Heike Jerosch

Title: Heike Jerosch: Innovator in Microalgal and Oligosaccharide Technologies

Introduction

Heike Jerosch is a notable inventor based in Estaires, France. He has made significant contributions to the fields of food technology and nutrition, holding a total of 4 patents. His work focuses on enhancing the sensory quality of microalgal products and developing fiber-rich maltooligosaccharides.

Latest Patents

One of Heike Jerosch's latest patents is titled "Microalgal flour compositions of optimised sensory quality." This invention relates to a method for determining the organoleptic quality of a microalgal flour composition. It involves assessing the total content of 13 volatile organic compounds, which include heptanal, 3-octen-2-one, and several others. Another significant patent is "Fiber-rich maltooligosaccharides having low glucose bioavailability, method of manufacture thereof and use thereof in human food and animal feed." This invention focuses on maltooligosaccharides with a high content of α-1,4-glycosidic bonds, which are beneficial for healthy diets and the management of diabetes.

Career Highlights

Heike Jerosch has worked with prominent companies in the biotechnology and food sectors. Notable among these are Corbion Biotech, Inc. and Roquette Freres. His experience in these organizations has allowed him to develop innovative solutions that address nutritional challenges.

Collaborations

Heike has collaborated with talented individuals such as Amandine Druon and Samuel Patinier. These partnerships have contributed to the advancement of his research and inventions.

Conclusion

Heike Jerosch is a pioneering inventor whose work in microalgal and oligosaccharide technologies has the potential to impact the food industry significantly. His patents reflect a commitment to improving food quality and nutritional value.