Location History:
- Le Mont-sur-Lausanne, CH (1980)
- Le Mont-s/Lausanne, CH (1981)
Company Filing History:
Years Active: 1980-1981
Title: The Innovative Works of Robert D. Wood
Introduction
Robert D. Wood is a remarkable inventor located in Le Mont-sur-Lausanne, Switzerland. With two patents to his name, he has made significant contributions to the field of protein processing and food science. His work showcases the intersection of innovation and practical application, aiming to improve the efficiency and quality of food products.
Latest Patents
Wood's latest patents highlight his commitment to enhancing food technology. The first patent, titled "Process for the Preparation of a Purified Protein Hydrolysate," presents a novel method where an aqueous solution of proteins undergoes hydrolysis. This hydrolyzed product is then subjected to heat treatment to denature the proteins it contains, followed by ultrafiltration to eliminate undesirable components. The resulting ultrafiltration permeate is identified as the purified protein hydrolysate.
The second patent, "Elimination of Flatulent Sugars from Soy," describes a process aimed at enhancing the digestibility of soy products. This invention involves creating an aqueous soy suspension with a dry matter content between 5% and 45%. The suspension is inoculated with specific strains of Saccharomyces uvarum and fermented under anaerobic conditions. This method effectively reduces flatulent sugars, improving the nutritional value and consumer experience of soy products.
Career Highlights
Robert D. Wood is associated with the esteemed company, Société D'Assistance Technique Pour Produits Nestlé S.A. His role within this innovative organization allows him to contribute to significant advancements in food science and technology. With a focus on improving food processing methods, Wood continues to impact the industry positively.
Collaborations
Throughout his career, Wood has collaborated with talented colleagues, including Mats Olofsson and Marcel E. Buhler. These partnerships highlight the importance of teamwork in driving innovation and the development of effective solutions in food technology.
Conclusion
Robert D. Wood's inventive spirit and dedication to improving food processing underscore the vital role of innovation in the industry. His patents not only reflect his knowledge and expertise but also contribute to more efficient methods of protein and soy processing, benefitting both manufacturers and consumers alike. As he continues his work at Société D'Assistance Technique Pour Produits Nestlé S.A., there is no doubt that Wood will remain a key figure in the advancement of food science.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.