Company Filing History:
1 out of 86 
1 out of 832,891 Years Active: 2012
Title: The Innovations of Georges Feller
Introduction
Georges Feller is a notable inventor based in Trooz, Belgium. He has made significant contributions to the field of baking through his innovative patents. With a total of 2 patents, Feller's work focuses on improving the properties of dough and baked products.
Latest Patents
Feller's latest patents include methods that utilize family 8 enzymes with xylanolytic activity. The first patent describes a method to enhance dough and baked product properties by incorporating a bread or dough-improving agent containing an enzyme from glycoside hydrolases family 8. The preferred enzymes mentioned are the psychrophilic xylanase and the mesophilic xylanase Y from C-125. His second patent reiterates this method, emphasizing the use of these specific enzymes to improve baking outcomes.
Career Highlights
Throughout his career, Georges Feller has worked with esteemed institutions, including the Université De Liège. His research and innovations have contributed to advancements in the baking industry, particularly in the use of enzymes to enhance product quality.
Collaborations
Feller has collaborated with notable individuals in his field, including Tony Collins and Charles Gerday. These partnerships have likely enriched his research and development efforts.
Conclusion
Georges Feller's contributions to baking through his innovative patents demonstrate his expertise and commitment to improving food technology. His work with enzymes has the potential to significantly enhance the quality of baked goods.