Leo H Francis

Title: **Leo H. Francis: Innovator in Dairy Processing**

Introduction

Leo H. Francis, an esteemed inventor based in Burlingame, California, has made significant contributions to the field of dairy technology. His innovative work primarily revolves around the enhancement of whey-derived products, particularly for infant nutrition.

Latest Patents

Leo H. Francis holds one patent titled “Modified whey product and process including ultrafiltration.” This patent focuses on a groundbreaking process for producing whey-derived products suitable for use in infant food formulas from edible cheese whey. The process utilizes ultrafiltration to create a protein-rich retentate alongside a lactose-rich permeate. This permeate undergoes partial demineralization through electrodialysis before being blended with the protein-rich retentate, resulting in nutritious products beneficial for infant consumption.

Career Highlights

Leo H. Francis is associated with Dairy Technology, Ltd., where he has utilized his expertise to advance dairy processing methods. His innovative approaches have positioned him as a key figure in developing healthier options in infant nutrition.

Collaborations

Throughout his career, Leo has collaborated with notable colleagues including Robert F. Marquardt and Harold T. Pederson, Jr. Their joint efforts have contributed to the progress and implementation of innovative dairy processing techniques, enhancing product efficiency and nutritional value.

Conclusion

In summary, Leo H. Francis stands out in the realm of dairy innovation, specifically in the production of whey-derived products. His patent reflects a commitment to improving infant nutrition through scientific advancements, and his collaborations demonstrate the importance of teamwork in achieving impactful solutions in food technology.