Jordan L Schwartz

Title: The Innovations of Jordan L. Schwartz: A Pioneer in Brewery Spent Grain Processing

Introduction

Jordan L. Schwartz, an inventive mind based in San Francisco, CA, has made a significant contribution to sustainable food processing through his patent. With a focus on enhancing the utility of brewery spent grains, Schwartz's work reflects the intersection of innovation and environmental consciousness.

Latest Patents

Schwartz holds a patent for his innovative system titled "Intermittent infrared drying for brewery-spent grain." This system incorporates a unique intermittent infrared (IR) heating and stirring protocol, designed to produce a distinct dried form of brewery spent grains (BSG). This novel approach allows the BSG to be utilized in either whole or ground form, making it an ideal ingredient for flour suitable for human consumption.

Career Highlights

Throughout his career, Schwartz has collaborated with various organizations, contributing to advancements in food science and technology. Notably, he has worked with the United States of America, as represented by the Secretary of Agriculture, as well as Regrained, Inc., where he furthered his innovative ideas in grain processing.

Collaborations

Jordan L. Schwartz has had the opportunity to work alongside talented professionals such as Tara H. McHugh and Roberto D. Avena Bustillos. Together, they have shared knowledge and expertise, enhancing their collective efforts in the field of food technology.

Conclusion

In conclusion, Jordan L. Schwartz stands out as a notable figure in the realm of food innovation, particularly in the sustainable processing of brewery spent grains. His patent not only showcases his ingenuity but also promotes the repurposing of by-products in the food industry. Schwartz's contributions pave the way for a more sustainable future in food production and consumption.