Wageningen, Netherlands

Herman Frank Burghout


 

Average Co-Inventor Count = 2.0

ph-index = 1


Company Filing History:


Years Active: 2021-2025

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3 patents (USPTO):Explore Patents

Title: Herman Frank Burghout - Innovator in Cheese Technology

Introduction

Herman Frank Burghout is a distinguished inventor based in Wageningen, Netherlands, known for his innovative contributions to cheese technology. With a total of three patents to his name, Burghout has developed unique methods for creating naturally ripened cheese products that enhance flavor and preserve quality.

Latest Patents

Among his latest patents, Burghout has made significant strides in cheese ripening techniques. One of his notable inventions involves a naturally ripened, block-shaped cheese of hard or semi-hard type. This cheese features a water-permeable coating applied across its entire surface, complemented by a water-impermeable material on top, specifically covering the vertices and edges, while allowing the top and bottom faces to remain mostly uncovered. Additionally, Burghout has developed a method for producing a shaped cheese product by subjecting ripened packed cheese to an antimicrobial treatment before extruding or shredding it for consumer use.

Career Highlights

Burghout is currently employed at FrieslandCampina Nederland B.V., where he continues to push the boundaries of cheese innovation. His work not only contributes to the company's product offerings but also enhances the overall cheese production process within the industry.

Collaborations

Throughout his career, he has collaborated with notable colleagues, including Johannes Antonius Penders and Hein Van Den Borne. These partnerships have facilitated the exchange of ideas and expertise, further enriching the development of innovative cheese solutions.

Conclusion

Herman Frank Burghout exemplifies the essence of innovation in the dairy sector, particularly in cheese production. His patents reflect a commitment to improving quality and efficiency, establishing him as a key figure in the food technology landscape. As he continues to develop new methods and practices, the future of cheese and consumer satisfaction looks promising under his influence.

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