Company Filing History:
Years Active: 1997
Title: Michael Allen Eisenschink: Innovator in Fermentation Technology
Introduction
Michael Allen Eisenschink is a notable inventor based in Lisle, Illinois. He has made significant contributions to the field of fermentation technology, particularly in the production of natamycin, a natural antifungal agent. His innovative approach has garnered attention in the scientific community.
Latest Patents
Eisenschink holds a patent for a fermentation process aimed at producing natamycin with additional carbon. This improved method enhances the efficiency of natamycin production through fermentation, showcasing his expertise in bioprocessing.
Career Highlights
Eisenschink is associated with Cultor Food Science, Inc., where he applies his knowledge and skills to advance food science and technology. His work has implications for food preservation and safety, making a positive impact on the industry.
Collaborations
Throughout his career, Eisenschink has collaborated with esteemed colleagues, including James R. Millis and Phillip Terry Olson. These partnerships have fostered innovation and contributed to the development of effective fermentation processes.
Conclusion
Michael Allen Eisenschink's contributions to fermentation technology highlight his role as an inventor dedicated to improving food science. His patent for the fermentation process of natamycin exemplifies his innovative spirit and commitment to advancing the field.