Company Filing History:
Years Active: 2004-2012
Title: The Innovations of Charles Gerday
Introduction
Charles Gerday is a notable inventor based in Esneux, Belgium. He has made significant contributions to the field of enzymology, particularly in the development of enzymes that enhance the properties of dough and baked products. With a total of 2 patents, Gerday's work has implications for both the food industry and biotechnology.
Latest Patents
Gerday's latest patents include a method to improve the properties of dough and baked products by incorporating a bread or dough-improving agent containing an enzyme with xylanolytic activity from glycoside hydrolases family 8. The preferred enzymes in this invention are the psychrophilic xylanase and the mesophilic xylanase Y from C-125. Another significant patent involves a purified cold-active beta-galactosidase enzyme, which is specific for lactose and maintains stable enzymatic activity at temperatures below 8°C. This enzyme is particularly effective in the presence of lactose, functioning optimally within a temperature range of 0°C to 50°C.
Career Highlights
Gerday is affiliated with the Université de Liège, where he continues to advance research in enzymatic applications. His work has garnered attention for its innovative approach to improving food products through enzymatic processes.
Collaborations
Some of his notable coworkers include Anne Hoyoux and Jean-Marie François, who have contributed to the research and development of his patented technologies.
Conclusion
Charles Gerday's contributions to enzymology and his innovative patents reflect his commitment to enhancing food technology. His work continues to influence the industry and showcases the importance of research in developing practical applications for enzymes.