John Westcott Finley is a notable inventor based in Baton Rouge, LA (US). He has made significant contributions to the field of food science, particularly in developing palatable foods for individuals requiring methionine-restricted diets. With a total of 9 patents to his name, Finley's work has had a meaningful impact on dietary solutions for both human and veterinary patients.

Latest Patents

One of Finley's latest patents focuses on creating palatable foods for a methionine-restricted diet. This method involves partially oxidizing a protein or food product containing protein, preferably using ozone, to oxidize nearly all of the methionine and cysteine. After this oxidation process, tryptophan and lysine can be optionally added back, as they tend to be oxidized as well. Additionally, a small amount of methionine may be reintroduced to ensure that the final methionine content is within a preferred range of about 0.85 to 1.8 grams per 100 grams of total protein, ideally around 1.2 grams per 100 grams of total protein.

Career Highlights

Throughout his career, John Westcott Finley has worked with prominent companies such as Kraft Foods Global Brands LLC and A.M. Todd Company. His experience in these organizations has allowed him to refine his expertise in food innovation and dietary solutions.

Collaborations

Finley has collaborated with various professionals in his field, including Ariel Cudia and Igor Mezine. These partnerships have contributed to the advancement of his research and the successful development of his patented methods.

Conclusion

John Westcott Finley is a distinguished inventor whose work in methionine-restricted diets has paved the way for innovative dietary solutions. His contributions continue to benefit those in need of specialized nutritional options.

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