Christopher Bourne

Chris is an engineer with FoodStream, whose primary role is in the area of mechanical engineering design work.  Chris graduated from The University of Queensland in 2007 with a Bachelors Degree in Mechatronic Engineering.  Chris’ main fields of study were Machine Design, Acoustics, Control & Robotics, Digital system design and  Analogue & Digital Communication Systems.   Chris has worked with Foodstream since completing University and  has  worked mostly in the areas of machine design and  thermal processing.

Timothy Kowitz

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