John Richard Masson

Title: Innovations by John Richard Masson: A Pioneer in Food Processing

Introduction

John Richard Masson is an influential inventor based in Houghton on the Hill, GB. With a remarkable portfolio of 7 patents, he has made significant contributions to the field of food processing, particularly in methods that enhance food safety and quality. His innovative approaches reflect a commitment to improving the food industry and its processing techniques.

Latest Patents

One of John Richard Masson's most notable patents is the "Method for Reducing Acrylamide Formation in Thermally Processed Foods". This invention introduces a process and apparatus that effectively reduces the amount of acrylamide, a potentially harmful substance formed during the cooking of certain foods. By manipulating various unit operations involved in food production, notably washing and cooking, Masson’s method allows for the production of foods with significantly lower levels of acrylamide. Modifications to the washing operation can create optimal contacting conditions by increasing time and temperature, as well as adding beneficial components like calcium chloride and L-cysteine to the aqueous solution. Additionally, the cooking unit operation can be restructured into a higher-temperature first heating step followed by a lower-temperature second heating step, thereby mitigating the high-temperature/low-moisture conditions that promote acrylamide formation.

Career Highlights

John Richard Masson has built a successful career with his current position at Frito-Lay North America, Inc., where he continues to apply his expertise in food processing. His innovative contributions have played a crucial role in developing safer and more nutritious food products, pushing the boundaries of what is achievable in modern food technology.

Collaborations

Throughout his career, Masson has collaborated with notable colleagues such as David Lawrence Barry and Colin Jeffrey Burnham. These partnerships have fostered an environment of creativity and innovation, enabling each member to bring their unique insights and skills to the table as they tackle challenges within the food processing industry.

Conclusion

John Richard Masson's dedication to innovation in food processing not only demonstrates his ingenuity as an inventor but also highlights the importance of safety and quality in food production. His work, particularly in reducing harmful substances like acrylamide, showcases the potential for technology to positively impact public health and enhance food safety standards.