Bernard Duperrier

Title: The Innovations of Bernard Duperrier

Introduction

Bernard Duperrier is a notable inventor based in Vic le Comte, France. He has made significant contributions to the field of food science, particularly through his innovative patents. With a total of 9 patents, Duperrier has focused on enhancing food ingredients and their health benefits.

Latest Patents

Among his latest patents, Duperrier has developed food ingredients produced from high amylose wheat. This innovation involves wheat grain with a low level of total starch branching enzyme II activity and an amylose content of at least 50% (w/w). The processes he has created allow for the production and use of these ingredients in foods and drinks, which may improve various parameters of metabolic health, bowel health, or cardiovascular health. Another significant patent involves high amylose wheat with undetectable levels of SBEIIa protein. This wheat grain comprises an embryo and starch, with specific genetic characteristics that result in lower protein levels compared to wild-type genes, ensuring an amylose content of at least 50% (w/w).

Career Highlights

Duperrier has worked with several companies throughout his career, including Arista Cereal Technologies and Arista Cereal Technology. His work in these organizations has allowed him to further develop his innovative ideas and contribute to advancements in food technology.

Collaborations

Throughout his career, Duperrier has collaborated with notable individuals such as Ahmed Regina and Pierre Georges Louis Berbezy. These partnerships have played a crucial role in the development and success of his inventions.

Conclusion

Bernard Duperrier's contributions to food science through his patents demonstrate his commitment to improving health through innovative food ingredients. His work continues to influence the industry and pave the way for future advancements.