Science meets practice: Dr. Oetker cooperates with TH OWL
Joint research projects lead to closer cooperation between research and practice - start of a cooperation as a transfer hub between the Ostwestfalen-Lippe University of Applied Sciences (TH OWL) and Dr. August Oetker Nahrungsmittel KG.
TH OWL and Dr. Oetker are launching a pioneering cooperation that links research and practice. TH OWL has been conducting intensive research into digitalization topics in food production at its Future Food Factory OWL since 2017. The collaboration with Dr. Oetker will test the practicality of the research, develop it further and thus raise it to a new level.
The cooperation combines scientific expertise with commercial practice and creates new perspectives for students, researchers and industry. The mutual transfer of knowledge promotes practical innovations, trains specialists and at the same time strengthens the East Westphalia-Lippe region. The core of the research is initially the development of smart technologies to increase efficiency in pizza production.
Dr. Christian von Twickel, member of the international management of Dr. Oetker, emphasizes: "The cooperation with the TH OWL is an essential building block to further promote our high standards of quality, sustainability and efficiency in pizza production. We will further develop our objective quality components through data-supported analyses and integrate sensor-based systems into the production process in an application-oriented manner. The scientific expertise of the TH OWL with a focus on food, automation and digitalization supports us on our way to becoming a data-based and technology-supported, sustainable food company. The project is being implemented at Dr. Oetker through strong cross-functional collaboration between the international pizza plants and the Research and Development department."
Professor Dr. Jan Schneider, Head of the Future Food Factory OWL, adds: "We are delighted to intensify the collaboration that already exists in other fields of research and to combine expertise in order to build a bridge between research and application. Our common goal is to make food production more sustainable through application-related developments."
"For TH OWL, this cooperation is another important step towards even more application-oriented research. The collaboration with Dr. Oetker offers considerable advantages for our students in particular, because the courses are always up to date in this way. As it should be: Business, science and students benefit together from the mutual transfer of knowledge and technology. This is what sets us apart and we want to continuously strengthen and expand this," emphasizes Professor Dr. Jürgen Krahl, President of TH OWL.
The cooperation marks a significant step in the connection between research and practice and sets new standards for the future of food production.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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