Dr.
Karl Ludovici
Managing DirectorChemist, Food Technologist
+49 173 5445919karl.ludovici@nexnoa.com

Managing Director
Dr. Karl Ludovici

After graduating in chemistry with a focus in process engineering, Dr. Karl Ludovici earned his PhD in inorganic chemistry at the University of Cologne. He joined Pfeifer & Langen GmbH & Co KG as an operating engineer in sugar production, starting a career in food and animal feed production that now spans more than 30 years. Initially responsible for starch and glucose production in Germany, he then took on international duties, moving to a French subsidiary of P&L. There, he first worked as a project engineer with responsibility for process development, capacity building and expanding the product range. He subsequently worked in business development for starch and protein processing, establishing its modified proteins business in collaboration with a Dutch company being active in milk replacement. Moving back to Germany in the head office of P&L, Dr. Ludovici assumed the role of sales manager for industrial sugar products, later becoming head of applications engineering and product development for Germany and Europe. As head of marketing, he was also responsible for enhancing the product portfolio in the area of household sugar. Since joining the family-owned holding company P&L Industrie- und Handels KG, he has overall responsibility for technology and applications engineering. Today he is one of the two managing directors of nexnoa GmbH.

 

During the course of his work in the food and animal feed industry, Dr Karl Ludovici has developed, or co-developed, and registered a number of patents:

2021-06-16  PH- PH-ADJUSTED SWEETENER

2012-02-14  Method for producing poured fondant articles

2007-05-02  STABILIZED BURNT SUGAR

2016-06-16  CELLOBIOSE-CONTAINING DRINK

2015-01-22  CELLOBIOSE IN FERMENTED MEAT AND SAUSAGE PRODUCTS

2015-01-22  CELLOBIOSE IN COMPOSITIONS FOR CONSUMPTION OR INGESTION

2015-01-22  CELLOBIOSE-CONTAINING SUGAR MASS

2015-01-22  RARE SUGARS

2015-08-14  Dry mixture and concentrate and method for producing ice cream

2008-07-11  Feed and feed additive

2010-05-15  Preparing food product that exhibits shell made of pelleting substance, preferably confectionery products, comprises adding free-flowing filling, which partially consists of water containing, liquid starting material, into the shell

2009-12-04  Grinding method and ground product

2007-08-23  Method for preparing and using B-starch

1998-03-21  PROCESS FOR PRODUCING A GEL-FORMING SUBSTANCE

1994-07-14  Layout configuration representation system using monitor field

As a result of his decades of practical experience in nearly all areas of industrial food production and his years of service in the german community research (“Gemeinschaftsforschung”) Dr. Karl Ludovici brings comprehensive expertise to the research and operational implementation of nexnoa developments.

He specialises in product and process development for legume protein-based meat successors, and in process development and scale-up for wheat processing, especially the extraction of wheat protein. The experience he gained as one of those responsible for implementing a new sustainable European system for the production and marketing of plant protein products benefits the research and practical implementation of nexnoa solutions. With his specific knowledge of protein modification and carbohydrate chemistry, he is not only one of the key drivers of the research, but also an experienced analyst when it comes to the subsequent operational processes. His comprehensive experience – from agricultural raw materials production to product development, application technology, production management, market development, sales and marketing – is a rich source of expertise on which nexnoa customers can draw.