Patrick M Rousseau

Title: The Innovative Contributions of Patrick M Rousseau

Introduction

Patrick M Rousseau is a notable inventor based in Lansing, MI (US). He has made significant contributions to the field of food technology, holding 2 patents that showcase his innovative approach to food processing.

Latest Patents

Rousseau's latest patents include a unique method for cereal processing and product development. His first patent, titled "Cereal process and product," describes a technique where two planes of dissimilar droplets, an oil phase and a syrup phase, are sequentially centrifugally distributed onto a cascading assortment of dissimilarly sized and shaped pulverulent food particles of varying densities. This process results in aggregates formed by the action of high-speed paddle means, which are then transformed into agglomerates by tumbling in an undulating rotating zone. His second patent, "Dipeptide sweetening of comestibles," involves coating a dry comestible with a dipeptide sweetening compound applied in the form of an aqueous foam to the surface of the comestible.

Career Highlights

Rousseau has been associated with General Foods Limited, where he has applied his expertise in food technology to develop innovative products. His work has contributed to advancements in food processing techniques, enhancing the quality and appeal of various comestibles.

Collaborations

Throughout his career, Rousseau has collaborated with notable colleagues, including Robert A Haag and Thom O Martin. These collaborations have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Patrick M Rousseau's contributions to food technology through his patents and work at General Foods Limited highlight his innovative spirit and dedication to improving food processing methods. His inventions continue to influence the industry and pave the way for future advancements.