Peter Weber

Title: Innovations by Peter Weber in Flavor and Enzyme Technology

Introduction

Peter Weber is a notable inventor based in Greifensee, Switzerland. He has made significant contributions to the field of enzyme technology and flavor development. With a total of 2 patents, his work has had a considerable impact on food science and production processes.

Latest Patents

Peter Weber's latest patents include a process for preparing glucose isomerase using *Streptomyces glaucescens*. This innovative method utilizes certain mutants of *Streptomyces glaucescens* NRRL B-2900 or glucose-isomerases derived from it, resulting in an improved process for isomerizing glucose to fructose. Another patent focuses on the process for making flavorants from milk products and compositions. This involves heating a liquid product obtained from milk through enzymatic proteolysis and/or lactic acid fermentation to create desirable flavorants.

Career Highlights

Peter Weber is currently employed at Givaudan Corporation, a leading company in the flavor and fragrance industry. His work at Givaudan has allowed him to explore innovative solutions in flavor development and enzyme applications.

Collaborations

Throughout his career, Peter has collaborated with notable colleagues such as Kurt Jaeggi and Victor Krasnobajew. These partnerships have contributed to the advancement of his research and the successful implementation of his patented processes.

Conclusion

Peter Weber's contributions to enzyme technology and flavor development demonstrate his innovative spirit and dedication to advancing food science. His patents reflect a commitment to improving processes that enhance the quality and flavor of food products.