This inventor holds 2 USPTO granted patents and 1 published patent application and 1 EPO patent. Top assignee: Frito-Lay North America, Inc.. Active years: 2021-2024.
Company Filing History:
Years Active: 2021-2024
Title: Innovations by Mehtap Fevzioglu
Introduction
Mehtap Fevzioglu is an accomplished inventor based in Frisco, TX (US). He has made significant contributions to the field of food science, particularly in the development of innovative compositions that enhance the quality and taste of food products. With a total of 2 patents to his name, Fevzioglu continues to push the boundaries of culinary innovation.
Latest Patents
Fevzioglu's latest patents include a "Method and composition of chickpea flour." This invention focuses on a composition formed from chickpea flour that boasts improved mouthfeel and taste. The composition includes dextrinized starch and a controlled concentration of certain volatiles. The methods of forming this composition involve extruding a mixture containing chickpea at specific temperatures and pressures, ensuring that at least one volatile component is expelled upon exiting the extruder.
Another notable patent is "Crystal morphology for sodium reduction." This patent describes a novel salt composition and its corresponding manufacturing method. The salt composition is created from a plurality of salt crystals with a surface area of at least 0.19-0.23 m/g and a Hall density of less than 0.8 g/cm. In certain embodiments, a portion of the salt composition exhibits a hopper cube morphology, which is a unique feature of this invention.
Career Highlights
Mehtap Fevzioglu is currently employed at Frito-Lay North America, Inc., where he applies his expertise in food science to develop innovative products. His work at Frito-Lay has allowed him to collaborate with other talented professionals in the industry, further enhancing his contributions to food innovation.
Collaborations
Some of his notable coworkers include Ximena Quintero Fuentes and Sivaraj Kaliappan. Their collaborative efforts contribute to the dynamic environment at Frito-Lay, fostering creativity and innovation in product development.
Conclusion
Mehtap Fevzioglu's work exemplifies the spirit of innovation in the food industry. His patents reflect a commitment to improving food quality and consumer experience. Through his career at Frito-Lay, he continues to make impactful contributions that advance culinary science.