Location History:
- Hüentwangen, CH (2013)
- Hüntwangen, CH (2013 - 2016)
Company Filing History:
Years Active: 2013-2016
Title: Bruno Pfister: Innovator in Food Texture Analysis
Introduction
Bruno Pfister is a notable inventor based in Hüntwangen, Switzerland. He has made significant contributions to the field of food technology, particularly in the analysis of food texture. With a total of 3 patents to his name, Pfister's work has the potential to enhance food quality assessment and processing.
Latest Patents
Pfister's latest patents include an "Apparatus for determining the texture of food material." This innovative apparatus features a device for generating a vibrational impact, such as a piezo actuator, and a device for measuring vibrations, like a vibrometer. It also includes a holding mechanism that can contain the food material or attach it via a string. The analyzer within the apparatus compares measured vibrations with reference values established prior to measurement. Another patent is a "Method of determining the texture of food material and apparatus for use in this method." This method involves applying a vibrational impact to the food material, measuring its vibrational response, and comparing it with reference values. The food material can be in a liquid or semi-solid state and may be contained within a pipe or similar container.
Career Highlights
Bruno Pfister has worked with prominent organizations, including Kraft Foods R&D, Inc. and ETH Zurich. His experience in these institutions has allowed him to develop and refine his innovative ideas in food technology.
Collaborations
Pfister has collaborated with notable colleagues such as Erich J. Windhab and Ulrich Loeser. Their combined expertise has contributed to advancements in the field of food texture analysis.
Conclusion
Bruno Pfister's contributions to food technology through his patents and collaborations highlight his role as an innovator in the industry. His work continues to influence the way food texture is analyzed and understood.