Jorn Borch Soe

Title: Innovations by Jorn Borch Soe

Introduction

Jorn Borch Soe is a notable inventor based in Tilst, Denmark. He has made significant contributions to the field of food science, particularly in the area of enzymatic processes in food applications. With a total of eight patents to his name, Soe's work has had a considerable impact on the industry.

Latest Patents

One of Jorn Borch Soe's latest patents is focused on the enzymatic modification of wheat phospholipids in bakery applications. This invention relates to a method of making dough that involves admixing a dough component with a phospholipase A2 enzyme, which acts on N-acyl phosphatidyl ethanolamine at the sn2 position, along with another enzyme that acts on a polar lipid at the sn1 position. Another significant patent addresses process modifications to enhance chlorophyll degradation. This process involves treating plant oil by contacting it with an enzyme capable of hydrolyzing an a' or b' stereoisomer of chlorophyll or a chlorophyll derivative.

Career Highlights

Throughout his career, Jorn Borch Soe has worked with prominent companies in the food science sector, including DuPont Nutrition Biosciences Aps and Danisco A/S. His expertise in enzymatic processes has been instrumental in advancing food technology.

Collaborations

Jorn Borch Soe has collaborated with several professionals in his field, including Charlotte Horsmans Poulsen and Torkil Steenholt Olsen. These collaborations have contributed to the development of innovative solutions in food science.

Conclusion

Jorn Borch Soe's contributions to food science through his patents and collaborations highlight his role as a significant inventor in the industry. His work continues to influence advancements in food technology and enzymatic applications.