Orchard Park, NY, United States of America

Melissa D Haller




Average Co-Inventor Count = 5.2

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 2011-2014

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5 patents (USPTO):Explore Patents

Title: **Inventor Spotlight: Melissa D. Haller**

Introduction

Melissa D. Haller, based in Orchard Park, NY, is a remarkable inventor who has made significant contributions to the field of food technology. With a total of five patents to her name, Haller is pushing the boundaries of traditional baking methods and flour treatment.

Latest Patents

Among her latest patents is a groundbreaking **Method for Reducing Proofing Time for Baked and Other Products**. This innovative approach allows for producing dough with a proofing time that is at least 33% shorter compared to conventional methods when vacuum exercising is employed. The process involves mixing dough ingredients, creating gas nucleation sites, exercising the dough through differential pressure cycles, and optionally baking it for enhanced results.

Another notable patent is focused on the **Systems and Methods for Selecting Flour**. This initiative consists of treating flour to denature proteins and modify starches. Haller's invention outlines methods for evaluating whether to use treated or untreated flour, showcasing her commitment to refining baking processes.

Career Highlights

Melissa D. Haller currently works at Rich Products Corporation, where she is involved in innovative projects that aim to improve food production and quality. Her dedication to enhancing baking techniques reflects her deep understanding of food science and technology.

Collaborations

Haller collaborates with talented individuals such as Praveen Upreti and Rohit Jalali, which fosters innovation and the sharing of ideas within her team. Together, they contribute to the advancement of food technology through their combined expertise and creativity.

Conclusion

Melissa D. Haller stands out as a visionary inventor in the food technology sector. Her patents and ongoing work at Rich Products Corporation exemplify her influence on modern baking methods. As she continues to innovate, her contributions will undoubtedly leave a lasting impact on the industry.

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