Versailles, France

François Debru

USPTO Granted Patents = 5 


 

Average Co-Inventor Count = 4.2

ph-index = 1


Company Filing History:


Years Active: 2012-2018

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5 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Francois Debru

Introduction

Francois Debru is an accomplished inventor based in Versailles, France. With a remarkable portfolio that includes two patents, Debru has made significant strides in the field of fermented food products. His work in utilizing probiotic strains showcases his commitment to enhancing food quality and health benefits.

Latest Patents

Francois Debru's most recent patents focus on improving fermented food products containing probiotic strains. One patent details the use of at least one sulphur-containing amino acid, with a concentration range of approximately 5 to 75 mg/ml. This invention aims to ensure that the fermented food maintains acceptable sensory properties while achieving a shelf life of at least 30 days, and it limits the inclusion of yeast extract to no more than 0.5%.

In his other patent, Debru elaborates on a non-solid fermented food product that includes ferments yielding a probiotic count of over 10 per gram for a shelf life of at least 30 days. These innovations are vital in the quest for healthier food options that can be stored without compromising quality.

Career Highlights

Francois Debru is currently associated with Compagnie Gervais Danone, a leading company in the dairy and food products sector. His expertise in the development of probiotic food products has positioned him as a valuable asset within the company and the industry at large.

Collaborations

Throughout his career, Debru has collaborated with notable professionals such as Luc Terragno and Stephane Herve. These partnerships have enhanced his research and development efforts, allowing for a blend of expertise that fosters innovation in their projects.

Conclusion

Francois Debru's contributions to the field of fermented food products highlight his dedication to advancing food science. His patents not only reflect his inventive spirit but also promise to benefit consumers seeking healthier dietary options. As he continues to work with Compagnie Gervais Danone, the future looks bright for further innovations from this talented inventor.

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