Pascal Fourcassie

Title: The Innovations of Pascal Fourcassie

Introduction

Pascal Fourcassie is a notable inventor based in Poitiers, France. He has made significant contributions to the field of food science, particularly in the development of cereal-based lactic acid-fermented products. With a total of 7 patents to his name, Fourcassie's work has had a considerable impact on the industry.

Latest Patents

Among his latest patents is the invention related to the manufacture of a cereal-based lactic acid-fermented product. This invention focuses on a culture or kit-of-part comprising a substrain, which is used to create a maize-based lactic acid-fermented product, such as mahewu. Another significant patent involves strains that serve as starter cultures, providing satisfactory rheological and organoleptic properties, as well as a satisfactory shelf life. These strains are also resistant to bacteriophages, minimizing the risk of bacteriophage infection. Additionally, the invention includes a composition comprising one of these strains, along with feed or food products derived from them.

Career Highlights

Throughout his career, Pascal Fourcassie has worked with prominent companies in the food science sector, including DuPont Nutrition Biosciences and Danisco A/S. His expertise and innovative approach have allowed him to contribute to various projects that enhance food quality and safety.

Collaborations

Fourcassie has collaborated with esteemed colleagues such as Philippe Horvath and Christophe Fremaux. These partnerships have further enriched his research and development efforts in the field.

Conclusion

Pascal Fourcassie's contributions to the field of food science through his innovative patents and collaborations highlight his role as a leading inventor. His work continues to influence the development of new food products and technologies.