Downers Grove, IL, United States of America

Richard Saunders


Average Co-Inventor Count = 2.0

ph-index = 2

Forward Citations = 23(Granted Patents)


Company Filing History:


Years Active: 1990-1992

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2 patents (USPTO):Explore Patents

Title: Richard Saunders: Innovator in Seafood Preservation

Introduction

Richard Saunders is an accomplished inventor based in Downers Grove, IL (US). He has made significant contributions to the field of food preservation, particularly in the area of seafood products. With a total of 2 patents, his work has garnered attention for its innovative approaches to extending the shelf life of perishable goods.

Latest Patents

Saunders' latest patents focus on methods for the preservation of fresh fish and seafood. One notable invention involves a gas mixture that includes carbon dioxide, oxygen, and argon. This mixture is designed to extend the shelf life of seafood products and fish from 15 to 21 days when stored at a temperature of 4°C. The comparison with similar mixtures that use nitrogen instead of argon reveals unexpected results, showcasing the effectiveness of his innovative approach.

Career Highlights

Throughout his career, Richard Saunders has worked with prominent companies in the industry. He has been associated with American Air Liquide, Inc. and Liquid Air Corporation, where he has applied his expertise in gas mixtures and preservation techniques. His work has contributed to advancements in food technology and safety.

Collaborations

One of his notable coworkers is Pascal Schvester, with whom he has collaborated on various projects. Their combined efforts have led to significant developments in the field of food preservation.

Conclusion

Richard Saunders stands out as a key figure in the innovation of seafood preservation methods. His patents and career achievements reflect his dedication to improving food safety and extending the shelf life of perishable products.

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