Jørn Borch Søe

Title: Jørn Borch Sørensen: Innovator in Food Technology

Introduction

Jørn Borch Sørensen is a notable inventor based in Mundelstrup, Denmark. He has made significant contributions to the field of food technology, particularly in improving the properties of flour dough and food products. With a total of 4 patents to his name, Sørensen's work has had a considerable impact on the industry.

Latest Patents

Sørensen's latest patents include innovative methods and compositions aimed at enhancing food quality. One of his key inventions is a method of improving the rheological properties of flour dough. This method involves adding an effective amount of an oxidoreductase capable of oxidizing maltose, specifically a hexose oxidase derived from algal species. Another significant patent focuses on a composition that provides a stable suspension of a particulate component. This composition includes an oil or oil mimetic component, a triglyceride fatty acid or high melting point emulsifier, and a particulate component that remains suspended within a crystal matrix.

Career Highlights

Jørn Borch Sørensen is currently associated with Danisco A/S, a leading company in the food ingredients sector. His work at Danisco has allowed him to explore and develop innovative solutions that enhance food products and processing techniques. His expertise in food technology has positioned him as a valuable asset in the industry.

Collaborations

Sørensen has collaborated with several talented individuals in his field, including Charlotte Horsmans Poulsen and Pernille Bak Høstrup. These collaborations have fostered a creative environment that encourages innovation and the development of new ideas.

Conclusion

Jørn Borch Sørensen is a prominent figure in food technology, with a focus on improving flour dough properties and food quality. His contributions through patents and collaborations continue to influence the industry positively.