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Gerhard has a PhD in Process Engineering of the University of Munich and a MBA of the University of Hagen. During his Phd he focused on experimental investigations and numerical modelling of plug formation during pneumatic dense phase conveying. He began his career with Nestlé in 2004 as project manager in product development and manufacturing support. In 2007 Gerhard was transferred to operation as Process Engineer Infant Nutrition to design an Infant Nutrition production line and to implement novel powder technologies to ensure regulatory and safety compliance. In 2008, Gerhard was appointed to drive material science and powder technology for Nestle globally at Nestle Research Center. In 2012 he then moved to Technical Management as Technology and Strategy Expert to develop Science & Technology Strategies cross businesses and facilitated the development of an expert network organization and structure within Nestle. In 2014 Gerhard took over the responsibility of Science & Technology for Nescafe before he moved back to Nestle Research Center leading the department of physics and food processing, mainly dealing with fundamental science on powder, powder technologies, colloidal systems and numerical modeling to optimize and develop new process technologies.
Since 2016 Gerhard is Board member of scientific committees Powder technology and Food Process Engineering of the “German society for process and chemical engineering” ProcessNet.