Pernille Bak Høstrup

Title: Pernille Bak Høstrup: Innovator in Flour Dough Improvement

Introduction

Pernille Bak Høstrup is a notable inventor based in Árhus C, Denmark. She has made significant contributions to the field of food science, particularly in the improvement of flour dough properties. With a total of 2 patents, her work has the potential to enhance the quality of various food products.

Latest Patents

Høstrup's latest patents focus on methods for improving the rheological properties of flour dough. One of her inventions involves a method that enhances the quality of the finished product by adding an effective amount of an oxidoreductase capable of oxidizing maltose. This includes a hexose oxidase, which can be isolated from algal species. Her innovative approach aims to create a dough improving composition that significantly benefits the baking industry.

Career Highlights

Throughout her career, Pernille Bak Høstrup has worked with prominent companies such as Danisco A/S and DuPont Nutrition Biosciences Aps. Her experience in these organizations has allowed her to apply her research and innovations in practical settings, contributing to advancements in food technology.

Collaborations

Høstrup has collaborated with several professionals in her field, including Jørn Borch Søe and Charlotte Horsmans Poulsen. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Pernille Bak Høstrup's work in improving flour dough properties showcases her dedication to advancing food science. Her patents and collaborations reflect her commitment to innovation in the industry.