Prof. Dr. Simone Pauling

Quality indicates the extent to which a product, a good, or a service meets existing requirements. The demands on our food have long gone beyond safe and healthy nutrition. Resource-conserving, sustainable production, the improvement of environmental and animal welfare standards, fair working conditions, and value creation along regional and global supply chains are central aspects of modern production processes. The use and distribution of natural resources for material recycling, beyond food production, also play an ever-increasing role. Reconciling these diverse aspects is an exciting task to which I am dedicated in my research and teaching.

Professor Dr. Pauling completed her studies in agricultural sciences with a Bachelor of Science from the University of Hohenheim and a Master of Science in Agricultural Management from the University of Reading in England. As part of her doctorate at the Donders Institute for Cognition at Radboud University Nijmegen in the Netherlands, she focused on the animal welfare-friendly slaughter of poultry and developed practically relevant animal welfare indicators. In her professional career, she initially dedicated herself to quality assurance and sustainability in global agricultural and food industry value chains in the system catering sector before returning to applied research. As the head of research for a leading international poultry processing group, she supported the implementation and introduction of innovative and sustainable solutions with international customers. The extensive experience from applied research and numerous discussions with companies, authorities, NGOs, scientists, and other stakeholders on topics of sustainability and quality assurance form the basis for her independent research and teaching as a professor at the Faculty of Life Sciences at Rhine-Waal University of Applied Sciences in Kleve.