Matthias is German citizen. He did apprentices in milling and foreign trade. Afterwards he attended the Swiss School of Milling in St. Gallen and graduated as a Milling Technologist (SMS). Before he joined Buhler in 2000 he had various technical leadership positions in the German Flour Milling Industry. Later, he had leading positions within the Buhler group at various locations in Europe and Sub Sahara Africa, mainly related to project execution and customer service in different fields of the business in the area of grain processing.

Since 2018 he is managing Buhler limited and since 2022 he also took the direct responsibility for the lead of the African Milling School.

Priscilla Bakalian is a food scientist, baker, and flour miller specialized in wheat flour processing and baking applications. She majored in Food Science and Management at the American University of Beirut and is a graduate of the Swiss School of Milling.

Mungai Daniel is a Kenyan, miller by profession having graduated at the International School of
Millling Technology in India in the year 1996
From 1996 to 2016 he worked his way from a trainee miller up to production manager in various
wheat and maize milling companies in Kenya and Mozambique and gained valuable exposure for 20
years.
He joined Buhler in 2016 as a process engineer where has engaged in wheat, maize, pulses and
breakfast cereals commissioning, plant audit/surveys, flowsheet drawing etc.
From February 2023 he joined the African Milling School where he is passionately imparting this
valuable knowhow and expertise to the young generation of apprentice millers.

Wangui is a Mechatronic Engineer by profession. She joined Buhler in 2020 as a service engineer. In the past two years she has worked diligently with Buhler machines in troubleshooting, commissioning and maintenance. This expertise has allowed her to share this knowledge with the African Milling School as a trainer. 

Beryl has a Master’s degree in Food Science and technology with vast experience in food and feed research. She has worked in local universities as a tutorial assistant since August of 2018.

She has also taken part in product optimization for start up bakeries and has also indulged in research with relation to wheat product enrichment for various start ups to minimize cost of production while driving up the nutritional quality of baked goods.

Her experience in food research is invaluable with imparting knowledge to students at African Milling School as well as driving research and innovation at the African milling School Laboratory.