Cameron Chapman has joined the R&D team at Joyce. He recently graduated from the University of New South Wales, where he wrote an honours thesis on catalysis.
For non-chemists, that’s all about “the acceleration of a chemical reaction by a catalyst”. For foam manufacturers like Joyce, that’s our ‘stock and trade’.
“During my studies, I learned to think outside the box. The chemical reactions I was working with hadn’t been studied in-depth before. This taught me to solve problems as I encountered them”, Cameron explained.
Cameron is working with the rest of the R&D team to research and create better products. His current focus is on the reduction of variations during production.
“My priority is to ensure that all Joyce products are of an excellent, consistent quality. They need to maintain Joyce’s high standards of environmentally responsible manufacturing. I’ll also work on the development of new products to suit the evolving needs of our customers.”
This is Cameron’s first job after graduating and he’s pleased to be working in an innovative environment.
“Right from the get go I could see that Joyce was a company that’s looking to the future. There’s always room for new ideas to keep ourselves ahead of the curve.”
When asked about his accomplishments so far, Cameron replied:
“I’d have to say my greatest accomplishment was the discovery, classification and naming of a brand-new molecule during my honours thesis. I named it IMesCH2-Huynh. You can find it on the Cambridge International Crystallographic Database. I just wish I had named it something catchier!”
“The biggest thing on my bucket list would be to visit each continent on Earth. I’d spend enough time in each place to really embrace the culture. And of course, I’d like to try all the delicious food.”
“Most people would describe me as down-to-earth and friendly. I’m also very enthusiastic to learn new things and I have a strong desire to succeed.”
“I’ve always found there’s a thin line between chemistry and cooking. I enjoy experimenting with new recipes in the kitchen. Last week I made a delicious, slow-cooked, boeuf bourguignon.”