Kerry Lyn Humphrey

Title: Kerry Lyn Humphrey: Innovator in Food Science

Introduction

Kerry Lyn Humphrey is a notable inventor based in Edmonton, Canada. She has made significant contributions to the field of food science, particularly in the development of shortenings with improved health properties. Her innovative work focuses on creating food products that are not only functional but also healthier for consumers.

Latest Patents

Kerry Lyn Humphrey holds 1 patent for her invention titled "Shortenings and methods of making and using thereof." This patent describes shortenings that feature enhanced properties such as increased hardness, minimal trans fat, and reduced saturated fats. The methods for preparing these shortenings involve the use of one or more structural enhancers in a vegetable oil, followed by processing and tempering the admixture. The resulting shortenings can be utilized to produce food products that maintain reduced saturated fats while achieving increased hardness and minimal trans fats.

Career Highlights

Throughout her career, Kerry has worked with prominent organizations, including Bunge Oils, Inc. and the University of Alberta. Her experience in these institutions has allowed her to apply her innovative ideas in practical settings, contributing to advancements in food technology.

Collaborations

Kerry has collaborated with esteemed colleagues such as Frank R. Kincs and Suresh S. Narine. These partnerships have further enriched her research and development efforts in the field of food science.

Conclusion

Kerry Lyn Humphrey's contributions to the food industry through her innovative patent demonstrate her commitment to improving food products for healthier consumption. Her work continues to influence the development of healthier food options in the market.