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.