This inventor holds 1 USPTO granted patent. Top assignee: Bongrain Sa. Active years: 1994.
Company Filing History:
Years Active: 1994
Title: Andre Frouin: Innovator in Protein Coagulation
Introduction
Andre Frouin is a notable inventor based in Versailles, France. He has made significant contributions to the field of food science, particularly in the area of protein processing. His innovative approach has led to the development of a unique patent that addresses the coagulation and gelling of nondenatured proteins.
Latest Patents
Andre Frouin holds a patent for a "Process for coagulating or gelling a nondenatured protein and product." This patent showcases his expertise in manipulating protein structures to enhance food products. The patent reflects his commitment to advancing food technology and improving product quality.
Career Highlights
Frouin is associated with Bongrain S.A., a company known for its expertise in dairy products. His work at Bongrain has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and innovation in the food industry.
Collaborations
Throughout his career, Andre has collaborated with talented individuals such as Pascale Mouret and Michele Dame-Cahagne. These collaborations have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking solutions in food science.
Conclusion
Andre Frouin's contributions to the field of protein processing exemplify the impact of innovation in the food industry. His patent and work at Bongrain S.A. highlight his dedication to improving food technology. Through collaboration and creativity, Frouin continues to influence the future of food science.