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.
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.
Eduardo Schelbauer started working at Buhler in 2015 as an intern and later joined the technology
department in Buhler South America. At the technology department he developed flowsheets for mills
in the region for most varied processes including Wheat Mills, Maize Mills, Feed Mills and Bakeries.
Along the design of the flowsheets, he also executed commissioning of new mills in South America
In addition, Eduardo graduated as mechanical technician and has deep knowledge in machines and
Eduardo joined the African Milling School in January 2021 as Technical Instructor. His experience in
various projects will be valuable in his new role.
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.