Company Filing History:
Years Active: 2006
Title: The Innovative Contributions of Joel Prodhomme
Introduction
Joel Prodhomme is a notable inventor based in Margueray, France. He has made significant contributions to the field of food technology, particularly in the area of modified whey. His innovative approach has led to advancements that benefit the food industry, especially in bread-making.
Latest Patents
Prodhomme holds a patent for a method of preparing modified whey, which includes several key steps. The process involves lactose removal, hydrolysis, pre-treatment of calcium trap proteins, hydrolysis of the pre-treated proteins, and enzyme inactivation. The resulting modified whey has a lactose content between 10 and 50 wt. % of the initial weight and contains no more than 80 wt. % of the original protein weight. This invention is particularly valuable as it enhances bread-making products.
Career Highlights
Joel Prodhomme is associated with Compagnie Laitière Européenne, where he applies his expertise in food technology. His work focuses on improving food products through innovative methods and processes. His dedication to research and development has positioned him as a key figure in his field.
Collaborations
Prodhomme collaborates with his coworker, Jerome Souppe, to further explore advancements in food technology. Their combined efforts contribute to the ongoing development of innovative food products.
Conclusion
Joel Prodhomme's contributions to the field of modified whey and bread-making are noteworthy. His innovative methods and dedication to improving food technology have made a significant impact on the industry.