This inventor holds 2 USPTO granted patents and 1 published patent application. Top assignee: Bongrain Sa. Active years: 2002-2003.
Company Filing History:
Years Active: 2002-2003
Title: Innovations by Laurence Roussel in Food Technology
Introduction
Laurence Roussel is an accomplished inventor based in Saint Arnoult en Yvelines, France. He has made significant contributions to the field of food technology, particularly in the development of innovative food products utilizing whey proteins. With a total of two patents to his name, Roussel's work is paving the way for new culinary possibilities.
Latest Patents
Roussel's latest patents focus on food products with a fibrous texture obtained from whey proteins. One of his notable inventions is a food product obtained by extrusion baking of a mixture of dairy or cheese origin. This product features a fibrous structure characterized by a network of macroscopic fibers, with diameters ranging from 0.1 mm to 1 mm. These fibers are further ramified into microscopic fibers, with diameters between 1 µm and 0.1 mm, and the dry matter of the product is at least partially derived from whey.
Career Highlights
Roussel is currently employed at Bongrain SA, a company known for its expertise in dairy products. His work at Bongrain has allowed him to explore innovative applications of whey proteins in food production. His patents reflect a commitment to enhancing the texture and quality of food products, making them more appealing to consumers.
Collaborations
Some of Roussel's coworkers include Florence Buret and Yves Lechat. Their collaboration in the field of food technology has contributed to the advancement of innovative food products.
Conclusion
Laurence Roussel's contributions to food technology through his patents demonstrate his dedication to innovation in the culinary world. His work with whey proteins is setting new standards for food products, showcasing the potential of dairy ingredients in creating unique textures and flavors.