Location History:
- Evansville, IN (US) (1976 - 1978)
- Dublin, CA (US) (1978)
- Danville, CA (US) (1977 - 1985)
Company Filing History:
Years Active: 1976-1985
Title: The Innovative Contributions of Robert F. Marquardt
Introduction
Robert F. Marquardt is a notable inventor hailing from Evansville, IN, with a commendable portfolio of innovations that include five patents. His work mainly revolves around food technology, specifically in the area of whey and soy protein products. His inventions have contributed significantly to the nutritional enhancement of food products, especially those suitable for infants.
Latest Patents
Among his latest patents, Marquardt has developed a modified whey product and process that includes ultrafiltration. This innovative process allows for the production of whey-derived products that are not only suitable for infant food formulas but also maintain high nutritional value. The method involves subjecting cheese whey to ultrafiltration, resulting in a protein-rich retentate and a lactose-rich permeate. The permeate undergoes partial demineralization through electrodialysis before being blended with the protein-rich retentate, ensuring a premium product.
Another significant patent introduced by Marquardt is focused on liquid dietary products containing soy protein membrane isolate. Through this process, superior soy protein beverages are created by formulating carbohydrate, fat, and other nutritional ingredients with the liquid retentate derived from a soy protein ultrafiltration purification process. This method bypasses the need for recovering the soy protein by precipitation or drying, thus preserving its functional and nutritional qualities. Additionally, a short-time high-temperature heat treatment applied to the soy protein solution enhances its overall quality.
Career Highlights
Robert F. Marquardt has had a distinguished career, contributing his expertise to renowned companies such as Mead Johnson & Company and Dairy Technology, Ltd. His innovative approach in these roles has helped to advance the field of food technology, specifically in the development of healthier and more nutritious food alternatives.
Collaborations
Throughout his career, Marquardt has collaborated with talented individuals, including colleagues Kenneth C. Goodnight, Jr. and Grant H. Hartman, Jr. Their collective efforts in research and innovation have paved the way for advancements in the field of food science and technology.
Conclusion
In summary, Robert F. Marquardt is a pivotal figure in the world of food innovation, particularly within whey and soy protein product development. His patents reflect a deep understanding of food technology and its potential to improve nutritional offerings for various demographics, especially infants. Marquardt’s work exemplifies the power of innovation in enhancing the quality and health aspects of food products, making a lasting impact in the industry.