Mary E Maclennan

Title: The Innovations of Mary E Maclennan

Introduction

Mary E Maclennan is an accomplished inventor based in Helensburgh, Australia. She has made significant contributions to the field of food technology, particularly in the development of protein-containing food materials. Her innovative approach has led to the creation of a unique process that enhances the texture and nutritional value of food products.

Latest Patents

Mary E Maclennan holds a patent for a process involving the preparation of a textured protein-containing material. This process utilizes an amylolytic fungus grown on a moist starch-based substrate that includes a nitrogen source. The substrate is provided in the form of small, partially gelatinized particles. During the growth of the fungus, a large proportion of the starch is degraded and utilized, resulting in a dense matrix of closely interwoven mycelia. The final product, upon denaturation of the fungal mycelium, assumes a tough yet resilient texture, resembling meat when diced or minced.

Career Highlights

Throughout her career, Mary has demonstrated a commitment to innovation in food science. Her work has not only advanced the understanding of protein materials but has also contributed to the development of sustainable food sources. She is associated with Bioenterprises Pty Limited, where she continues to explore new avenues in food technology.

Collaborations

Mary E Maclennan has collaborated with various professionals in her field, including her coworker Martial Lawson. These collaborations have fostered an environment of creativity and innovation, leading to advancements in food processing techniques.

Conclusion

Mary E Maclennan's contributions to the field of food technology exemplify the impact of innovative thinking on everyday products. Her patented process for creating textured protein materials showcases her dedication to enhancing food quality and sustainability.