Robert T Westercamp

Title: Innovations of Robert T. Westercamp

Introduction

Robert T. Westercamp is a notable inventor based in Cedar Rapids, Iowa, recognized for his contributions to the field of whole grain products. He holds a total of six patents, showcasing his innovative approach to food technology. His work primarily focuses on enhancing the quality and visual appeal of whole grain baked goods.

Latest Patents

Westercamp's latest patents include advancements in whole grain products made with whole grain durum wheat. His invention of whole grain baked products and mixes utilizes milled whole grain durum flour, which has a generally white-like color. This innovation allows for the creation of whole grain durum breads that meet the color and baking performance characteristics of traditional white breads. Another significant patent involves a recombined whole grain flour designed to minimize the visual impact of whole grain particulates in baked products. By controlling the particle size of the milled bran and germ constituents, Westercamp's recombined whole grain flour eliminates the visual color differences typically associated with traditional whole grain products.

Career Highlights

Throughout his career, Westercamp has worked with prominent companies such as General Mills, Inc. and General Mills Marketing, Inc. His experience in these organizations has contributed to his expertise in food product development and innovation.

Collaborations

Westercamp has collaborated with notable colleagues, including Steven J. Cox and Dennis L. Schlueter. These partnerships have likely played a role in the successful development of his patented technologies.

Conclusion

Robert T. Westercamp's innovative work in whole grain products has significantly impacted the food industry. His patents reflect a commitment to improving the quality and appeal of whole grain baked goods, making them more accessible to consumers.