Alexander Forster celebrates 25 years of service

Drei Personen stehen im Freien nebeneinander und blicken in die selbe Richtung. Die linke Person hat die Händer hinter dem Rücken, die rechter Person hat die linke Hand in der Hosentasche. Die Person in der Mitte hält in der rechten Hand eine Urkunde und in der linken Hand einen gefüllten Weidenkorb.
© Josef Gangkofer

After many twists and turns, the honouree found his way to the HSWT, where he has been working at the Institute of Horticulture since 2018.

Alexander Forster’s 25-year service anniversary spans several roles at various institutes. He has now been working at HSWT for eight years and values the exceptionally good working atmosphere there.

Positions prior to joining the University of applied sciences

Alexander Forster’s path to HSWT took him through various organisations. After spending five years working in the field of water analysis at the laboratory of the Bavarian Institute of Forestry (LWF), he began working on a project basis in 2006 at the Chair of Forest Nutrition and Water Balance at the Technical University of Munich (TUM). There, he worked both in the laboratory and in the field.

Within TUM, he later moved to the subject area of Geomorphology and Soil Science, where he worked until 2015. Alexander Forster then made another ‘stop-off’ at the LWF for three years before finally taking up a permanent post at the HSWT on 1 April 2018.

A varied remit

The honouree’s remit is wide-ranging, extending from analysing substrate, soil and plant samples using a wide variety of laboratory methods to supervision of laboratory practicals. Alexander Forster particularly enjoys these practicals, which offer him a welcome change from the often stressful day-to-day routine in the laboratory. 

As well as the working atmosphere, he particularly values the respectful working environment at HSWT and remains very satisfied even after eight years at the University of applied sciences: “Looking back, I’m actually glad that nothing came of those old permanent contracts, as it’s been good here at HSWT.”

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