Career Profiles of some Food Technologists
Dr Chris Bloore
Chris completed a B.Sc. degree in chemistry and a B.E. degree in chemical engineering at Canterbury University in 1971. He carried out his final engineering practical work experience at the New Zealand Dairy Research Institute (NZDRI) in Palmerston North, and ended up staying on for 19 years in four different roles.
The early 1970s saw the introduction of industrial computer control systems, and Chris obtained a M.Sc. degree from the University of Manchester Institute of Science and Technology in the U.K. in 1974 as part of the dairy industry’s push into this area.
On his return to New Zealand, Chris undertook Ph.D. studies through Massey University, graduating in 1981. His main specialty was milkpowder production, but Chris was also heavily involved in process automation and project management.
Highlights of his time at the NZDRI included designing, installing and programming computer control systems for the pilot scale butter, cheese, casein, and whey protein plants.
In 1990 his interest in the industrial implementation of research findings led Chris to become a self-employed consultant to the New Zealand, Australian, European and U.S. dairy industries.
He joined the NZIFST at this time, and was made a Fellow of the Institute in 2005. Much of his consulting work has been in evaporation and spray drying, but it has also included milk standardising systems, fire and explosion protection and investigation, product development, process debottlenecking, stack loss minimisation and general troubleshooting. He has also designed spray driers for particularly sticky products. Highlights of his time as a consultant include the investigation of dairy industry dust explosions and designing industrial plant.
 An integral part of Chris’s approach has been technology transfer and education. He has run industry skills courses and training programmes over many years. Chris spent 1999 at the Dairy Process Engineering Centre of Monash University in Australia, where he undertook research into nozzle atomisation and powder stickiness and taught a Food Engineering course.
After an accidental start, Chris has found that the dairy industry offers a huge variety of opportunities and challenges for engineers.
Milk is perishable, and its high BOD means that it cannot be dumped into the environment. This places great importance on timely processing and plant reliability.
Milk is a food, so hygienic plant design and effective cleaning systems are vital. The composition and volume of milk varies throughout the dairying season.
Milk has a complex structure, and includes bioactive factors such as enzymes which means that chemical and biochemical reactions are taking place from the moment the milk is harvested.
Milk evolved to feed young animals without exposure to air, light, mechanical shear, temperature change or storage. Dairy processing violates all of these conditions, so an additional challenge to the engineer is the minimisation of cumulative damage.
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CAREER PROFILES
Real people talk about their jobs in food science, technology & engineering (courtesy of Futureintech: www.futureintech.com):
  Simon Loveday, Food Research Scientist for The Riddet Institute, Palmerston North.
 Harriet Gibbs, Process Manager for multinational dairy processor Fonterra, Edendale, Southland.
 Michelle Lucke, Process Improvement Technologist for prepared foods manufacturer, Heinz Watties, Tomoana, Hastings.
 Ben Sutherland, Product Development Technologist for healthy snack manufacturer Mother Earth Foods, Auckland.
 Anna Smith, Development Technologist for milk and dairy foods processor Fonterra Brands NZ.
 Andrew Hutton, Product Development Technologist for prepared foods manufacturer Heinz Wattie's, Hastings.
More profiles of careers in food technology at Futureintech: www.futureintech.com. |
SUCCESS STORIES
People who have made successful and interesting careers in food science, technology & engineering:
Kay McMath, a food scientist who has specialised in sensory evaluation, particularly in dairy products, becoming a leading judge at the NZ Ice Cream Awards, Massey Food Awards, and Juice & Beverage Awards.
Dr Chris Bloore, a food engineer specialising in milkpowder production, but also heavily involved in process automation and project management.
Dick Hubbard, an early food technology graduate who went on to become a household name, through his Hubbards range of breakfast cereals, and as mayor of our largest city. | |
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