Lars Wexøe Petersen

Title: The Innovations of Lars Wexøe Petersen

Introduction

Lars Wexøe Petersen is a notable inventor based in Muskego, WI (US). He has made significant contributions to the field of food science, particularly in the prevention of harmful compounds in food products. With a total of 3 patents, his work has garnered attention for its practical applications in the food industry.

Latest Patents

One of his latest patents is a method for the control of the formation of acrylamide in foodstuffs. This process aims to prevent and/or reduce acrylamide formation and/or acrylamide precursor formation in food containing proteins, peptides, or amino acids, along with reducing sugars. The method involves contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar. Another significant patent focuses on the prevention and/or reduction of the Maillard reaction in foodstuffs. Similar to his previous work, this process also involves the use of enzymes to mitigate the effects of reducing sugars in the presence of proteins or amino acids.

Career Highlights

Throughout his career, Lars has worked with prominent companies such as Danisco A/S and DuPont Nutrition Biosciences Aps. His experience in these organizations has allowed him to develop innovative solutions that address critical issues in food safety and quality.

Collaborations

Lars has collaborated with several professionals in his field, including Jørn Borch Søe and Charlotte Horsmans Poulsen. These partnerships have contributed to the advancement of his research and the successful implementation of his patented methods.

Conclusion

Lars Wexøe Petersen's contributions to food science through his innovative patents demonstrate his commitment to improving food safety. His work continues to influence the industry and pave the way for future advancements.