Wolfgang Lutzer

Wolfgang Lutzer has a diverse work experience in the field of research and development. Wolfgang currently holds the position of Head of R&D at Josef Manner & Comp. AG since June 2021. Prior to this role, they were involved in product development and technology at the same company from December 2018 to June 2021. Wolfgang also served as an expert in product safety and norms, where they supervised subcontractors, conducted risk analysis, and managed projects from October 2016 to December 2018.

In addition to their industry experience, Wolfgang Lutzer has teaching experience as a lecturer in Süßwaren technology at the University für Bodenkultur Wien starting in May 2023. Earlier in their career, they worked as an R&D Project Manager at Gutscher Mühle Traismauer GmbH from February 2016 to October 2016.

Wolfgang has also been involved in research projects at various institutions such as the University of Natural Resources and Life Sciences, Vienna. As a technical assistant at the Department for Biotechnology, they contributed to an international research project focused on strain improvement of Pichia pastoris in collaboration with the Lonza Group and the University für Bodenkultur Wien. Additionally, they worked as a project employee at DirectSens GmbH and the Istituto di Chimica del Riconoscimento Moleculare (ICRM).

Wolfgang Lutzer's early experience includes working as a student employee at the University of Natural Resources and Life Sciences, Vienna, where they contributed to the same strain improvement research project.

Overall, Wolfgang Lutzer has gained extensive experience in R&D, product development, project management, and teaching in the field of technology and biotechnology.

Wolfgang Lutzer's education history begins in 2009, when they enrolled at the University of Natural Resources and Life Sciences, Vienna (BOKU), where they pursued a degree in Lebensmittel- und Biotechnologie. Wolfgang completed their studies in 2013. Following this, from 2013 to 2016, Wolfgang attended the same university and obtained a Diplom-Ingenieurin (Dipl.Ing.) degree in Lebensmittelwissenschaft und -technologie.

In terms of additional certifications, Wolfgang received the Lean Administration-Green Belt certification from Donau-Universität Krems in May 2021. Wolfgang also obtained two certifications in sensory expertise: the Sensorischer Sachverständiger zur Bewertung von Süßwaren DIN EN ISO/IEC 17024:2012 certification from DLG e.V. - German Agricultural Society in July 2019, and the Sensorischer Sachverständiger zur Bewertung von Feinen Backwaren DIN EN ISO/IEC 17024:2012 certification from the same institution in June 2019.