Location History:
- Oud Heverlee, BE (1997)
- Blanden, BE (1998)
- Leuven, BE (2002 - 2008)
- Agatha Rode, BE (2010)
- Huldenberg, BE (2018 - 2019)
- St. Agatha Rode, BE (2019)
Company Filing History:
5 out of 17 
2 out of 7 
1 out of 173 
Years Active: 1997-2019
Title: Jan Van Loo: A Pioneer in Nutritional Innovations
Introduction
Jan Van Loo, an esteemed inventor based in St. Agatha Rode, Belgium, has made significant contributions to the field of nutrition with his innovative inventions. With a total of 8 patents to his name, he has dedicated his career to improving the nutritional properties of food products, showcasing the importance of scientific research in enhancing human health.
Latest Patents
Among his latest inventions, Jan has developed groundbreaking patents such as "Inulin products with improved nutritional properties" and a "Process for the recovery of betaine from molasses." The inulin products consist of a specific mixture of easily fermentable inulin (EFI) and hardly fermentable inulin (HFI) components, offering numerous health benefits. These advantages include dietary fiber effects, improved mineral absorption, particularly of calcium and magnesium, increased bone mineral density, reduction of mineral density loss, modulation of lipid metabolism, stimulation of the immune system, and even anti-cancer effects. Additionally, his process for recovering betaine from molasses involves innovative enzymatic and chromatographic methods, showcasing his expertise in biochemistry and food science.
Career Highlights
Throughout his career, Jan Van Loo has worked with reputable companies like Tiense Suikerraffinaderij N.V. and Raffinerie Tirlemontoise S.A. His tenure in these organizations has allowed him to develop practical applications for his research, ensuring that his innovations reach the market and contribute to healthier food options for consumers.
Collaborations
Jan has collaborated with notable colleagues such as Anne Frippiat and Georges Smits, further strengthening his work through teamwork and shared expertise. These collaborations have played a crucial role in advancing his research and patent developments, allowing for diverse perspectives and enhanced problem-solving capabilities.
Conclusion
In summary, Jan Van Loo exemplifies the spirit of innovation through his work in nutritional science. His impactful inventions, dedication to research, and fruitful collaborations position him as a leading figure in the field. As he continues to push the boundaries of science and nutrition, Jan's contributions will undoubtedly pave the way for future advancements in healthier food products.