Wageningen, Netherlands

Franciscus Christophorus Gielens


 

Average Co-Inventor Count = 2.0

ph-index = 1


Company Filing History:


Years Active: 2025

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2 patents (USPTO):Explore Patents

Title: Innovations by Franciscus Christophorus Gielens

Introduction

Franciscus Christophorus Gielens is a notable inventor based in Wageningen, Netherlands. He has made significant contributions to the field of food technology, particularly in the development of fibrous products that serve as meat substitutes. With a total of 2 patents, Gielens has demonstrated his expertise and commitment to innovation in this area.

Latest Patents

Gielens' latest patents focus on processes for the preparation of fibrous products comprising protein. The first patent describes a method that involves creating a homogeneous mixture of protein material, including cheese, moisture binder material, and a calcium-complex forming agent. This mixture is subjected to high shear at temperatures between 70 to 90° C, with a pH ranging from 6.4 to 7.5. The resulting fibrous product, which has a moisture content of at least 65% by weight, is particularly suitable for use in meat substitute products. The second patent outlines a similar process, with slight variations in the mixture components and their order of addition, ultimately leading to the same innovative fibrous product.

Career Highlights

Gielens is currently employed at FrieslandCampina Nederland B.V., where he continues to work on innovative food technologies. His role at the company allows him to apply his knowledge and skills in developing products that meet the growing demand for plant-based alternatives.

Collaborations

Gielens collaborates with Marjolein Maria Véronique Isabelle Broos, who is also involved in the field of food technology. Their partnership enhances the research and development efforts at FrieslandCampina, contributing to the advancement of innovative food solutions.

Conclusion

Franciscus Christophorus Gielens is a prominent inventor whose work in the preparation of fibrous products has the potential to revolutionize the meat substitute market. His patents reflect a deep understanding of food technology and a commitment to creating sustainable alternatives.

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