Brandy Gosnell

Title: Brandy Gosnell: Innovator in Pulse Protein Technology

Introduction

Brandy Gosnell is a prominent inventor based in Winnipeg, Canada, known for her significant contributions to the field of pulse protein technology. With a total of 16 patents to her name, she has made remarkable advancements in the processing and utilization of pulse proteins.

Latest Patents

Among her latest patents, Brandy has developed methods for the preparation of acid-soluble pulse protein hydrolyzates that exhibit little or no astringency. This invention focuses on a method of processing pulse protein material through hydrolysis, pH adjustment, and separation to create a soluble fraction. The resulting pulse protein hydrolyzate remains soluble across a pH range of about 2 to 7, enhancing its application in acidic beverages. Additionally, she has patented a process for producing a soy protein product using calcium chloride extraction. This method yields a soy protein product with a protein content of at least 60 wt %, achieved through the solubilization of soy protein from the source material and subsequent concentration and drying processes.

Career Highlights

Brandy has worked with Burcon Nutrascience (MB) Corp., where she has played a crucial role in advancing protein extraction technologies. Her innovative approaches have positioned her as a leader in the field of plant-based protein research.

Collaborations

Throughout her career, Brandy has collaborated with notable professionals, including Kevin I Segall and Martin Schweizer. These partnerships have further enriched her research and development efforts.

Conclusion

Brandy Gosnell's work in pulse protein technology exemplifies her dedication to innovation and excellence in the field. Her patents not only contribute to the advancement of food science but also enhance the nutritional value of plant-based products.