Frank C Greene

Title: Frank C Greene: Innovator in Yeast Biotechnology

Introduction

Frank C Greene is a notable inventor based in Berkeley, CA, who has made significant contributions to the field of biotechnology. He is recognized for his innovative work in developing genetically engineered yeast strains that produce wheat gluten proteins. His research has implications for both food production and medical applications.

Latest Patents

Greene holds a patent for a strain of yeast, Saccharomyces cerevisiae, which has been engineered to produce protein indistinguishable from wheat gluten protein. This yeast strain was developed by introducing a specially constructed autonomously replicating extrachromosomal genetic element, known as gluten plasmid pAY31, into the parent yeast strain. The plasmid is a circular DNA molecule that incorporates various genetic elements, enabling the yeast to synthesize wheat gluten protein. This innovation can be utilized to supplement both wheat and non-wheat flours for baked products and has potential applications in the diagnosis and treatment of illnesses related to wheat gluten proteins. Greene has 1 patent to his name.

Career Highlights

Throughout his career, Greene has worked with various organizations, including the United States of America as represented by the Secretary of and the University of Hawai'i. His work has been pivotal in advancing the understanding and application of yeast biotechnology in food science.

Collaborations

Greene has collaborated with notable individuals in his field, including John I Stiles and John D Neill. These partnerships have contributed to the successful development of his innovative yeast strains.

Conclusion

Frank C Greene's contributions to biotechnology, particularly in the development of yeast strains for wheat gluten protein production, highlight his role as an influential inventor. His work not only enhances food technology but also opens avenues for medical advancements related to gluten-related health issues.