Marc D Gunderson

Title: Marc D. Gunderson: Innovator in Starch Technology

Introduction

Marc D. Gunderson, based in Indianapolis, IN, is a distinguished inventor recognized for his contributions to starch technology. With two patents to his name, Gunderson is making significant strides in the field of food science, particularly regarding high dietary fiber starches.

Latest Patents

Gunderson's latest patents focus on innovative methods and products in starch production. One of his notable inventions is a starch that contains greater than 70% by weight of total dietary fiber, developed through high-temperature steeping of grain without any chemical modifications. This patent reflects his commitment to creating healthier food ingredients. Additionally, he has patented a process for steeping high amylose corn kernels at elevated temperatures. This method involves steeping the kernels between 71°C to 93°C for 24 to 72 hours, followed by conventional wet milling to recover starch with a total dietary fiber content between 33% to 45% (w/w), also without chemical modification.

Career Highlights

Marc D. Gunderson is currently associated with Corn Products Development, Inc., a firm known for its innovation in agricultural products and food technology. His work has garnered attention in the industry, emphasizing the importance of dietary fiber in nutrition.

Collaborations

During his career, Gunderson has collaborated with other professionals in the field, including notable coworkers Baljit Ghotra and Robert A. Skorge. These collaborations have enriched his research and development efforts, facilitating advancements in starch technology.

Conclusion

As an inventor, Marc D. Gunderson continues to push the boundaries of food science with his innovative approaches to starch production. His contributions not only enhance food ingredients but also support healthier eating habits, underscoring the impact that dedicated inventors can have on society.