Monjur Hossen

Title: Monjur Hossen: Innovator in Leguminous Material Processing

Introduction

Monjur Hossen is a notable inventor based in Battle Creek, MI (US). He has made significant contributions to the field of food processing, particularly in the area of leguminous materials. With a total of 3 patents to his name, Hossen's work focuses on enhancing the quality and flavor of processed leguminous products.

Latest Patents

Hossen's latest patents revolve around methods for processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate. These methods aim to reduce non-volatile flavor components, especially bound saponin compounds. The innovative techniques involve steam cooking a raw slurry to create a cooked slurry, followed by drying the cooked slurry to produce a processed material. The resulting processed material contains a lower amount of non-volatile flavor components compared to the original raw materials.

Career Highlights

Throughout his career, Monjur Hossen has worked with prominent companies in the food industry, including Kellogg Company and Kellanova. His experience in these organizations has allowed him to refine his expertise in food processing and innovation.

Collaborations

Hossen has collaborated with several professionals in his field, including George Cherian and John David Pinkston. These partnerships have contributed to the advancement of his research and the successful development of his patented processes.

Conclusion

Monjur Hossen stands out as an influential inventor in the processing of leguminous materials. His innovative methods and collaborations have significantly impacted the food industry, showcasing his dedication to improving product quality.