Wilhelm Leurs is a trained butcher and holds a degree in food technology engineering. He possesses extensive expertise in food technology and food microbiology – particularly with regard to meat and meat products, convenience products, ready meals, and delicatessen items.

After completing his apprenticeship as a butcher, Mr. Leurs studied food technology with a focus on meat at the Ostwestfalen-Lippe University of Applied Sciences in Lemgo. He then worked as Head of Quality Assurance at a medium-sized meat products manufacturer. There, his responsibilities included establishing a quality assurance and quality management system, setting up microbiological laboratory analysis, optimizing chemical analysis, and developing and improving recipes and products. His duties also encompassed developing a specification system for merchandise, calculating nutritional values ​​for menus, conducting HACCP training for employees in the meat products, commercial kitchen, and catering departments, liaising with food safety authorities, and conducting internal audits and supporting external audits.
Mr. Leurs further developed and expanded these areas of expertise at a convenience food manufacturer. In total, he worked in the food industry for approximately 17 years.

His diploma thesis dealt with the "occurrence of Listeria monocytogenes in the production of cooked ham products". During his professional career in industry, Mr. Leurs successfully passed the examinations to become an IFS, BRC and FPA auditor, among others – however, he did not pursue active work in a certification body.

Since 2008, Mr. Leurs has been the laboratory manager at Dr. Berns Laboratorium GmbH & Co. KG, responsible for laboratory organization, food and water analysis.
He also supports and advises food companies and trading partners on microbiological analysis and key areas such as quality management (e.g., IFS consulting), process optimization, auditing, and crisis management.