Ep. 138 - Simplifying Complex Food Machinery with Matt Tom, Founder of MTCC LLC

What this episode covers

’ve always wanted to know the machine side of the food industry. How do people build these machines that can create thousands of pounds of foods today? I found the answer when I interviewed Matt. Matt contacted me after he finished listening to Good Food institute Series and I asked if we could meet up. I’ve done interviews at libraries before, after all, they’re free and quiet, so we found the best small room in Fremont California to belt out the interview. Here we have great tips on managing big projects and explore the most optimal way to get from concept to commercialization. Matt also gives some great tips on how to tackle big ideas using some smart strategies that you might want to apply to your work. Enjoy! Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Show Notes Fremont Library Would you consider yourself a food scientist?: Yes, now, but I’m a systems engineer by training How did you fall into food?: I used to work in medical devices and applied to a job on extruders. I never knew you could use extruders to make food. Only thought you could use it for rubber or plastic How to make decisions: It’s not a matter of if, but rather when. Eventually, everyone will have a  compromise whether you’re culinary, scientist or engineer How would you create a new product?: Two paths: either mimic or something new. With mimicking, you know exactly what attributes you want. How do you do things faster?: Communicate expectations and create modular platforms In most technologies, we don’t create something too new, we improve existing technologies What would you recommend a food engineer should focus on: Find something passionate. Always ask questions and eventually, you’ll find something you’re passionate about. Most problems can be solved by simple algebra My Food job Rocks: I get to see cutting-edge technology all the time, everywhere Food Technologies: Machine Learning in the food space What challenges does the food industry have to face?: Get with the times. People who try to discourage technology are usually the ones who don’t benefit when it booms. What is something in the food industry you’d like to know more about?: How other products are made. Such as Chicken Nugget shapes and M and M colors. Timelines: How long do you think it should take for products to get to market?: Depends on the complexity of the product. Unfortunately, if it’s too complex, the consumer won’t follow the directions anyways. The trend for products is 2 years Who inspired you to get into food?: the Extruder. Also the visionaries I’ve worked for in the past. Kitchen Item: I love to grill. Love working with fire. I prefer Coal. Adam: I made a firepit in Phoenix. Favorite Food: Noodles. All types of noodles If you were to teach a college course, what would you teach?: A big part about innovation is to look at things in a different lens. For example, meal kits were created in this. Any advice you have in the food industry?: don’t overcomplicate the question. Look at the tech and learn as much as you can about it. Broaden your horizons Where can we find you?: www.mtcc.io I’m free to just talk about ideas. Learn more about your ad choices. Visit megaphone.fm/adchoices

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