Maxim Pollert has a solid background in food research and development, having recently worked at apetito AG from September 2022 to July 2023 as a Praktikant and Projektmitarbeiter in the Product Development department, focusing on the development of texturally modified specialized nutrition that is rich in calories and protein while being allergen-free. Prior experience includes an internship in quality assurance at Froneri, where a hygiene optimization project utilizing ATP testing in ice cream production was conducted, and an internship at DIL Deutsches Institut für Lebensmitteltechnik e. V. in product development. Maxim Pollert holds a Master of Science degree in Food Research and Development from Leibniz Universität Hannover and a Bachelor of Science degree in Bioverfahrenstechnik in der Agrar- und Lebensmittelwirtschaft from Hochschule Osnabrück.
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