General Sessions

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COE Welcome

Mike Clare, COE President, Systems Engineer-Boeing Research & Technology, Boeing Research & Technology

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Industrializing the Additive Manufacturing Valuestream – Exploiting Disruption to Drive the "Art of the Possible"  

Terry McGowan, Associate Technical Fellow, Boeing

Today Boeing uses approximately 12 different software tools for Additive Manufacturing throughout the different business units. We are eliminating most of them as Boeing migrates to the 3DX platform for all business units. While in the end this will increase productivity there will be a lot of disruption to make it happen, however, without disruption there is no transformation.

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Flying High with Boeing’s AerosPACE Program

Jim Pelkmans, Senior Business Partner - Organizational Change Enablement NAM, Dassault Systemes SA

Fabian Zender, Innovation and Performance Engineer, Boeing (pictured) 

Like many manufacturers that rely on an annual flow of work-ready engineering graduates, Boeing has struggled to consistently find entry-level candidates with the skills it needs to stay ahead in the competitive aerospace industry. To address this real world experience gap, in 2014 Boeing launched Aerospace Partners for the Advancement of Collaborative Engineering (or AerosPACE). Modeled after NASA’s systems engineering workflow, the AerosPACE design process focuses on conceptual, preliminary and detailed design as well as prototyping and design for manufacturing. In this session, you’ll learn how engineering students at eight U.S. universities are teaming up to tackle a daunting challenge: to learn, over 28 weeks, enough about aerodynamics, manufacturing and collaboration so that they can design, build and fly an aircraft. 

Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R+D, a culinary research and development company based in northern California. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. His book, Ingredient: Unveiling the Essential Elements of Food, was published by Ecco on September 27, 2016.

 

"I'm presenting at the conference to try and give two potent reservoirs of creativity and insight — chefs and scientists — another way of speaking the same language."

Ali Bouzari, Ph.D.