Doctoral candidate
Martin Lipsdorf is an engineer and developer with a focus on technology transfer and user-centered digitalization in small and medium-sized enterprises (SMEs). His work combines participatory technology design with the development of tailored, durable (“evergreen”) digital tools. At its core is the principle of always deploying technology in a needs-oriented way to support human work and decision-making processes. This includes the design of agent-based architectures for complex decision situations as well as the development of digital infrastructures that integrate organically into historically evolved structures.
Since 2025: External doctoral researcher, Harding Center for Risk Literacy. Development of DEONCAi, an agent-based architecture for participatory decision-making (“Shared Decision Making”) for vulnerable groups.
Since 2025: Lecturer (“FutureSkills”), Department of Applied Biosciences and Process Engineering, Anhalt University of Applied Sciences. Implementation of agent-based AI training systems for practical leadership training.
Since 2024: Mentoring and support for digitalisation (“From Grain to Loaf”), C.F. Rolle GmbH Mill (funded by SAB). Development and implementation of streamlined, localised mini-apps to provide digital process support for this 170-year-old traditional business.
Since 2024: Visiting lecturer on HACCP and preservation technology using Gemini Gems, SMILE start-up initiative, University of Leipzig.
Since May 2010: Founder of the Lactase Campaign. Development, production, and distribution of proprietary products as well as development of digital infrastructures and operational processes based on open-source systems.
2025: Master of Engineering in Food Technology (part-time), Anhalt University of Applied Sciences.
2021: Bachelor of Arts in Philosophy and university certificate studies in Psychology, Leipzig University.
Awards & Honors
2023 and 2024: eku Ideas Awards (awarded by the State Government of Saxony). The projects “Esskulturen” (QPS-compliant starter cultures for regional producers of fermented foods) and “OatGuard” (a process for producing oat drinks without UHT equipment) were recognized.