Dimitris Lykomitros

Title: Dimitris Lykomitros: Innovating Snack Food Technologies

Introduction

Dimitris Lykomitros is a notable inventor based in Dallas, TX, with a remarkable portfolio of four patents. His innovative contributions primarily focus on enhancing food products through unique coatings and preparation methods.

Latest Patents

One of Lykomitros's latest inventions is a method for making a coated food product having a heat susceptible coating. This innovation involves a process designed for nut products that incorporate either proteinaceous or fruit-based coatings, ensuring that there is no visible scorching in the outer coating layer. The invention describes a multi-stage cooking process where the food center can be par-coated and cooked with varying temperatures.

Another of his significant contributions is related to fruit and vegetable snacks. This invention outlines formulations for vacuum-baked snack pieces that mimic the crispy texture of popular snack items such as potato chips and corn-based wafers. By creating a slurry of fruit or vegetable bases, combined with other ingredients, and then processing this mixture through a vacuum belt dryer, Lykomitros has developed a method for producing snack-sized pieces that appeal to health-conscious consumers.

Career Highlights

Dimitris Lykomitros is currently employed at Frito-Lay North America, Inc., a leading company in the snack food industry. His role involves the development and innovation of snack products, utilizing his expertise in food technology to create healthier and more appealing options for consumers.

Collaborations

Throughout his career, Lykomitros has worked alongside talented professionals, including V N Mohan Rao and Ashish Anand. This collaboration has fostered a creative environment that facilitates the development of groundbreaking food technologies.

Conclusion

In summary, Dimitris Lykomitros stands out as a significant inventor in the food technology sector. With his innovative patents and collaborative spirit, he is paving the way for the future of snack foods, focusing on both quality and health. His work not only enhances the consumer experience but also contributes to the evolution of snack production methods.