Marlton, NJ, United States of America

Judy M Glover


Average Co-Inventor Count = 12.0

ph-index = 1

Forward Citations = 11(Granted Patents)


Company Filing History:


Years Active: 2000

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1 patent (USPTO):Explore Patents

Title: Judy M Glover: Innovator in Therapeutic Meal Solutions

Introduction

Judy M Glover is a notable inventor based in Marlton, NJ (US). She has made significant contributions to the field of nutrition and health through her innovative inventions. Her work focuses on developing solutions for diet-responsive conditions, enhancing the quality of life for patients.

Latest Patents

Judy M Glover holds a patent for a prepackaged therapeutic meal designed for the treatment of diet-responsive conditions. This invention includes a variety of separate meal components, with at least one component containing a predetermined level of nutritional enhancement. The meal is specifically formulated to supply dietary fiber, vitamins, minerals, sodium, potassium, protein, and fat within specified ranges. The consumption of these meals aims to provide patients with a desired total daily caloric content and sufficient nutritional enhancement to manage their conditions effectively. She has 1 patent to her name.

Career Highlights

Judy M Glover is associated with Campbell Soup Company, where she applies her expertise in nutrition and product development. Her role involves creating innovative meal solutions that cater to specific dietary needs, showcasing her commitment to improving health outcomes through food.

Collaborations

Throughout her career, Judy has collaborated with notable colleagues, including William E Bangs and Joseph D Dibenedetto. These partnerships have contributed to the advancement of her projects and the successful development of her patented inventions.

Conclusion

Judy M Glover's work in developing therapeutic meal solutions highlights her dedication to enhancing patient care through nutrition. Her innovative approach and collaboration with industry professionals continue to make a positive impact in the field of dietary health.

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