September 09, 2015

09/09/2015: Eberhard Paech Award 2016 announced

The 16th Eberhard Paech Award will be awarded in 2016. Only once every three years is this prize - highly regarded in the baking industry - awarded for outstanding work in the development of technology, the reputation and the presentation of bread. The next award ceremony will be held in Berlin in October of next year.

The Eberhard Paech Award was awarded for the first time in 1971. Since then, 25 outstanding personalities from the baking industry have received this award. The award criteria are outstanding achievements and contributions in the fields of:
  • Science, Research and Education
  • Technology of bread and bakery product production
  • Product development and quality improvement
  • Bread in nutrition
  • Bread marketing
  • Bread and bakery in the performing arts
The Eberhard Paech Award is worth €10,000, awarded as a whole or in two equal parts. The prize is always awarded to people irrespective of nationality. Research or working groups can also qualify, but not business enterprises.
Image: Joy
The initiator of the award was Eberhard Paech (1910 - 2000), whose life goal was to realise his dream of high-quality bread. For him, bread was the most important staple food, a living thing, an essential part of everyday life and culture. His creativity, his pioneering spirit and his ability to connect overall social developments with the practicalities of the industry, along with his ability to combine the ideas of many, made him a pioneer and an ambassador for producing good bread. In 2000 he handed over the foundation to the 'Vereinigung Der Backbranche e.V.'

Applications and proposals will be evaluated by a jury consisting of practitioners, academics and business representatives throughout the baking industry.   

The tender documents can be obtained from the Board of Trustees of the foundation, at 
Eberhard Paech-Preis-Stiftung gGmbH
Hartmut Grahn
Pariser Str. 53
10719 Berlin. 
Phone: +30 (0)88 55 34 30

Further information will be available soon on the website HERE.  

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