Frank van Doore, Shanaglen Technology

Frank van Doore has over extensive experience in New Product Development, QA Systems and food research. He holds qualifications in Applied Science and a MBA. He has worked in technical and senior positions with major Australian and international food companies. He specializes in developing new products and emergent technologies. His expertise covers all aspects of new product development from formulation and raw material selection to line design, packaging and production start-up.

Areas of Expertise:

• Total project management – From initial concept to first sale.
• Product and process development
• Packaging systems and labelling requirements
• Quality systems design and implementation

Dennis Forte, Dennis Forte & Associates

A chemical engineering graduate of the RMIT, Dennis Forte spent ten years with the MARS Corporation. During this time he was involved in both process and product development roles within the areas of Confectionery, Canned Pet Food and Dry Pet Food Extrusion Technologies. He then spent five years with The Uncle Tobys Company as the Process Engineering Manager, where he was actively involved in the quantification and optimization of the various unit operations employed in the manufacture of Ready-To-Eat Breakfast Cereals and Snacks.

Areas of Expertise:

• Food process engineering (particularly experienced in extrusion processing and related systems)
• Process development and optimisation
• Process equipment design and development
• Process and equipment scale-up
• Technical training

Gordon Young, Food Industry Engineering

Gordon Young  is a food process engineer who holds a B. Eng and  M Eng Sc, as well a Dip Bus.  He has 30 years experience in the food processing and agricultural industries, in both the public and  private sectors.   He has also taught at University and vocational training levels, and organised and presented technical short courses in Australia and internationally.  Major areas of expertise include thermal processing, drying, extrusion, and  general food engineering.

Areas of Expertise:

• Thermal processing
• Drying
• Extrusion
• General food preservation and food engineering

 Bradley Wardrop-Brown, Bluoak Innovation

Bradley Wardrop-Brown is the Director of Blu Oak Pty Ltd and is the Principal of BOI Food Tech & Packaging. He has extensive experience in the both the Manufacturing and Hospitality industries and is a qualified Food Scientist and former Chef with over a decade of practical experience in product, process and packaging design. Bradley has worked for Simplot Australia Pty Ltd for nearly ten years holding a number of key roles in both Research and Development and Operations.

Areas of Expertise:

• New product development
• Process development
• Packaging development & design

Marie-Jose Lewis (link to profile)

Marie-Jose Lewis originated from a family who pioneered the further processing of tropical fruits in North Queensland.  Marie is a senior food technologist with over twenty years experience.  Marie has worked with the food manufacturing sector in new product development and quality assurance.  More recently, Marie has been employed with the Innovative Food Technologies (IFT) group of Queensland Primary Industries (DEEDI).  In this role, Marie delivered consultancy and training to manufacturers, importers and educational institutions, in the areas of food labelling legislation and compliance, product development, and sensory evaluation.  Following a renewed research focus at the IFT, Marie led a number of investigations for industry stakeholders; including value-added products from sugar cane, avocados, high-antioxidant plums and native fruits.

Areas of Expertise:

• Preparation of Food Label Information (including Nutrition Information Panels (NIP’s), Nutrition Claims, Ingredient Lists, Allergen Advice) to comply with the Food Standards Code of Australia and New Zealand (FZANZ) requirements.
• Food label appraisal and advice with respect FZANZ requirements.
• Conversant and abreast with the development of Draft Standard 1.2.7 Nutrition, Health and Related Claims (under review).
• Food product formulation.
• Sensory evaluation.
• Shelf life testing.

Andrew Allsebrook (link to Profile)

Andrew has broad experience in food processing and innovation, having worked across a range of industries in the UK.  He has particular expertise in food safety systems and HACCP, including BRC programs.

 

Areas of Expertise:

• Product development
• Food safety/HACCP
• Implementation of BRC programs

Julie Crowe is a senior food scientist with expertise in a wide variety of sectors including FMCG, frozen foods and dried ingredients.  Julie is experienced in all aspects of product development from creating concept recipes through running factory trials to managing launches and post launch debriefs..  In addition, Julie is proficient in liaising with many different people at all levels in an organisation, and planning and managing complex projects with a high level of accuracy.

 Renée Weaver, Creative Director, Evolve Brand Design

Evolve Brand Design specialises in delivering successful Corporate Identities & Commercial Design through informed strategic decisions.  Renee returned to Australia 2 years ago after 7 years experience in UK and European markets and 12 years experience in the design industry. “I believe I offer a specialised service that is difficult to find outside a large design agency. I focus on motivating a consumer to purchase in a market where competition is fierce and a product has only a split second glance to grab the consumers’ attention. I design to utilise this opportunity to increase profit margins in a range of market places.” Having worked on global brands which are exposed to and require different levels of localisation in a variety of markets, Renee has gained a unique understanding of brands across retail and corporate environments.

Areas of Expertise:

• Strategic brand and packaging design for food, beverage and pharmaceutical products
• Creating or revamping a brand / logo design
• Stationary & brochure design
• Website design

 Peter Skarshewski, Principal, Food For Thought Consulting Pty Ltd

Peter Skarshewski is a food technologist who has worked in private industry in new product development, quality assurance and marketing. From his private sector background, Peter moved to work with the largest State Government-owned food research and technical service organisation in Australia, the Centre for Food Technology in the Queensland Department of Primary Industries.  Within 6 years, Peter became the Director of the Centre and led the transformation of the organisation from a predominantly public sector research and development provider to a more commercially focussed and industry responsive organisation.

Areas of Expertise:

• Product formulation and ingredient technology
• Food processing and technology
• Food microbiology
• Food legislation
• Innovation strategic development
• Quality management systems and HACCP
• Management and organisational development