Location History:
- Roubaix, FR (1982 - 1983)
- rue de Barbieux, FR (1998)
Company Filing History:
Years Active: 1982-1998
Title: The Innovations of Philippe Clement: A Pioneer in Bread-Making Yeast
Introduction
Philippe Clement, an accomplished inventor based in Roubaix, France, has made significant strides in the field of bread-making yeast. With an impressive portfolio of seven patents, he has pushed the boundaries of innovation in yeast strains and their applications in the baking industry.
Latest Patents
Clement's latest patents focus on strains of bread-making yeast and the processes for obtaining these novel strains. Notably, he has developed new broad-spectrum strains of yeast specifically designed for bread-making. His innovations include a complete and reproducible process for producing these novel yeast strains. This process involves conducting a series of screening tests, which do not rely on any measurement of gas release, to identify the desired strains from a group of previously prepared diploid strains. The screening tests encompass measuring the average multiplication coefficient of the strains, assessing maltose adaptation in the presence of glucose, and evaluating invertase content and latent time.
Career Highlights
Philippe Clement has worked with notable companies, including Lesaffre et Cie and Société Industrielle Lesaffre. His contributions to these organizations demonstrate a commitment to advancing yeast technology and improving baking processes.
Collaborations
Throughout his career, Clement has collaborated with several esteemed colleagues, such as Jean-Paul Rossi and Annie Loiez Nee Hennette. These partnerships have fostered a productive environment for research and innovation in yeast development.
Conclusion
Philippe Clement stands out as a visionary inventor in the field of bread-making yeast. His extensive patent portfolio and collaborative efforts highlight his dedication to enhancing baking technology and supporting the baking industry with innovative solutions. With an ever-evolving understanding of yeast strains and their applications, Clement continues to be a key player in this essential area of food science.