Eberhard Groß

• Livestock and meat industry

Erasmus+ Lecturer FH Joanneum GmbH, A-Graz

Livestock and meat production

• Applied animal production - technology
• Special plant technology - animal
• Specialised business studies of animal foodstuffs

Management and controlling in the food industry

• Industrial accounting
• Personnel management and organisation
• Market regulation, trade and quality class law
• Corporate management
• Cost accounting and controlling
• Management in the food industry
• Labour sciences (REFA)
• Interdisciplinary project studies

2022

• Influence of Ike Jime slaughtering on the quality of char (Salvelinus fontinalis).

• Benefit assessment of production controlling using the example of a meat processing plant.

• Investigations into combined cleaning and disinfection in a meat processing plant.

• Possible use of hyperspectral analysis in food of animal origin using the example of meat.

2021

• Introduction of a new calculation programme in a pig cutting plant

• (Re-)introduction of old wheat varieties as regional quality products into the consumer market

• Business management considerations for the operation of an organic farm bakery

• Integration of cutting planning into the ERP system "winweb-food" in a cutting plant

• Effects of the European Broiler Chicken Initiative on the German chicken meat market

2020

• Consideration of the departure of Fleckvieh cows from the production farm to the slaughterhouse under the aspect of animal welfare and animal protection

• Influence of raw material quality on selected process and product properties of biltong

• Evaluation of the energy and greenhouse gas data of a balance computer using the example of a selected dairy product

• Comparison of selected key figures of a new packaging plant with the data of the replaced old machine in a meat products company

• Substance management in the waste water of a dairy

• Mealworms as a protein substitute in foods

• Introduction of the Nutri-Score using the example of reformulation of selected sausage specialities of a meat product manufacturer

2019

• Analysis and optimisation of processes in a pig cutting plant

• Risk assessment due to an ASF outbreak in the catchment area of a medium-sized slaughter and cutting plant

• Comparison of electric and diesel trucks from an economic and ecological point of view using the example of the distribution network of an LEH regional company

2018

• Occupational health management in a company of the meat industry

• Practical working aid for biogas plant operators for the introduction of a safety management system in accordance with Annex III of the Major Accidents Ordinance

2017

• Technical-economic studies on a novel cooling process for pig carcasses

• Investigations into the economic viability of a grape harvesting and processing system

• Business plan for a wholesale company in Montenegro

• Rapeseed products as a fishmeal substitute for rainbow trout - a contribution to the Bavarian Protein Initiative

2016

• Integration of the aspect "traceability" into an existing enterprise resource planning system of a meat processing company

• Planning and profitability analysis of an investment in modern and species-appropriate boarding horse husbandry

• Influence of intermediate storage of maize silage on the potential gas yield

• Investigations into site-specific maturity group recommendations for maize based on heat sums

• Concept for increasing production control in the labelling and packaging department of a jam manufacturer

2015

• Consideration of improving claw health in a milking robot operation

• Value stream analysis of a liquid product in the liquid department of a diet & pharmaceutical company

• Concept for contracting out maintenance services in a meat products company

• Business management considerations for the rearing of tropical shrimps in recirculation systems

• Considerations on the choice of location for the new building of a Bavarian slaughterhouse

• Strategic considerations for an innovative marketing concept for grilled meat

2014

• Consideration of an animal welfare inspection system for cattle in fattening and slaughtering farms from the perspective of a food retailer

• Studies on the influence of demographic factors on sales variation in the meat product range of selected food retail markets

• Optimisation potential through OEE in meat processing using the example of self-service minced meat production

• "Hannibal: Example of a company with cost centre plan and operating branch accounting".

• Studies on the use and benefits of an innovative process for hot meat processing

• Opinion poll among hunters on the stricter food regulations for game meat

• Studies on the introduction of an energy management system according to DIN EN ISO 50001 in a medium-sized bakery business

• Development and introduction of a controlling system for "Delikatess Kochhinterschinken" (delicatessen cooked ham)

2013

• Concept of a variety information catalogue for the fruit educational garden Triesdorf

• Studies on hygiene in the production of beef head meat

• Development of a structured quality assurance system in a meat processing company

• The rework problem in the field of tension between sustainability and food safety

• Introduction of a regional meat brand in a Lower Franconian slaughter and cutting plant

• Development of a performance indicator system for the evaluation of costs and sustainability in animal transport, using the example of a cooperative livestock trading company

• Selected investigations on the effect of frost on white cabbage for sauerkraut production

• Bauer, Th. and E. Groß (2018): Ferkelkastration - Was weiß der Verbraucher wirklich? In: Schule und Beratung H. 10, pp. 44 - 47. Munich.

• Groß, E. and S. Kalchreuter (2016): Mortellaro requires holistic thinking. Dairy Cattle (25) H. 1, pp. 42 - 44.

• Kilian, M.; Y. Shevchenko, E. Groß, I. Smetanska and V. Voytsekhivskiy (2015): Experimental design and development of recipes for obtaining of fructose-free jam. Scientific Reports of the National University of Natural Bio-resources. (57) H. 8, pp. 1-11, National University of Life and Environmental Sciences, Kiev, Ukraine.

• Holzner, J.; E. Groß, T. Müller, Ch. Rauh, T. Spadi, M. Haug and J. Schömig (2014): How do dairies react? DLG-Mitteilungen, H. 6, p. 64 - 66, Frankfurt/M.

• German Agriculture Society (DLG e.V.)
• Society for Information Technology in Agriculture, Forestry and Food Economy (GIL)
• German Society for Breeding Science e.V.
• Association of Former Triesdorfers e.V. - 2nd Vice Chair
• EUROPEA Deutschland e.V. - Association for the Promotion and Networking of Agricultural Education - Member of the Board of Directors

Dipl.-Ing.agr.(Univ.) Eberhard Groß took over the teaching area "Production of Livestock and Meat" as a university lecturer and research assistant for Triesdorf in the winter semester 2005/06. In the newly created Bachelor's degree course in Foodstuff Management, he is responsible for the area of Management and Controlling in the Food Industry.

After completing his studies at the Technical University of Munich-Weihenstephan, he began his career in 1985 with his first scientific work at the Institute for Agricultural Engineering (o.Prof.Dr. H.-L. Wenner) of the TUM in Weihenstephan. After moving to the private sector in 1987, Eberhard Groß worked for Südfleisch Holding AG as an assistant to the management. His responsibilities here included the development of producer advisory strategies and the introduction of integrated quality and branded meat programmes in practice. In addition, he was active in the operational breeding, livestock and slaughter cattle business. At the end of 1990 he was entrusted with the project management for the structural-technical redesign of the meat centre in Pfarrkirchen with an investment volume of about DM 85 million.

After postgraduate studies in law and business administration at the Technical University of Munich, Eberhard Groß took over the management of the livestock, meat, egg and poultry sector at the Bavarian State Institute of Nutrition in 2002. He continued to manage the department during and after the founding of the Bavarian Institute of Agriculture in the newly established Institute for Food Economics and Markets. He gained high recognition for his ability to combine the necessary enforcement requirements with practical concerns. In addition to his work at the State Institute for Agriculture, he continued to be active in research and teaching. At present, among other things, a project on the economic cooling of carcasses is in the centre of attention. Furthermore, in addition to the question of determining the commercial value of carcasses, Mr Groß is concerned with the introduction and adaptation of modern business management and economic methods of commercial industrial production to the meat industry.

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