Robert Wilfer

Title: The Innovations of Robert Wilfer

Introduction

Robert Wilfer is a notable inventor based in Versmold, Germany. He has made significant contributions to the field of food technology, particularly in the production of raw sausages. With a total of 2 patents to his name, Wilfer's work has had a considerable impact on the industry.

Latest Patents

Wilfer's latest patents include a process for producing raw sausage with a shortened ripening time. This innovative process accelerates the ripening of raw sausages by incorporating a casing that has a water vapor permeability of less than 600 g/md at a relative humidity of less than 60%. The process particularly employs casings with a water vapor permeability ranging from 50 to 400 g/md, with a preference for 70 to 300 g/md, and particularly 80 to 200 g/md. This method focuses on single-layered or multilayered casings made of thermoplastics, which may also include coated textile fiber skins or cellulose fiber skins. Another significant patent is for a smoke and steam-permeable food casing that features a flavored interior surface. This invention is based on aliphatic polyamide and/or aliphatic copolyamide, which is impregnated with liquid smoke on the food-facing side.

Career Highlights

Throughout his career, Wilfer has worked with Kalle GmbH & Co. KG and Kalle GmbH. His experience in these companies has allowed him to develop and refine his innovative ideas in food technology.

Collaborations

Wilfer has collaborated with notable individuals in his field, including Ulrich M Delius and Jörg Becker. These partnerships have contributed to the advancement of his inventions and the overall progress in food technology.

Conclusion

Robert Wilfer's contributions to the field of food technology through his innovative patents demonstrate his expertise and commitment to improving food production processes. His work continues to influence the industry and inspire future innovations.