This inventor holds 1 USPTO granted patent. Top assignee: Gist-Brocades N.v.. Active years: 1996.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1996
Title: Innovations by Don Scott in Flour Dough Improvement
Introduction
Don Scott is an accomplished inventor based in Elk Grove, IL (US). He has made significant contributions to the field of food science, particularly in the area of flour dough improvement. His innovative approach has led to the development of a unique method that enhances the properties of flour dough.
Latest Patents
Don Scott holds 1 patent for his invention titled "Compositions and method for improving flour dough." This patent describes a method for improving the rheological properties of flour dough through the use of an enzyme preparation that contains sulfhydryl oxidase and glucose oxidase. This innovation has the potential to revolutionize the baking industry by enhancing dough quality.
Career Highlights
Throughout his career, Don has worked with Gist-Brocades N.V., a company known for its advancements in enzyme technology. His work has focused on applying scientific principles to improve food products, making him a valuable asset in the industry.
Collaborations
Don has collaborated with notable professionals in his field, including Sampsa Haarasilta and Seppo Vaisanen. These partnerships have allowed him to expand his research and contribute to innovative solutions in food technology.
Conclusion
Don Scott's contributions to the improvement of flour dough through his patented method exemplify the impact of innovation in the food industry. His work continues to inspire advancements that enhance product quality and performance.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile