John Piechocki

Title: John Piechocki: Innovator in Microalgal Food Compositions

Introduction

John Piechocki is a notable inventor based in South San Francisco, CA. He has made significant contributions to the field of food technology, particularly through his innovative work with microalgal biomass. With a total of 11 patents to his name, Piechocki's inventions focus on creating healthful food compositions that leverage the nutritional benefits of microalgae.

Latest Patents

One of Piechocki's latest patents involves microalgal food compositions. This invention provides novel microalgal food compositions that include microalgal biomass processed into various forms such as flakes, powders, and flours. The microalgal biomass is characterized by being low in saturated fats and high in monounsaturated triglyceride oil, making it a beneficial source of fiber. Additionally, the invention highlights microalgal biomass as a suitable vegetarian protein source. The patent also discloses methods for formulating food compositions that incorporate this biomass into beverages, baked goods, egg products, reduced fat foods, and gluten-free options. These compositions not only offer healthful ingredients but also promote satiety, potentially reducing further caloric intake. Furthermore, the invention introduces novel strains of microalgae that have undergone non-transgenic mutation methods to reduce coloration. The oil extracted from this microalgal biomass is heart-healthy and can be produced from a variety of feedstocks, including corn starch and sugar cane.

Another significant patent focuses on feed ingredients comprising lysed microbial cells. This disclosure relates to the manufacture and use of these feed ingredients in nutritional applications, including aquaculture and terrestrial animal feed. The compositions consist of lysed microbial cells with a small aspect ratio and triglyceride oil, showcasing Piechocki's versatility in addressing both human and animal nutrition.

Career Highlights

Throughout his career, John Piechocki has worked with prominent companies such as Corbion Biotech, Inc. and Terravia Holdings, Inc. His experience in these organizations has allowed him to develop and refine his innovative ideas in the field of food technology.

Collaborations

Piechocki has collaborated with notable professionals in his field, including Adrienne McKee and Enrique Baliu. These partnerships have contributed to the advancement of his research and the successful development of his patented inventions.

Conclusion