Location History:
- Marcq-en-Barouel, FR (2014)
- Marcq-en-Baroeul, FR (2018)
Company Filing History:
Years Active: 2014-2018
Title: The Innovative Contributions of Anne-Dominique Quipourt-Isnard
Introduction
Anne-Dominique Quipourt-Isnard is a distinguished inventor located in Marcq-en-Baroeul, France. With a notable portfolio of patents, she has made significant contributions to the field of biotechnology, specifically in yeast strains for breadmaking. Her inventive spirit and dedication to innovation have made her a key figure in the food industry.
Latest Patents
Quipourt-Isnard holds two patents that focus on enhancing the functionality of breadmaking yeast. The first patent involves novel breadmaking yeast strains that are effective on non-sweetened or slightly sweetened doughs. This invention provides an innovative approach to dough fermentation, leading to improved properties and fermentative capacity compared to reference strains. The second patent pertains to the production of yeast using a carbonaceous substitute, which allows for the partial or complete replacement of sugar in yeast production. This advancement offers a sustainable solution for industrial-scale yeast production.
Career Highlights
Quipourt-Isnard is currently associated with Lesaffre et Compagnie, a leading company in the yeast and fermentation industry. Her work not only emphasizes the importance of yeast in bakery products but also showcases her commitment to finding sustainable solutions within food production. Her innovative approach exemplifies the fusion of science and practical application in the food sector.
Collaborations
Throughout her career, Anne-Dominique Quipourt-Isnard has collaborated with esteemed colleagues, including Jean-Charles Bartolucci and Evelyne Fonchy-Penot. These partnerships highlight the collaborative nature of research and innovation in developing effective solutions for the food industry.
Conclusion
Anne-Dominique Quipourt-Isnard's contributions to yeast technology are shaping the future of bakery products and sustainable production methods. Her patents reflect her commitment to innovation and excellence in her field, making her an inspiring figure for aspiring inventors and researchers. The work she continues to do at Lesaffre et Compagnie is vital to the ongoing evolution of food science.