Tobias Rosenbaum

Managing Director IE Food Munich

As a graduate mechanical engineer with more than 25 years of professional experience, I have developed deep expertise in technologically advanced plant engineering and international project business. My background includes leading complex industrial projects, managing project portfolios and overseeing larger organizational units. Across all roles, I work with a clear focus on what truly matters: structured decision‑making, long‑term vision and measurable results. Since 2020, I have been Managing Director at IE Group in Munich, responsible for the Food sector.

Tobias Rosenbaum
“For me, the food factory of the future is defined by robust, highly automated processes, flexible and scalable material and personnel flows, and a production environment with a hygiene concept that ensures maximum safety and productivity. Functional and well‑designed architecture plays an equally important role, as it supports motivated and engaged employees.”

Brief Profile: Expertise at a Glance

Challenging and forward‑looking projects focused on maximum productivity and sustainability in the food industry.

Industry Focus

Planning and implementation of complex, tailor‑made production facilities across all segments of the food industry. Strong emphasis on innovative and scalable concepts with high productivity, while maintaining a balanced relationship between investment costs and long‑term operating and production costs.

Role at IE Group

Managing Director responsible for project business in the food industry in Germany. Primary point of contact for all IE Group projects in the food sector.

Technical Expertise

In‑depth understanding of the specific requirements of the food industry. Extensive experience in factory planning, plant engineering, general planning and the implementation of complex industrial construction projects, supported by a strong methodological approach.

My Journey: Sustainable Food Factories & Robust Projects

The food industry faces growing pressure from increasingly strict requirements for product safety and variety, combined with the need to operate efficiently and cost‑effectively. In my experience, resolving these conflicting demands requires excellent communication and close collaboration within project teams. Especially in the early project phases, I place great importance on a clear methodology and the right combination of expertise across project partners and networks.

For me as an engineer, the food factory of the future always begins with a well‑designed process concept. This includes the intelligent selection and configuration of production technologies, machinery and systems. Interfaces and scalability must be considered from the outset. Despite increasing complexity, robustness and operational reliability must remain the top priority, including RAMS considerations. Even rapidly growing segments such as alternative proteins can rely on proven process technologies, provided they are combined in a structured and well‑thought‑out way.

During site visits, I often see that food production facilities are less automated than comparable plants in other industries and still operate without modern transport and warehouse logistics. Consistent automation and integrated intralogistics, rather than fragmented solutions, are critical success factors, especially in brownfield expansions. They shorten material routes, reduce land usage and ensure reliable delivery capacity for a growing and increasingly diverse product portfolio.

Rising energy costs, future CO₂ pricing, limited building space and stricter regulatory requirements make sustainability a decisive success factor for industrial projects and a key driver for new investments. However, sustainability in industrial construction goes far beyond installing photovoltaic systems on factory roofs. Significant economic advantages can be achieved through the thermal and electrical integration of production processes with building services and plant infrastructure, often combined with eligibility for public funding. In the future, projects will not succeed despite sustainability, but because of it.

For owners, investors and financiers alike, robust projects are essential. Clear supply and service interfaces, transparent project management and reliable partners offering binding cost and schedule guarantees form the foundation for successful investments.

My Vision for 2040

I see a future in which food factories are planned and built in an increasingly sustainable and highly integrated way, progressing toward the autonomous factory. Flexible, scalable and expandable processes, supported by modern intralogistics, will form the backbone of production.Professionally structured projects and strong partnerships will secure both CAPEX and OPEX and become a decisive competitive advantage in an increasingly demanding market environment.

Selected Projects

Pacovis AG - Efficient food production & logistics optimization
Food
Stetten, Switzerland

Pacovis AG - Efficient food production & logistics optimization

In addition to dry products, Pacovis AG also manufactures wet products for the food industry, trade and the hospitality sector. For an upcoming expansion, IE Food was appointed as general planner and general contractor to develop a holistic master plan for a second independent industrial building. Building on this, our experts developed various concepts to improve logistics and production processes.
MPREIS – General Planning and Feasibility Study for Expanding a Bakery
Food
Völs, Austria

MPREIS – General Planning and Feasibility Study for Expanding a Bakery

MPREIS is one of Austria’s best‑known food retailers, operating its own production facilities for meat and baked goods. As general planner, IE Food was responsible for the Planning and Execution of a bakery expansion while production continued without interruption.
TrendMeal AG – IE Masterplan and General Planning for the Expansion of a Convenience Food Business
Food
Wernberg-Köblitz, Germany

TrendMeal AG – IE Masterplan and General Planning for the Expansion of a Convenience Food Business

TrendMeal AG is one of the market leaders in ready meals and convenience food. As general planner, IE Food developed a modular IE masterplan enabling a fivefold increase in production capacity through phased expansion.
Meiereigenossenschaft eG Viöl – Masterplan Including Hygiene and Energy Concept for a New Dairy
Food
Viöl, Germany

Meiereigenossenschaft eG Viöl – Masterplan Including Hygiene and Energy Concept for a New Dairy

Meiereigenossenschaft eG Viöl is one of the last independent dairies in Schleswig‑Holstein. IE Food carried out the feasibility study and was responsible for the Planning and Execution of a new dairy, including a comprehensive hygiene and energy concept.
Josef Müller Gemüse AG – Planning and Construction of an Extension for Food Production
Food
Steinach (SG), Switzerland

Josef Müller Gemüse AG – Planning and Construction of an Extension for Food Production

Josef Müller Gemüse AG processes fruit and vegetables into high‑quality convenience food. As the general contractor, IE Food expanded the industrial building during ongoing operations and doubled the production area.
Coop VZ Bern - Intelligent site restructuring to maximise efficiency in empties logistics
Food
Bern-Brünnen, Switzerland

Coop VZ Bern - Intelligent site restructuring to maximise efficiency in empties logistics

Coop is one of Switzerland’s largest retail and wholesale companies. IE Food resolved the capacity constraints at the Bern-Brünnen empties centre through an intelligent restructuring of the site layout.
Pacovis AG - Execution of a new office building during ongoing operations
Food
Stetten, Switzerland

Pacovis AG - Execution of a new office building during ongoing operations

Pacovis AG is a traditional Swiss company producing high-quality meat, delicatessen and convenience products. As general planner and general contractor, IE Food planned and delivered a new office building, doubling the available office capacity.
Coop Bakery - logistics and process planning including logistics center
Food
Schafisheim, Switzerland

Coop Bakery - logistics and process planning including logistics center

Coop is one of Switzerland’s largest retail companies. IE Food planned and delivered a new large-scale bakery with an integrated logistics centre in Schafisheim – meeting the highest hygiene standards and enabling connected operations processes for maximum efficiency.
Hügli – IE Masterplan and General Contracting for an Extension
Food
Radolfzell, Germany

Hügli – IE Masterplan and General Contracting for an Extension

The Hügli Group is one of Europe’s leading food manufacturers. IE Food developed a masterplan for a fully automated mixing plant with high‑bay and small‑parts storage at the Radolfzell site.
Emmi Fondue AG – Hygiene Concept and Planning of an Extension
Food
Langnau im Emmental, Switzerland

Emmi Fondue AG – Hygiene Concept and Planning of an Extension

Emmi Fondue AG is the largest producer of processed cheese in Switzerland and a global leader in ready-made fondue mixes. IE Food planned and executed a production conversion and new building featuring a high-quality room protection concept and an optimized ventilation system.