Company Filing History:
13 out of 223 
1 out of 2 Years Active: 1982-1994
Title: The Innovative Contributions of Gerard Brule in Nutritional Science
Introduction
Gerard Brule, an accomplished inventor based in Rennes, France, has made significant strides in the field of nutritional science. With a total of 14 patents to his name, Brule has focused on the development of innovative nutrient compositions that harness the power of peptides derived from casein. His work emphasizes the importance of non-phosphorylated peptides and their applications in dietary products and medicinal uses.
Latest Patents
Brule's recent patents focus on the production of nutrient compositions containing non-phosphorylated peptides extracted from casein. These patented methods involve proteolytic enzyme hydrolysis, followed by membrane ultrafiltration to efficiently separate phosphopeptides from non-phosphorylated peptides. The resulting compositions are valuable for their nutritive qualities, providing essential nutrition. Notably, his patented methods also address the dietetic uses of phosphopeptide salts that combine with macroelements like calcium, magnesium, and trace elements such as iron and zinc.
Career Highlights
Throughout his career, Gerard Brule has worked with esteemed institutions such as the French National Institute for Agricultural Research (Institut National De La Recherche Agronomique) and the Agricultural Research Institute (Institut De La Recherche Agronomique). His dedication to innovation in nutritional science reflects his strong commitment to research and development.
Collaborations
In his professional journey, Brule has collaborated with fellow researchers, including Michel Piot and Loic Roger. These partnerships have contributed to the advancement of his work and the successful development of his patented innovations.
Conclusion
Gerard Brule's contributions to the field of nutritional science illustrate the critical role of innovations and patented inventions in improving dietary health. His expertise in peptide production and separation techniques continues to pave the way for new dietary products and medicinal applications that harness the power of casein-derived peptides. As the landscape of nutritional science evolves, Brule's work remains a cornerstone of innovation and research.