THE TEAM

Ambrose Fillis was educated in Mechanical & Structural Engineering Design obtained through a co-op engineering program with De Beers Consolidated Mines (through the University of Witwatersrand in South Africa).  He also obtained a Manufacturing Technology diploma at Humber College, Ontario, Canada. Ambrose worked in the food manufacturing industry in North America for 23 years enjoying various positions ranging from plant engineering, production management, quality assurance management, director of operations, VP of engineering & manufacturing, among others, for some of the largest food manufacturing companies in North America and the world (e.g. Kraft/Nabisco, Unilever, George Weston Group, Maple Leaf Foods, major dairy operations now owned by Parmalat, Nestle, Natrel, etc.). For the past 12 year years Ambrose has developed and implemented new and novel applications for ozone technology within the food and beverage industry.

Matt Lowe has a B.S. degree from the University of California, San Diego in biochemistry with a focus in microbiology. Matt has over 19 years of experience in the ozone industry in application research & development, product development, system integration and service, in multiple segments of the food and beverage industries. Matt was instrumental in developing the use of ozone in produce cold storage and application of ozone directly on pome fruit on packing lines as a replacement for caustic and expensive chemical sanitizers. Matt helped develop current best practices for aqueous ozone system design to safely and effectively produce and distribute high concentrations of ozone to multiple applications. Matt has worked for two leading ozone system manufacturers in business development, marketing, and system integration roles. Matt was actively involved in early government regulatory agencies including FDA, USDA, EPA, and NSF to broaden the approvals of ozone for hard surface and direct product antimicrobial treatment.