Pu-Sheng Cheng

Title: The Innovations of Pu-Sheng Cheng

Introduction

Pu-Sheng Cheng is a notable inventor based in Dublin, OH (US). He has made significant contributions to the field of food science, particularly in the area of food product innovation. With a total of 15 patents to his name, Cheng has demonstrated a commitment to enhancing food quality and safety.

Latest Patents

Cheng's latest patents include a process for sugar reduction in food products. This innovative method involves reducing the monosaccharide and/or disaccharide content in food materials by contacting them with a glucosyltransferase that has an amino acid sequence with at least 95% identity to SEQ ID NO: 1. Another significant patent is related to the method of producing an aromatised food or beverage product. This invention describes a process where an aroma fraction is obtained from a plant extract, which is then treated with a resin to remove undesired aroma compounds before being combined with a food or beverage composition.

Career Highlights

Throughout his career, Cheng has worked with prominent companies such as Nestec S.A. and Société des Produits Nestlé S.A. His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.

Collaborations

Cheng has collaborated with talented individuals in his field, including Ying Zheng and Christian Milo. These partnerships have fostered a creative environment that has led to the development of groundbreaking food products.

Conclusion

Pu-Sheng Cheng's work exemplifies the impact of innovation in the food industry. His patents and collaborations highlight his dedication to improving food products and processes.