Profil

Education

Completion of Apprenticeship as Chef

Completion of Technische Fachhochschule Berlin

Food Science & Technology

Completion of Technical University of Applied Science
Bachelor of Food Science & Technology

Completion of Technical University Berlin
Master of Food Science & Biotechnology

Completion of PhD at the University of Stuttgart-Hohenheim
Faculty I, General and Applied Science

Work History and Experience

Head of Department ‚Process Control’ in the Delicatessen and Pickled Vegetable Industry

Mixing, Homogenising, Pasteurising, Fermentation, Freezing, Packaging
Publications on Qualty Assurance matters, Member / Participant of the Association of Delicatessen Manufacturers

Head of Department ‚Process Control’ and Environmental Officer in the Baking Ingredients Industry.
Kneading, Powder handling, Printing techniques (Patent for printed Chocolate Decor), Aseptic techniques (with publications), Project Management (incl. China),
Packaging
Environmental techniques (2 ASU Environmental Awards)
Establishment of an Environmental Management System, Member / Participant of the Association of Sweets Manufacturers

Production Manager in the Pickled Vegetable Industry

Responsibility for up to 400 staff, Budget responsibility, Production planning, Shop Floor Control, Project Leader for technological Projects

Chief Executive (CEO) of a Biotechnology Company

Incorporation of Company Planning and Start Up of a sterile (aseptic) Fermentation Process for Yeasts and Lactobacilli, Planning and Start Up of a green-field Biotechnology Plant
General Responsibility for Administration, Personel, Supply, Production & Production Support, R&D, Quality Assurance, OH&S, Sales (incl. world wide Export)
Board member of the Association of Organic Food Manufacturers

Co-operation with European Universities and Mentor of numerous Master Thesese in all positions held.