Christine Keller

Title: Christine Keller: Innovator in Food Science

Introduction: Christine Keller, an inspiring inventor based in Schwetzingen, Germany, has made significant contributions to the field of food science. With her innovative approach, she has developed a process that enhances the preservation and preparation of concentrated liquid foodstuffs.

Latest Patents: Christine holds one patent titled "Process of Preparing a Concentrated Liquid Foodstuff". This invention is particularly noteworthy as it describes a method of treating a sugar solution or a concentrate that possesses a Brix of more than 20° using carbohydrate oxidase and catalase. Notably, this process requires no adjustments to the pH during treatment by the addition of buffering or basic substances, resulting in a final product with a pH lower than 3.

Career Highlights: Christine is currently employed at ADM Wild Europe GmbH & Co. KG, where she applies her expertise to develop innovative food solutions. Her work combines scientific research with practical applications, striving to improve food quality and safety in the industry.

Collaborations: During her career, Christine has collaborated with notable colleagues, including Thomas Heidebach and Matthias Sass. These partnerships have been instrumental in advancing her research initiatives and expanding her contributions to food technology.

Conclusion: Christine Keller is a remarkable inventor whose work in food science exemplifies innovation and dedication. With her patent on the preparation of concentrated liquid foodstuffs, she has made a promising impact on food processing methods. Her contributions, alongside her collaborations, pave the way for future advancements in the industry.