Company Filing History:
Years Active: 2006
Title: Jürgen Bernhardt: Innovator in Meat Analysis Technology
Introduction
Jürgen Bernhardt, based in Biedenkopf-Weitenbach, Germany, is a notable inventor recognized for his contributions to the field of food technology. He has developed a patented device and method that revolutionizes the way fat content in meat is analyzed, ensuring efficiency and precision in the process.
Latest Patents
Bernhardt holds a patent for a "Device and method for analyzing fat of meat." This innovative invention allows for the continuous determination of the fat content in meat through a sophisticated system that utilizes a conveyor belt. Pieces of meat are advanced past a radiation source, which serves to analyze fat content. The attenuation of an emitted X-ray beam is measured by a detector, enabling accurate fat content determination. Additionally, the system includes a weighing device that continuously assesses the quantity of meat, facilitating the calculation of absolute fat content. Bernhardt's method also allows for automatically adjusting fat levels in meat during mixing processes.
Career Highlights
Jürgen Bernhardt is currently employed at Convenience Food Systems Wallau GmbH & Co. KG, where he continues to work on enhancing food processing technologies. His innovative approach to meat analysis has positioned him as a key figure in advancing industry standards in food quality and safety.
Collaborations
During his career, Bernhardt has collaborated with experts such as Anders Ostergaard, working together to refine and implement groundbreaking technologies in food manufacturing. Their teamwork exemplifies the synergy between inventive minds aimed at improving processing efficiency and product quality in the meat industry.
Conclusion
Jürgen Bernhardt's contributions through his patent for analyzing fat content in meat represent significant advancements in food technology. As he continues to innovate at Convenience Food Systems Wallau GmbH & Co. KG, his work not only enhances the quality control processes in the industry but also sets a precedent for future developments in food safety and standards.