Company Filing History:
Years Active: 2001-2003
Title: Richard Harold Lincourt: Innovator in Dairy Science
Introduction
Richard Harold Lincourt is an accomplished inventor based in Mundelein, IL, known for his significant contributions to dairy science. With a remarkable portfolio of seven patents, Lincourt has dedicated his career to developing innovative products and processes that advance the dairy industry. His work emphasizes improving the quality and nutritional aspects of cheese products.
Latest Patents
Among his latest inventions is a patent for a process for making a cheese product using transglutaminase. This invention presents an improved method involving the crosslinking and curding of dairy liquids, resulting in cheese products like cream cheese and cottage cheese that exhibit less syneresis compared to those produced by traditional methods.
Another notable patent is focused on isolated antioxidant peptides formed from casein. This invention encompasses antioxidative peptide fractions, methods for generating and isolating these peptides, and their application as food additives to prevent oxidation. The resulting stabilized products offer improved storage capabilities for ingredients prone to oxidation, thus enhancing the overall quality of food products.
Career Highlights
Lincourt's career features affiliations with prominent companies, including Kraft Foods Holdings, Inc. and Kraft Foods, Inc. His extensive experience in the food industry has facilitated his pursuit of innovative solutions to current challenges faced in dairy product manufacturing.
Collaborations
Throughout his career, Lincourt has collaborated with notable colleagues, including Xiao-Qing Han and Jochen Klaus Pfeifer. These partnerships have contributed to diverse research efforts, leading to the development of impactful patentable processes and products in dairy science.
Conclusion
Richard Harold Lincourt stands as a prominent figure within the field of dairy innovations. His patents reflect a keen ability to transform scientific knowledge into practical applications that enhance food quality and nutrition. As the industry continues to evolve, Lincourt's contributions will undoubtedly leave a lasting imprint on dairy science.