As an engineering consultant for over 18 years, Gene has experience in project planning, design, cost estimating, scheduling, project management and project execution in all areas of the food industry and all facets of food safety sanitary design.
Growing up 400ft from a frozen fruit and vegetable food processing plant, Ellen’s worked in every area of a food plant. With a track record of organizing projects using innovative and disciplined approaches, she has applied varyings design principles between industries to improve standards and efficiencies.
Andy brings a strong approach to design, install, and start up management, following industry best practices to start up new facilities and systems quickly and successfully. Within his career, Andy has been a part of multiple greenfield and brownfield equipment install and start up processes.
We are experienced food processing engineers who act directly on behalf of our clients or, as an extension of our client’s own engineering team, to assess, plan, and execute capital projects with best-in-class sanitary design methods to ensure the highest possible food product quality and safety. We have the experience to quickly understand the stage of a project, establish the steps and resources required to get from the starting point to the finish line, and immediately help move it forward in the right direction with a very low learning curve.
Our engineers have all held process engineering positions in food production facilities ranging from plant operations to Project Managers to Plant Engineers before becoming consultants. We understand what is needed to plan, justify and execute capital projects in the food industry and how the stakeholders in a food plant can provide value to the design process.