Michael J Stephenson

Title: Michael J. Stephenson: Innovator in Food Technology

Introduction

Michael J. Stephenson is a notable inventor based in Scarborough, Canada. He has made significant contributions to the field of food technology, particularly in the development of novel breading crumbs. His innovative approach has led to advancements that enhance the quality and longevity of food products.

Latest Patents

Michael J. Stephenson holds a patent for a unique formulation of breading crumbs. This invention incorporates a heat-set protein, specifically sodium caseinate, into the breading crumbs. The result is an improved textural quality for food products, which maintains its organoleptic properties under various conditions, including refrigeration and freezing. The breading crumbs can be utilized as a predust, batter component, or flour breader, offering versatility in food coating systems.

Career Highlights

Throughout his career, Michael has been associated with Griffith Laboratories Worldwide, Inc., where he has applied his expertise in food technology. His work has focused on enhancing the sensory attributes of food products, ensuring they remain appealing and palatable over time.

Collaborations

Michael has collaborated with esteemed colleagues, including Donald B. Bernacchi and Kenneth S. Darley. These partnerships have fostered a creative environment that encourages innovation and the sharing of ideas in the food technology sector.

Conclusion

Michael J. Stephenson's contributions to the field of food technology through his innovative breading crumbs have set a new standard for quality and performance in food products. His work continues to influence the industry positively.