Chris Johnson
Director of Business Development - Food
Linde
Chris Johnson carefully balances the science of food and manufacturing with the art of meals and marketing in helping food manufacturers improve quality and performance. With 30 years of food industry experience from manufacturing, operations, and project management to marketing and business development, Chris has direct experience with a wide swath of the food industry. An avid beer brewer, bread baker, chef, and foodie, Chris sleeps, breathes, and of course, eats food. Chris holds a mechanical engineering degree from Iowa State University and an MBA from The University of Chicago Booth School of Business.
Improve Freezing Performance and Quality with Companion Cryogenic Systems
The addition of a companion cryogenic system to an existing spiral freezer can have a number of operational benefits for meat, poultry and seafood products. The spiral freezer will remain the workhorse of your freezing operation, but using a cryogenic system in the proper location with the optimal features for marinated products, steaming products, cooked products or fast growing food segments can reduce defrost downtime, aid sanitation, improve yield, reduce waste, and more.Process Heating & Cooling Show Speakers
Process Heating & Cooling Show Agenda