Petrus Johannes Kobussen

Title: Innovations by Petrus Johannes Kobussen

Introduction

Petrus Johannes Kobussen is a notable inventor based in La Veghel, Netherlands. He has made significant contributions to the field of food technology, particularly in the production of edible products. With a total of two patents to his name, Kobussen's work focuses on enhancing the quality and efficiency of food processing techniques.

Latest Patents

Kobussen's latest patents include a process for producing a linked, co-extruded edible product. This innovative method involves co-extruding a uniform layer of acid collagen gel around an extruded edible meat product. The co-extruded gel is then chemically coagulated in a bath containing a coagulating agent, which provides a collagen casing of sufficient mechanical strength. This allows for the mechanical formation of sausage links through twist-linking or crimping. Notably, a coagulating agent such as liquid smoke can be included in the collagen gel prior to extrusion. The coagulating bath may also contain a dehydrating agent, such as alkali or a salt solution, eliminating the need for an expensive air drying step to produce continuous casings of good strength.

Career Highlights

Kobussen is currently employed at Devro Plc, a company renowned for its expertise in food casing solutions. His work at Devro has allowed him to apply his innovative ideas in a practical setting, contributing to advancements in the food industry.

Collaborations

Throughout his career, Kobussen has collaborated with notable colleagues, including Trevor Francis Morgan and Gordon Frame. These partnerships have fostered a creative environment that encourages the development of new ideas and technologies.

Conclusion

Petrus Johannes Kobussen's contributions to food technology through his innovative patents demonstrate his commitment to improving food processing methods. His work continues to influence the industry, showcasing the importance of innovation in creating high-quality edible products.