Rotterdam, Netherlands

Albert-Jon Vis

USPTO Granted Patents = 1 


Average Co-Inventor Count = 5.0

ph-index = 1


Company Filing History:


Years Active: 2015

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1 patent (USPTO):Explore Patents

Title: Albert-Jon Vis: Innovator in Cheese Ripening Technology

Introduction

Albert-Jon Vis is a notable inventor based in Rotterdam, Netherlands. He has made significant contributions to the field of food technology, particularly in cheese ripening processes. His innovative approach has led to the development of a unique method that enhances the quality of foil-ripened cheese.

Latest Patents

Albert-Jon Vis holds a patent for a process for foil ripening of cheese. This patent describes a method that involves introducing brined cheese into a specialized cheese-ripening packaging. The packaging is designed with an opening for receiving cheese, which is then closed to facilitate the ripening process. The key feature of this invention is the use of a thermoplastic film coated with an antimicrobial composition. This composition includes a binding agent and at least one antimicrobial compound, which work together to improve the ripening conditions of the cheese.

Career Highlights

Albert-Jon Vis is associated with Dsm IP Assets B.V., where he continues to innovate in the field of food technology. His work has been instrumental in advancing methods for cheese production, ensuring that the final product meets high standards of quality and safety. With a focus on enhancing the ripening process, his contributions are valuable to both producers and consumers of cheese.

Collaborations

Albert-Jon Vis has collaborated with notable colleagues, including Corstiaan Johannes Hooft and Ferdinand Theodorus Jozef Van Rijn. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas in the field of food technology.

Conclusion

Albert-Jon Vis is a pioneering inventor whose work in cheese ripening technology has made a significant impact on the industry. His patented process not only improves the quality of cheese but also showcases the importance of innovation in food production. Through his career and collaborations, he continues to contribute to advancements in food technology.

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