Phil Bourque - Food Engineering/Manufacturing - Food Engineering - Industry

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Expert Profile: Phil Bourque

Expertise: Food engineering questions that involve mixing emulsions, gums, starches, slurries, and thick pastes.

Experience in the area
10 Years experience working in process equipment manufacturer; Scott Turbon Mixer. We make equipment for Kens Foods, Heinz, and Goldenstate Foods, as well as many small startups.

Organizations
Scott Turbon Mixer

Education/Credentials
University of Redlands, Master of Business Admin. Class 2004 University of Redlands, Bachelors of Science, International Business Class 2001

Ask a Question	View Past Answers	View Ratings

Average Ratings
Prestige Points: 370
Knowledge	9.70 Best of the best
Clarity of Response	9.80 Best of the best
Timeliness	10.0 Best of the best
Politeness	10.0 Best of the best
Number Of Questions (in Past 24 Hours)		0
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		31

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
10	10	10	10	11/25/08
7	8	10	10	11/06/08
10	10	10	10	09/29/08
10	10	10	10	08/09/08
10	10	10	10	08/04/08

User Comments

Hello Phill, thank you for the information. I will get back to you as soon as i meet with my associate and discuss the matter. Thanks again for your
(Sylvia on 11/25/08)

Thanks for your help.
(Mark on 09/29/08)

dear mr phil thank u for ur valuable advice.. i want to tell u that max patch is 1 MT . b regards salam
(salam albarany on 08/09/08)

Thanks for your time and help Phil Most of the contacts on there are for the machines rather than the manufacturers but I've tried a couple that i fo
(Shed on 08/04/08)

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Recent Answers from Phil Bourque

2008-11-29 bbq sauce: Lisa, That is great! I love good BBQ sauce. The way to get expert advice on ingredient/chemical formulation, is by going to a food chemist or lab. Where are you located? I know of a few great labs...

2008-09-28 Egg substitute: Mark, I like your idea for a product. While I don't have expertise on this one, I can suggest you to some food/flavor scientists we work with. Essential Flavors, in Corona, CA is a company that we...

2008-09-27 NATURAL JUICES: Mark, Preservatives need to be designed specific to the formula. I can suggest you to some food/flavor scientists we work with. Essential Flavors, in Corona, CA is a company that we work with on occasion...

2008-08-25 food manu clean: It depends on how sticky the product is, steam is better if this product is sticky, because it is hotter than hot water, and can melt the product. If you use steam to heat the product so that it flows...

2008-08-25 food manu clean: Many manufacturers use CIP (clean in place) systems, to clean the tanks after they are done with production. We make the CIP sprayballs, but that where we stop. What is often used as CIP chemicals:...

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