Company Filing History:
Years Active: 1999
Title: Bernd Eggersgluss: Innovator in Hydrolyzed Collagen
Introduction
Bernd Eggersgluss is a notable inventor based in Heddesbach, Germany. He has made significant contributions to the field of food science, particularly through his innovative work with hydrolyzed collagen. His research and inventions have the potential to impact various industries, including nutrition and health.
Latest Patents
Bernd Eggersgluss holds a patent for the "Use of tasteless, hydrolyzed collagen and agent containing the same." This invention showcases his commitment to developing products that enhance food quality while maintaining consumer preferences for taste and texture.
Career Highlights
Throughout his career, Eggersgluss has been associated with DGF Stoess AG, where he has applied his expertise in food technology. His work has contributed to advancements in the use of collagen in various applications, demonstrating his innovative approach to problem-solving in the industry.
Collaborations
He has collaborated with notable colleagues, including Adam Milan and Klaus Braumer, to further enhance the research and development of food products. Their combined efforts have led to significant advancements in their respective fields.
Conclusion
Bernd Eggersgluss is a distinguished inventor whose work with hydrolyzed collagen exemplifies innovation in food science. His contributions continue to influence the industry and pave the way for future advancements.