Leslie M Norris

Title: Innovator Leslie M. Norris: Pioneering Microalgal Flour and Beyond

Introduction

Leslie M. Norris, an inventive mind hailing from San Rafael, CA, has made significant contributions to the field of food science through her remarkable patents. With a total of five patents attributed to her name, Norris is recognized for her innovative approaches in utilizing microalgae and other active ingredients in food formulation.

Latest Patents

Among her latest innovations, Norris has developed a patent for microalgal flour, which encompasses compositions derived from various genera, species, and strains of edible microalgae. This flour is unique as it is free from algal toxins and enriched with primarily monounsaturated triglyceride oil. The formulations are designed as flowing, blendable powders that can be mixed into food ingredients, possessing properties that allow for stable emulsions in manageable viscosity slurries. The flour also boasts significant digestible protein and dietary fiber, enhancing its texturizing and healthy oil delivery capabilities.

Another recent patent from Norris involves a process for producing dried flakes containing active ingredients. This innovative method combines an active ingredient with a carrier to create a wet mixture, which is then dried to achieve a product with specific moisture and water activity levels. This dried product presents promising applications in various food sciences.

Career Highlights

Throughout her career, Norris has been associated with leading companies in the food technology sector, including Flavorsense and Corbion Biotech, Inc. Her work at these organizations has focused on bridging the gap between innovative science and marketable food products. The impact of her inventions is evident in the sustainable and health-conscious food options emerging in the industry.

Collaborations

Leslie M. Norris has collaborated with notable professionals, including John Piechocki and Enrique Baliu. These partnerships have amplified her research capabilities and have contributed to the success of her pioneering projects in food science.

Conclusion

In conclusion, Leslie M. Norris stands out as a prominent inventor whose creative solutions are shaping the future of food technology. With her extensive knowledge and innovative spirit, she continues to push the boundaries of what is possible, paving the way for healthier and more sustainable food options. Her contributions through patents like microalgal flour and active ingredient flakes are poised to leave a lasting impact on the food industry.