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Food

Meat

The meat industry is undergoing a process of transformation. Our goal is to help professionals actively shape the future of the meat sector with up-to-date analyses, quality programmes and best practice.

The DLG Committee for Meat was established in 2010 to intensify the DLG's technical work. It has chosen meat quality and meat processing as its core topics. The upstream and downstream areas should also be included,

for example tangential topics such as sustainability or the discourse with society. The goal is to remain in constant dialogue with current research in these specialist areas.

The DLG Committee for Meat

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The DLG Committee for Meat

The committee members are experts from business, research and education under the chairmanship of Prof Matthias Upmann. By organising conferences or publishing specialist articles, the committee has the opportunity to position itself in the meat industry and to seek and maintain an exchange with the specialist public. The DLG technical programme at Anuga FoodTec, the world's leading trade fair for food and beverage technology, and EuroTier also offer the opportunity to exchange ideas.

The committee meets twice a year digitally and in person at different locations where possible. Guest participation is possible on request.

Current topics
  • Identifying key issues in the industry, e.g: Energy efficiency, salt reduction in meat products, sustainability, hygienic aspects, advanced production technologies, etc.
  • Initiating solutions 
  • Strengthening and professional development of DLG quality tests
  • Development of product descriptions for the DLG quality tests and creation of a code of practice
  • Preparation of recommendations/opinions on developments specific to the industry
  • Trend and innovation monitoring for the industry
  • Communicating the specialist information and solutions developed to the industry and its upstream and downstream sectors via statements, publications, specialist conferences, seminars, forum events, etc.

Members and permanent guests  

  • Arnold, Matthias; Privatfleischerei Arnold GmbH & Co. KG, Kraupa
  • Brüggemann, Dagmar, Dr.; Max Rubner-Institut, Kulmbach
  • Bühler, Horst; Bühler GmbH, Ochsenhausen
  • Dörr, Holger; Wilhelm Brandenburg GmbH & Co. oHG, Frankfurt am Main
  • Falkenstein, Christian; Falkenstein Projektmanagement GmbH, Aulendorf
  • Gatzemeier Cornelius Maria; Hela Gewürzwerk Hermann Laue GmbH, Ahrensburg 
  • Gibis, Monika, Prof. Dr. rer. nat.; Universität Hohenheim, Stuttgart
  • Graubaum, Diana, Prof. Dr. med. vet.; Berliner Hochschule für Technik, Berlin
  • Hertel, Christian, PD Dr.; Deutsches Institut für Lebensmitteltechnik (DIL) e.V., Quakenbrück
  • Jannsen, Michael; Jannsen Fleischwaren KG, Meldorf
  • Kelliger, Hubert; Westfleisch SCE mbH, Münster
  • Kielbassa, Christopher, Dr.; Ecolab Deutschland GmbH, Monheim am Rhein
  • Knedlik, René; Münster
  • Kneißler, Andreas, Dr.; Labor Kneißler GmbH & Co. KG, Burglengenfeld
  • Lutz, Steffen; VAN HEES GmbH, Walluf
  • Marggraf, Ralf; Edeka Minden-Hannover Prüfungs- und Qualitätsmanagement GmbH, Minden
  • Oeller, Bernhard; WOLF Essgenuss GmbH, Schwandorf
  • Upmann, Matthias, Prof. Dr. med. vet.; Hochschule Ostwestfalen-Lippe, Lemgo
  • Vienenkötter, Guido; Westfälische Fleischwarenfabrik Stockmeyer GmbH & Co. KG, Sassenberg
  • Wimmer, Dominic; Fraunhofer Institut für Verfahrenstechnik und Verpackung IVV, Freising
Chairman

Prof. Dr. med. vet. Matthias Upmann
Ostwestfalen-Lippe University of Applied Sciences
Lemgo, Germany

Deputy Chairman

Guido Vienenkötter
Westfälische Fleischwarenfabrik Stockmeyer GmbH & Co. KG Sassenberg, Germany

Management

Simone Schiller
DLG Competence Center Food
Eschborner Landstraße 122
60489 Frankfurt
Tel.: +49 69 24788-390
S.Schiller@DLG.org

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