Company Filing History:
Years Active: 1989-1991
Title: **Innovations by Diane H. Neilson: Pioneering Coffee Bean Treatment**
Introduction
Diane H. Neilson is an accomplished inventor based in Fairfield, OH, known for her innovative contributions to the coffee industry. With a total of two patents to her name, Neilson's most recent invention focuses on enhancing the taste and aroma of coffee through a unique treatment process for coffee beans.
Latest Patents
Diane Neilson's latest patent presents a groundbreaking method for treating coffee beans to create better-tasting coffee. The process begins with partially roasting green coffee beans to achieve a Hunter a-color between about 3 and 9. This step increases the Hunter a-color of the beans by at least 1.5 a-color units before they undergo treatment. Neilson’s method involves soaking the partially roasted beans in either an alkaline solution or a coffee bean extract solution, with specific parameters for temperature and duration. After the treatment, the beans are further roasted to achieve a Hunter L-color between 16 and 24, ensuring a superior taste and aroma profile. The end result is a roast and ground coffee composition rich in volatile and nonvolatile coffee compounds, boasting complex flavors and aromas, quantified by a specific f(d) value.
Career Highlights
Diane currently works at Procter & Gamble, a leading global consumer goods company. Her innovative approach and dedication to improving coffee quality have demonstrated her commitment to advancing food science and flavor technology. With her work, she continues to build a reputation as a prominent figure in the field of coffee innovation.
Collaborations
Throughout her career, Diane has collaborated with skilled individuals, including coworkers Sara L. Work and Edward L. Whaley. Together, they contribute to the research and development initiatives within their organization, pushing the boundaries of what can be achieved in coffee processing.
Conclusion
Diane H. Neilson's innovative spirit and dedication to enhancing coffee quality portray her as a significant contributor to the food science industry. With her cutting-edge methods and collaborative efforts, she continues to inspire advancements in coffee technology, ensuring that coffee lovers everywhere can enjoy a superior taste experience.