This inventor holds 3 USPTO granted patents and 1 published patent application and 1 EPO patent. Top assignees: State of Oregon, Oregon State University. Active years: 1991-2001.
Location History:
- Corvallis, OR (US) (1991)
- Philomath, OR (US) (1995 - 2001)
Company Filing History:
Years Active: 1991-2001
Title: Mark A Daeschel: Innovator in Brewery Product Preservation
Introduction
Mark A Daeschel is a notable inventor based in Philomath, Oregon. He has made significant contributions to the field of food science, particularly in the preservation of brewery products. With a total of 3 patents to his name, Daeschel's work focuses on innovative methods to enhance product longevity and safety.
Latest Patents
Daeschel's latest patents include groundbreaking methods for reducing spoilage in brewery products. One of his key inventions involves the use of lysozyme to inhibit the growth of spoilage bacteria in yeast preparations and fermentation products. This method is applied at various stages of the production process to ensure the quality of the final product. Another significant patent is for bacteriocidal surfaces and articles with attached bacteriocin. This invention describes surfaces and articles that possess antimicrobial activity, particularly suited for food contact use. The method involves applying polypeptide bacteriocins, such as nisin, to surfaces, allowing them to detach and interact with susceptible bacteria. This innovative approach ensures that the bacteriocin molecules remain effective even after drying, rinsing, or freezing.
Career Highlights
Throughout his career, Daeschel has worked with esteemed organizations, including the State of Oregon and Oregon State University. His research and inventions have had a profound impact on food safety and preservation techniques.
Collaborations
Daeschel has collaborated with notable colleagues, including Linda D Bruslind and Joseph McGuire. Their combined expertise has contributed to the advancement of food science and technology.
Conclusion
Mark A Daeschel's innovative work in the field of brewery product preservation showcases his commitment to enhancing food safety. His patents reflect a deep understanding of microbial interactions and the importance of maintaining product integrity. Daeschel's contributions continue to influence the industry and pave the way for future advancements.