Barbara E Vincent

Title: The Innovations of Barbara E. Vincent

Introduction

Barbara E. Vincent is a notable inventor based in North Branch, MN (US). She has made significant contributions to the field of food science, particularly in the development of flour and dough compositions. Her innovative methods have the potential to enhance the quality and functionality of wheat-based products.

Latest Patents

Barbara holds a patent for "Flour and dough compositions and related methods." This patent describes methods of treating wheat grain, including reducing the amount of active enzymes in milled wheat grain. The process involves treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes. Additionally, the patent covers flour and dough compositions prepared from the treated portion of wheat grain. Barbara has 1 patent to her name.

Career Highlights

Barbara is currently employed at General Mills Marketing, Inc., where she applies her expertise in food technology and innovation. Her work focuses on improving the quality of flour and dough products, which are essential ingredients in many baked goods.

Collaborations

Throughout her career, Barbara has collaborated with notable colleagues, including Patrick C. Dreese and David H. Katzke. These partnerships have contributed to her success and the advancement of her innovative projects.

Conclusion

Barbara E. Vincent's contributions to the field of food science through her innovative patent demonstrate her commitment to enhancing wheat-based products. Her work at General Mills Marketing, Inc. and collaborations with esteemed colleagues further highlight her impact in the industry.