géraldine Carne

A toxicologist by training, Géraldine Carne holds a Ph.D. in public health with a focus on cadmium. She has been working since 2011 at ANSES (the French Agency for Food, Environmental, and Occupational Health & Safety).

As head of scientific projects in the Food Risk Assessment Unit, she conducts expert analyses and research on chemical contaminants in food to better protect public health. She conducts health risk assessments related to the presence in food of environmental contaminants of natural and/or anthropogenic origin, such as trace metals and persistent organic pollutants.

She coordinates and leads ANSES’s scientific work on cadmium. In this capacity, she notably led the Agency’s most recent collective expert assessment titled “Prioritization of Action Leverage Points to Reduce Cadmium Exposure in the French Population Using an Aggregate Exposure Approach,” which involved nearly sixty experts.

Photo credit: © ANSES

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