Location History:
- Savigny, CH (2012)
- Piestany, SK (2014)
Company Filing History:
Years Active: 2012-2014
Title: Ladislas N A Colarow: Innovator in Food Science
Introduction
Ladislas N A Colarow is an accomplished inventor based in Piestany, Slovakia. With a total of two patents to his name, he has made significant contributions to the field of food science. His inventive work focuses primarily on enhancing food products through innovative methods and processes.
Latest Patents
Colarow's latest patents highlight his dedication to advancing food technology. One notable patent is a "Method of fortifying a foodstuff with sialic acid producing bacteria." This invention relates to the field of sialic acids, emphasizing the development of sialic acid enriched food products and their various uses. One embodiment of this invention introduces a food product that is enriched with food-grade sialic acid producing bacteria and/or a fraction thereof containing sialic acid.
Another important patent is for a "Modified cocoa product and process for its manufacture." This invention relates to a cocoa product designed to improve wettability in powdered beverages while also reducing the content of endogenous phospholipids—a significant advancement for the food and beverage industry.
Career Highlights
Colarow's professional journey is marked by his role at Nestec S.a., where he contributes to innovative food preparation and formulation techniques. His work in a leading company highlights his passion for research and development in the food science sector, indicating a commitment to improving nutritional products.
Collaborations
Alongside colleagues Ivana Jankovic and Norbert Sprenger, Colarow collaborates with talented professionals in the industry. Together, they work on pioneering projects that aim to revolutionize food products, demonstrating the importance of teamwork in fostering innovation.
Conclusion
Ladislas N A Colarow's contributions to food science through his patents underscore the importance of innovation in this field. As he continues to develop new methods and products, his work is expected to have a lasting impact on the way food is enriched and processed, enhancing nutritional quality for consumers around the globe.