Wolfgang Suwelack

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Wolfgang Suwelack (born October 20, 1937 ) is a German entrepreneur and pioneer in the freeze-drying of food.

Life

Wolfgang Suwelack studied industrial engineering at the Technical University of Munich and the Technical University of Darmstadt . There he became a member of the Catholic student union KDSt.V. in 1957. Rheno-Franconia Munich in the CV and the KDSt.V. Nassovia Darmstadt in the CV . After completing his studies, he joined the family business founded in Billerbeck in 1927, which already had an entrepreneurial predecessor in the Billerbeck steam dairy in 1884 by Josef Suwelack . At the age of 25, after the death of his father Otto Suwelack in 1962, Wolfgang Suwelack becomes managing partner of Dr. Otto Suwelack KG . Under his leadership, a new type of freeze-drying process was invented and introduced in 1963 , which revolutionized the shelf life of food . In 2006 the company was sold to Arend Oetker .

In 1997 he founded the Dr. Suwelack Skin & Health Care AG , which u. a. Is the world leader in the treatment of burns caused by freeze-dried products. A collagen- elastin matrix (Matriderm) can be used to rebuild the dermis after third-degree burns . In 2012 the company renamed MedSkin Solutions Dr. Suwelack AG around.

In December 2003 he founded the Wolfgang Suwelack Foundation , which is primarily aimed at children and young people, schoolchildren and students in order to promote projects and initiatives in the areas of coming to terms with the past and commemorative culture as well as peace work and human rights education. From 1999 to 2004, Wolfgang Suwelack was President of the International Fellowship of Motorcycling Rotarians, Chapter Austria Germany Switzerland (IFMR-AGS) , and since 2005 its Honorary President. He is also involved in the School - Economy North Rhine-Westphalia initiative .

In 2009, Wolfgang Suwelack was awarded the Order of Merit of the Federal Republic of Germany with the Order of Merit .

Web links

Individual evidence

  1. Dr. Suwelacks freeze dryers ensure good taste , Welt am Sonntag from July 31, 2005