The alumni began their visit at InnovationSPIN, where they were welcomed by Sandra Janczyk, InnovationSPIN’s coordinator. Their enthusiasm for the campus’s transformation was evident right from the first tour. “Even back then, I was amazed at how big the university was. But when you compare it to today, it’s overwhelming—it’s like a small village,” raved Hermann Boeddeker. A navigation system is almost indispensable, he joked.
Anja Röser, who is responsible for the Animal Raw Materials Laboratory in the faculty, guided the former students through Building 5, past modern laboratories that offered exciting insights into current research priorities. Next on the agenda was a tour of the Technika in Building 16. Here, Alexander Ern, a master butcher in the faculty’s Protein-Based Food Technology program, explained the processes in the Food Technology Laboratory, while Heinrich Schröder, who works in Bakery Technology, guided the guests through the specialized laboratories for baked goods and confectionery. The guests were fascinated by the close integration of research, innovation, and practice-oriented teaching that distinguishes the faculty.
Another highlight was the visit to the Future Food Factory. This state-of-the-art center illustrates how innovative technologies are linked to the global challenges of sustainable and healthy food production. The tour concluded with a guided tour of the Beverage Technology facilities in Main Building 1, during which Mandy Meyer, a staff member in the Faculty of Life Science Technologies, presented the functioning and research priorities of this area.
For many of the alumni, the food technology degree program was once a step into the unknown. Hans-Jürgen Baumann recalled: “Back then, the degree program was hardly known in the industry. It was uncharted territory for us, but we really enjoyed this innovative experience.” At the same time, the degree program laid the foundation for successful careers. Herbert Hellweg emphasized the importance of the hands-on training, which had a formative impact on him: “The machines and processes we learned about here were essential in my professional life.”
Rudolf Hoffstadt explained why Food Technology still has a future today: “The challenges are growing ever larger: more people, more diverse needs, and at the same time, food safety must be ensured.” He emphasized that the profession has a bright future and offers young people promising prospects.
For many alumni, the visit was also an emotional journey into the past. Herbert Hellweg, who lives just a few kilometers from the campus, was impressed: “It’s amazing how things have developed—not just the buildings, but also the relevance and growth of the degree program.” He had followed the campus’s development over the years in the press, but the personal visit was something special.
The day ended with a warm farewell, having not only evoked memories but also offered an inspiring outlook on the future of the Faculty of Life Science Technologies. The alumni felt inspired to visit their former campus again in the future.
