Nijmegen, Netherlands

Henk Robert Hoogenkamp


 

Average Co-Inventor Count = 6.0

ph-index = 1


Company Filing History:


Years Active: 2020

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1 patent (USPTO):Explore Patents

Title: Henk Robert Hoogenkamp: Innovator in Food Processing Technology

Introduction

Henk Robert Hoogenkamp is an accomplished inventor based in Nijmegen, Netherlands. He has made significant contributions to the field of food processing technology, with a particular focus on methods of encasing sausages. His innovative approach is reflected in his patented invention, which showcases his expertise and commitment to enhancing food manufacturing processes.

Latest Patents

Henk's notable patent, titled "Method of extruding sausage sleeves of at least partial collagen, extrusion head and extruded collagen sleeves," pertains to a unique method of extruding collagen sleeves used for encasing sausages. The invention involves feeding a collagen fluid to an extrusion head, guiding that fluid through the head, and ultimately discharging it to form the sleeves. This process is critical in ensuring the quality and consistency of sausage products. The patent also covers the design of the extrusion head itself and the co-extrusion sausage line utilized in the production process.

Career Highlights

Henk Robert Hoogenkamp is associated with Marel Townsend Further Processing B.V., where he has been able to apply his innovative ideas to real-world food processing challenges. His work in this esteemed company reflects his dedication to enhancing manufacturing technologies, ultimately benefiting the food industry.

Collaborations

Throughout his career, Henk has collaborated with skilled colleagues such as Albertus Dunnewind and Patricia Rosa Maria Hoekstra-Suurs. Their combined expertise has undoubtedly played a role in driving forward the innovative work being done at Marel Townsend.

Conclusion

Henk Robert Hoogenkamp's contributions to food processing through his patented inventions underscore his role as a leading innovator in the field. His innovative methods for extruding collagen sleeves improve the quality of sausage products and demonstrate the impact of technology in food manufacturing. With collaboration at the heart of his work, Henk continues to inspire advancements in the industry.

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