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Name
Walter von Reding
Title
Director Business Unit Flour Ingredients, Bakels
Bio
Walter von Reding, male, has extensive international experience in grain-based research projects and grain processing technologies. He has been associated with the Bühler Group for over 19 years, he developed and successfully rolled-out new innovative solutions for the grain and food processing industry.
Since April 2020 he is responsible for the Flour Ingredient Business of the Bakels Group in collaboration with Bühler with focus on Flour Ingredients. He is a trusted person in the grain and food processing industry and within the academic community.
Walter received a Master in Food Engineering, he holds a Bachelor in Economics and an MBA with focus on strategic innovations with focus on innovative technologies.
Walter von Reding is an active member of international organizations like Whole Grain Initiative, HealthGrain Forum and Smarter Future and Board Member of the Swiss Folic Acid Foundation.
Since April 2020 he is responsible for the Flour Ingredient Business of the Bakels Group in collaboration with Bühler with focus on Flour Ingredients. He is a trusted person in the grain and food processing industry and within the academic community.
Walter received a Master in Food Engineering, he holds a Bachelor in Economics and an MBA with focus on strategic innovations with focus on innovative technologies.
Walter von Reding is an active member of international organizations like Whole Grain Initiative, HealthGrain Forum and Smarter Future and Board Member of the Swiss Folic Acid Foundation.
