Alfred Mar
About him:
Alfred Mar holds an engineer's degree in food & biotechnology from the University of Natural Resources and Life Sciences, Vienna. Since 1990 he is a lecturer for Cereal and Baking Technology on the University of Natural Resources and Life Sciences, Vienna and since 2009 is President of the International Association for Cereal Sciences and Technology (ICC) – country member Austria. Alfred has 23 years working experience in bakery, milling and feed industries; positions as product development manager, production manager, sales manager, general manager; Quality Management Qualification of SLG, Sweden; Quality Management trainer, consultant and auditor; experience in industry and research laboratory QM-systems; from 2001 to 2015 manager and headmaster of the Higher Technical College for Food, Cereal & Biotechnology and Master School for Millers, Bakers and Confectioners, Wels/Upper Austria; from 2001 to 2004 he was a consultant in international projects of the European Bank of Reconstruction and Development. Alfred is also a member in professional bodies: Codex Alimentarius Austriacus-expert-commission for milling-, bakery- and pasta-products, Board of the Austrian Nutrition Society and the Austrian Food and Biotechnologist´s Association. He is also author of several publications such as: Schoolbook of Bakery, Trauner Edition, Linz/Austria, 2007 and Bakery and Confectionary 2019; Schoolbook of Science, field biotechnology, Trauner Edition, Linz/Austria, 2013; Schoolbook for Bread experts training, Trauner Edition, Linz/Austria, 2014; Schoolbook of Nutrition Science, Trauner Edition, Linz/Austria, 2019. Several publications in the field of baking technology and related food-law.
About his talk:
"Impact of climate change on cereal science and technology"
Climate change is a fact! The dry and hot summer 2018 in Middle-Europe demonstrated the consequences on grain quality in the entire supply chain from agriculture to processing in an impressing way. Accepting the fact of climate change and the consequences, cereal scientists and technologists have to find acceptable measures within a strategy of resilience.