Location History:
- State College, PA (US) (1997 - 2006)
- University Park, PA (US) (2012)
Company Filing History:
Years Active: 1997-2012
Title: Innovations by Robert B Beelman
Introduction
Robert B Beelman is a notable inventor based in University Park, PA (US), recognized for his contributions to the field of mycology and food preservation. He holds a total of five patents, showcasing his innovative approaches to enhancing the nutritional content of mushrooms and fungi.
Latest Patents
One of Beelman's latest patents is titled "Methods and compositions for improving the nutritional content of mushrooms and fungi." This invention discloses an improved filamentous fungi that has an enhanced nutritional profile through the use of pulsed ultraviolet irradiation. The vitamin D component of mushrooms and other filamentous fungi can be drastically increased without negatively affecting their appearance, achieving up to 1800% of the daily value in a single serving of fresh mushrooms. Another significant patent is "Preservative compositions and methods for mushrooms." This patent describes preservative compositions that utilize toxicologically acceptable ingredients and a pH of 9.0 or above to control the growth of spoilage bacteria and prevent unwanted color changes in fresh and processed mushrooms. The method involves contacting the mushrooms with an antimicrobial buffer solution and rinsing them with pH-neutralizing buffer solutions to restore their physiological pH.
Career Highlights
Throughout his career, Beelman has been associated with the Penn State Research Foundation, where he has contributed to various research initiatives. His work has significantly impacted the field of food science, particularly in improving the quality and safety of mushroom products.
Collaborations
Beelman has collaborated with notable colleagues such as Eric M Duncan and Gregory Ray Ziegler, further enhancing the scope and impact of his research.
Conclusion
Robert B Beelman is a distinguished inventor whose innovative patents have advanced the nutritional value and preservation methods of mushrooms. His work continues to influence the food industry positively.