Company Filing History:
Years Active: 2007
Title: The Innovative Contributions of Dustan Theodore Doud
Introduction
Dustan Theodore Doud is an accomplished inventor based in Clinton, Wisconsin. He has made significant contributions to the field of food technology, particularly with his innovative patent that focuses on creating a unique food product. His work exemplifies the intersection of culinary science and engineering.
Latest Patents
Doud holds a patent for a "Shelf stable meltable particulate food product." This invention is a savory, shelf-stable, particulate, meltable, food-grade plasticized composition. The composition features a water activity of 0.70 or below and is an oil-in-water emulsion that includes a protein forming a thermally reversible meltable gel. The formulation also incorporates plasticizer components, edible oil, and savory flavoring, ensuring proper texture and mouthfeel.
Career Highlights
Doud is currently employed at Kerry, Inc., a leading global provider of taste and nutrition solutions. His role at the company allows him to apply his expertise in food science and innovation. With one patent to his name, he has demonstrated his ability to develop products that meet consumer needs while maintaining quality and stability.
Collaborations
Doud has worked alongside notable colleagues such as Jack Maegli and Ellen Kay Morgan. Their collaborative efforts contribute to the innovative environment at Kerry, Inc., fostering advancements in food technology.
Conclusion
Dustan Theodore Doud's contributions to food innovation through his patented work highlight his expertise and commitment to enhancing food products. His achievements reflect the importance of innovation in the food industry, paving the way for future advancements.