Company Filing History:
Years Active: 2020-2024
Title: Bertram Yin Fong: Innovating in Dairy Science
Introduction
Bertram Yin Fong is a notable inventor based in Palmerston North, New Zealand. With a strong focus on dairy science and nutrition, he has contributed significantly to the development of innovative processes in the production of valuable compounds like sialyloligosaccharides. Fong holds two patents that highlight his expertise in this essential field.
Latest Patents
Fong's latest patent involves a method of producing sialyloligosaccharides from a source that also contains carbohydrates and minerals. This complex process entails several steps: first, the source is subjected to a temperature of about 67° C. and then undergoes either filtration with a heat-resistant filter at a temperature between 35° C. and 95° C. to create a first retentate and first permeate, or centrifugal separation to yield a light and heavy phase. The light phase is then filtered at a temperature of 50° C. to 70° C. to generate the first retentate and permeate. Subsequently, nanofiltration or a combination of nanofiltration and diafiltration of the first permeate is conducted to produce a second retentate and permeate, followed by concentration of the second retentate to yield a sialyloligosaccharide-containing extract. His invention also includes a sialyloligosaccharide-enriched composition that comprises at least 3'-sialyllactose and 6′-sialyllactose, which is useful for nutritional and infant formulas and for enhancing cognitive function.
Career Highlights
Bertram Yin Fong is currently employed at Fonterra Co-operative Group Limited, where his work primarily revolves around dairy innovation and product development. His contributions have been vital in enhancing the nutritional offerings of dairy products, directly impacting consumer health and wellness.
Collaborations
Fong has collaborated with esteemed coworkers Alan David Welman and Geoffrey Stevens. Their combined expertise fosters an environment of innovation, further advancing the field of dairy processing and nutrition, resulting in improved health benefits for consumers.
Conclusion
With his commitment to innovation in dairy science, Bertram Yin Fong's work exemplifies the importance of research and development in the food industry. His patents pave the way for advancements in nutritional products, showcasing his significant contributions to enhancing dietary health through dairy innovations.