DLG award for Prof. Dr. Friedrich Bauer (Vienna)

Exemplary, honorary commitment as an expert recognized

The board of directors of the DLG (German Agricultural Society) has appointed Prof. Dr. Friedrich Bauer was awarded the Max Eyth Medal in silver. DLG Vice President Prof. Dr. Achim Stiebing presented the medal and certificate at the opening ceremony of the International DLG Quality Test for Ham and Sausages in Bad Salzuflen. With this high award, the DLG recognizes Prof. Bauer's diverse, voluntary commitment to quality testing for boiled sausages and cooked piece goods. Their further development has been just as important to him for almost two decades as the DLG specialist work.

Prof. Dr. Friedrich Bauer (left) receives the Max Eyth commemorative coin in silver from DLG Vice President Prof. Dr. Achim Stiebing

After being appointed university assistant at the Institute for Meat Hygiene, Meat Technology and Food Science at the University of Veterinary Medicine in Vienna and earning a doctorate in technical sciences, Prof. Bauer sought contacts abroad early on. His scholarship at the Federal Institute for Meat Research in Kulmbach from 1986 to 1987 laid the foundation for many years of good contacts in Germany. In 1991, before his habilitation in "Chemistry of foods of animal origin", Prof. Bauer was appointed a member of the Codex Sub-Commission B14 - Meat and Meat Products, ie since then he has contributed his specialist knowledge to the Austrian Food Code. In 2000 he was appointed a member of the plenum of the commission for the publication of the Austrian Food Book and elected chairman of the subcommittee for meat and meat products. His other activities for the meat products industry include his election to the board of the working group for food chemistry, cosmetics and everyday items of the Society of Austrian Chemists, of which he has been chairman since 2008, and his work as a board member of the Austrian Society for Nutrition.

Voluntary work for the DLG

Products from many countries are not only sent to the international DLG tests, the mutual exchange of information is also strengthened by the participation of experts from these countries. Prof. Bauer took part in a DLG quality test for the first time in 1994 and received the DLG test pass in 1995. In addition to his 23 test participations as a tester, test group leader and since 2011 as authorized representative for the international tests of cooked sausages and cooked piece goods, Prof. Bauer is involved in the DLG Commission for the Meat Industry. The mutual exchange of information is often expanded, because Prof. Bauer was also involved in the organization of the first DLG sensor technology seminar in Austria in 2012.

Source: Bad Salzuflen [ DLG ]