Pie-Yi Wang

Title: The Innovative Contributions of Pie-Yi Wang

Introduction

Pie-Yi Wang is a notable inventor based in Wheaton, IL (US). He has made significant contributions to the field of food technology, particularly in the production of food products that enhance nutritional value and improve processing methods. With a total of 3 patents, his work reflects a commitment to innovation and efficiency in food production.

Latest Patents

One of Wang's latest patents is a method of producing eggshell powder. This invention relates to producing dried eggshell powder under high-temperature conditions, specifically during the first, second, and third heating stages. The process isolates specific components of the eggshell, which possess nutritional and anti-microbial properties. Another significant patent is a method and apparatus for producing sausage. This method involves co-extruding sausage paste and collagen to create a continuous sausage body. The process ensures that the sausage links are cooked evenly and treated with natural smoke, resulting in a product with an appealing mahogany color while minimizing touch marks.

Career Highlights

Throughout his career, Pie-Yi Wang has worked with several companies, including Swift-Eckrich, Inc. and Biosynergy, Inc. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food processing technologies.

Collaborations

Wang has collaborated with notable individuals in his field, including James Costelloe and Gary L. Moore. These partnerships have fostered an environment of creativity and innovation, leading to the development of new technologies and methods in food production.

Conclusion

Pie-Yi Wang's contributions to food technology through his patents and collaborations highlight his role as an influential inventor. His innovative methods not only enhance food production but also improve the nutritional quality of food products.