Kang Hu

Title: Innovations in Food Technology by Inventor Kang Hu

Introduction

Kang Hu is a notable inventor based in Shoreview, MN (US), recognized for his contributions to food technology. With a total of 3 patents, he has made significant advancements in the production of food products, particularly in the area of cheese and dairy processing.

Latest Patents

Kang Hu's latest patents focus on innovative food products and the systems and methods for their production. One of his key inventions involves the microfiltration ('MF') of fluid skim to create a MF retentate. This retentate is then combined with cream and subjected to ultrafiltration ('UF') to form a UF retentate. The process begins with a composition of non-acidified components, which is then acidified after UF to produce a food product with a high solids content. The solids content can be further enhanced through evaporation. The resulting cheese or cheese base boasts a lower whey protein ratio in a fat:casein:whey protein ratio compared to traditional methods that do not utilize MF.

Career Highlights

Kang Hu is currently employed at Land O'Lakes, Inc., where he continues to innovate in the field of food technology. His work has contributed to the development of more efficient and effective methods for producing high-quality dairy products.

Collaborations

Kang has collaborated with several professionals in his field, including Thomas Alexander Glenn, III and Clint Garoutte. These collaborations have likely enhanced the scope and impact of his innovations.

Conclusion

Kang Hu's work exemplifies the intersection of innovation and food technology, showcasing how modern techniques can improve traditional food production methods. His contributions are paving the way for advancements in the dairy industry.