Chris Bourne is an engineer who has worked with Foodstream since 2007 across a wide range of product development and machine design projects. As well as food industry work, Chris has worked in IT support, networking, database systems while finishing his degree. He has been a team member on general machine design jobs ranging from snow machines to excavator attachments. Recently, he spent two years working with a major building materials company implementing major Industrial Automation, Process Optimisation and Lean Manufacturing projects.
Chris holds a Double Major Degree in Engineering (Mechatronics, UQ) specialising in Machine Design, Finite Element Analysis & Fracture Mechanics, Robotics & Control, Acoustics, Telecoms, and Digital Systems. Chris also completed a Diploma of Project Management in 2012. He has worked in Thermal Processing since 2008 and recently won an International Specialised Skills Institute fellowship allowing him to further study Thermal Processing principles & quality optimisation in the USA, Canada and the UK & France.
Areas of expertise:
- Machine Design – 3D CAD, FEA, Advanced manufacturing
- Thermal Processing of Foods – Temperature studies, Quality optimisation. Approved Person for thermal processing of low-acid foods.
- Industrial automation – mechanisation, automation, robotics and remote sensing
- Project Management
- Lean Manufacturing – Process Optimisation, OEE
- Data handling – Telecommunications, data storage, database systems
Timothy spent his early working life in the meat industry working as a qualified butcher. As a mature-age student, Timothy returned to study and completed a Bachelor’s Degree in Applied Science (Horticultural Technology). Following graduation, he spent the eight years at The University of Queensland researching the effects of drying and storing macadamia nut-in-shell on the quality and shelf life of the raw and roasted kernel. This was followed by three years research with CSIRO Plant Industry, investigating the roasting behaviour of macadamia kernel and in particular, the cause of abnormal macadamia kernel discolouration after roasting.
Timothy worked with FoodStream for five years as the Manager of R&D, Business & Training, where he gained considerable experience working with consultants providing technical support across a wide range of food processes. In addition to technical support, Timothy was responsible for general business administration and client liaison, and the organisation and administration of short courses.
Timothy went on to work as part of the R&D team at Nu-Mega Ingredients, providing technical support on the use of omega-3’s in food manufacturing to customers in Asia (Phillipines, Indonesia, Thailand, India, Vietnam and Iran); the formulation of new and existing Nu-Mega products; and the analysis, sensory evaluation and shelf life testing of products fortified with omega-3’s for customers and the New Product Development Division of Nu-Mega Ingredients. In particular, experience was gained in microencapsulation and the spray drying process.
Areas of Expertise:
- Processing and quality management of horticultural products (specialising in macadamia processing)
- General food processing and technology