Damien Passé

Title: **Innovative Contributions of Damien Passé in Microalgal Flour Development**

Introduction

Damien Passé, an inventive mind based in Douai, France, has made significant strides in the field of food product innovation. With a total of two patents to his name, his work primarily revolves around the development of microalgal flour, a sustainable and nutritious food ingredient.

Latest Patents

One of Damien's latest patents focuses on microalgal flour, which relates to microalgal food products designed to have acceptable sensory characteristics. The invention details methods for producing these food products by cultivating microalgal cells under specific conditions of pH and dissolved oxygen to yield a desired lipid content. Following cultivation, the microalgal cells undergo a series of processes, including lysis, heat treatment, washing, and drying, resulting in a flour that can be incorporated into a variety of food products. This innovation not only enhances food nutrition but also promotes sustainable food production.

Career Highlights

Throughout his career, Damien Passé has collaborated with notable companies in the biotechnology sector. He has worked with Solazyme Roquette Nutritionals, LLC and Corbion Biotech, Inc., contributing his expertise in the development of innovative food solutions. His work has had a notable impact on the advancement of food technology, particularly in integrating microalgal ingredients into mainstream products.

Collaborations

Damien has had the privilege of working alongside talented individuals such as Leslie M. Norris and John Piechocki. These collaborations have allowed him to refine his ideas and bring innovative concepts to life in the field of food science and biotechnology. The synergy between him and his colleagues has fostered a creative environment conducive to groundbreaking innovations.

Conclusion

In summary, Damien Passé stands out as a visionary inventor whose contributions to microalgal flour represent a significant advancement in sustainable food production. With two patents to his credit and a rewarding career marked by collaboration with key industry players, he continues to make an impact in the realm of food innovation. His work not only showcases the potential of microalgae as a food source but also paves the way for future advancements in the industry.