16th ICC Cereal and Bread Congress
Markus Löns

Markus Löns


Starting 1982, Markus Löns has worked several years as a baker in some German bakeries before he extended his knowledge at a High School for Food and Domestic Economy. Following this experience he graduated as Engineer for Food Technology, specializing in flour and grain, and has worked some years at the Leibniz University Hannover, Germany, as the head of the research and training laboratory baking & sweets. 

Markus joined Brabender® in 2002 as sales director for the food department. The first years he worked worldwide at Brabender® as sales specialist for lab equipment, especially rheology, moisture, milling, and viscosity. In 2012 he was appointed as Senior Sales Director Food and from 2016 as Director Food Division responsible for the complete Food Division. Mid of 2019 he advanced internally and is now responsible as Business Development Manager Food for the complete food product portfolio.



About his talk:

Gluten free products rise up in the markets. New products and therefore efficient ways of product development are necessary. The University of Cork hast started a project how to develop new gluten-free products and this presentation will show first results. On the top there was a view on the cost and to use available lab equipment.