Robert Thomas Kery

Title: The Innovations of Robert Thomas Kery

Introduction

Robert Thomas Kery is an accomplished inventor based in Castle Cove, Australia. He has made significant contributions to the field of meat processing and tissue analysis, holding a total of four patents. His innovative approaches utilize advanced technologies to enhance the quality and safety of food products.

Latest Patents

One of Kery's latest patents is focused on meat tenderness through collagen degradation using High-Intensity Focused Ultrasound (HIFU). This patent discloses systems designed to tenderize meat samples by employing one or more transducer arrays. The methods and uses of these systems aim to improve the tenderness of meat, making it more palatable for consumers. Another notable patent is a tissue liquid detection system. This method involves detecting liquid in animal tissue by using an electromagnetic radiation generator. The process applies electromagnetic radiation to a tissue region, causing differential heating based on the liquid content. This results in the generation of ultrasound signals that can indicate the concentration of liquid in the tissue, providing valuable insights into tissue health.

Career Highlights

Throughout his career, Kery has worked with various companies, including Empire Technology Development LLC and Nasglen Pty Ltd. His experience in these organizations has allowed him to develop and refine his innovative ideas, contributing to advancements in food technology and tissue analysis.

Collaborations

Kery has collaborated with notable individuals in his field, including John Anton Gal and Sung-Wei Chen. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and expertise.

Conclusion

Robert Thomas Kery's work exemplifies the intersection of innovation and practical application in the fields of meat processing and tissue analysis. His patents reflect a commitment to improving food quality and safety through advanced technology.