Tilo Hühn, based in Wädenswil, ZH, CH, is currently a Center Coordinator Foodcomposition and -processdesign - Institute for Food and Beverage Innovation at ZHAW Life Sciences und Facility Management, bringing experience from previous roles at Goba AG Mineralquelle und Manufaktur, The Singularity Group, Barry Callebaut Group and FOOD CAMPUS BERLIN. Tilo Hühn holds a 2017 - 2019 Master of Advanced Studies in Digital Business @ HWZ Hochschule für Wirtschaft Zürich. With a robust skill set that includes Management, System Thinking, Unternehmensstrategie, Research, Marketing and more, Tilo Hühn contributes valuable insights to the industry.
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