Olaf Gruess
Olaf Gruess is an expert in External Innovation and Partner Development, specializing in orchestrating external scouting initiatives, identifying breakthrough technologies, crafting integration strategies, and fostering strategic partnerships worldwide.
With over 25 years of experience in the food industry, Gruess has led diverse initiatives spanning new product development, including baked goods, yogurt, cereal bars, shelf-stable and frozen meals, as well as strategic research in areas such as sodium reduction and human taste perception. His career also includes impactful roles in marketing, open innovation, and early-stage startup evaluation.
Before joining Cargill, Gruess served as Head of Open Innovation at General Mills’ long term research division, where he was responsible for developing and managing strategic partnerships.
He currently serves on the Scientific Advisory Board of the German Institute for Food Technology (DIL) and actively mentors and advises food and ag-tech startups. He is a frequent judge and mentor at startup accelerators and incubators.
Gruess holds a Ph.D. in Food Science and a Master’s degree in Nutrition and Food Science from the University of Bonn, Germany and the University of Ghent, Belgium.
He is the holder of several patents and is a recognized thought leader, regularly sharing his expertise through keynote speeches, guest lectures, and presentations at global summits and conferences.
Sessions
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Collaboration Breakfast Briefing: Leading Together in the Food Industry25-Sep-2025Breakout Room
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From Insight to Action: Priorities & Partnerships for Innovation to Thrive25-Sep-2025Main Stage
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