Our Expertise

Kris Tong established Foodscope in 2018 after recognising a need for specialised consulting in the food processing industry. With over 20 years of experience in the food and beverage sector, Kris brings a detailed understanding of the technical challenges faced by both small and large food manufacturers.

Prior to founding Foodscope, Kris served as Innovation & Technology Manager at the New Zealand Food Innovation Network, helping companies commercialise innovative food products and bridging the gaps between development and successful production.

Throughout his career, Kris has developed expertise in process improvement and optimisation, having led numerous projects enhancing production efficiency, yield, and product quality. His experience includes significant work in process design at Tegel Foods, where he implemented key technical solutions for various manufacturing challenges.

Project management has been a fundamental part of Kris's professional experience, from coordinating facility upgrades to managing the commissioning of various process technologies. This practical experience allows Foodscope to guide clients through equipment installation, process modifications, and technology implementation with minimal disruption.

Since its inception, Foodscope has supported clients ranging from startups developing innovative products to established manufacturers implementing new processing technologies.

Additionally, Kris serves as a Director at DWC FoodTech NZ, providing specialised thermal processing validation services that complement Foodscope's broader consulting work.

Kris’s Qualifications

• Bachelor of Technology (Biotechnology), Massey University

• Approved Person for UHT and Aseptic Processing

• Approved Person for Thermally Processed Low Acid Foods
  

Full profile available at www.linkedin.com/kris-tong