Company Filing History:
Years Active: 2020-2023
Title: Gaelle Lettier Buchhorn: Innovator in Fermented Food Products
Introduction
Gaelle Lettier Buchhorn is a notable inventor based in Virum, Denmark. She has made significant contributions to the field of food science, particularly in the development of fermented food products. With a total of 2 patents, her work focuses on enhancing the quality and flavor of dairy products.
Latest Patents
Her latest patents include innovative methods for preparing fermented food products with increased natural sweetness and improved texture. One patent details a strain of lactic acid bacteria that is galactose-fermenting, featuring a mutation in the DNA sequence of the glcK gene. This mutation inactivates the glucokinase protein, which plays a crucial role in the fermentation process. Another patent focuses on a flavor-enhancing composition suitable for dairy products. This invention allows for the creation of low-fat yogurt or cheese with a high content of diacetyl, imparting an enhanced creamy flavor without negatively affecting the product's rheology or fermentation time.
Career Highlights
Gaelle Lettier Buchhorn is associated with Chr. Hansen A/S, a leading company in the field of bioscience. Her work at this organization has been pivotal in advancing the science of fermentation and improving food products.
Collaborations
Some of her notable coworkers include Luciana Jimenez and Gunnar Oeregaard, who contribute to the innovative environment at Chr. Hansen A/S.
Conclusion
Gaelle Lettier Buchhorn's contributions to the field of fermented food products exemplify the impact of innovation in food science. Her patents reflect a commitment to enhancing the quality and flavor of dairy products, showcasing her role as a significant inventor in this domain.