Bernadus Jan-Willem Van Klinken

Title: Innovations by Bernadus Jan-Willem Van Klinken

Introduction

Bernadus Jan-Willem Van Klinken is an accomplished inventor based in Barrington, IL. He has made significant contributions to the field of food science, particularly in the development of whole grain products. His innovative approach has led to the creation of a unique method that enhances the nutritional profile of oat flour.

Latest Patents

Van Klinken holds a patent for a method of preparing highly dispersible whole grain flour with an increased avenanthramide content. This method involves hydrolyzing, milling, and agglomerating grain flour to produce a whole grain oat flour that boasts a higher avenanthramide content compared to native oat flour. This innovation not only improves the flour's dispersibility but also enhances its health benefits.

Career Highlights

He is currently associated with The Quaker Oats Company, where he applies his expertise in food technology. His work focuses on improving the quality and nutritional value of oat-based products. Van Klinken's dedication to innovation in food science has positioned him as a key player in the industry.

Collaborations

Throughout his career, Van Klinken has collaborated with notable colleagues, including Gary Carder and Robert E. Chatel. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Bernadus Jan-Willem Van Klinken's contributions to the field of food science exemplify the impact of innovation on health and nutrition. His patented method for enhancing whole grain flour is a testament to his commitment to improving food products for consumers.