Company Filing History:
Years Active: 1985
Title: Roger Borgeaud: Innovator in Egg Pasteurization
Introduction
Roger Borgeaud is a notable inventor based in Vevey, Switzerland. He has made significant contributions to the food processing industry, particularly in the area of egg pasteurization. His innovative approach has paved the way for safer food products.
Latest Patents
Borgeaud holds a patent for a process titled "Pasteurization of Eggs." This process involves the continuous pasteurization of liquid egg material under superatmospheric pressure. The method utilizes a first scraped surface heat exchanger to raise the temperature of the egg material to the pasteurization temperature. Following this, the material is transferred to a heated holding vessel under the pressure of a sterile inert gas. This ensures that pasteurization occurs without significant coagulation. Finally, the egg material is cooled to below 10 degrees Celsius in less than five minutes using a second scraped surface heat exchanger. This innovative process enhances the safety and quality of egg products.
Career Highlights
Roger Borgeaud is associated with Société D'Assistance Technique Pour Produits Nestlé S.A. His work in this company has allowed him to focus on food safety and processing innovations. His dedication to improving food technology has made a lasting impact on the industry.
Collaborations
Borgeaud has collaborated with Yvan Padly, contributing to advancements in food processing techniques. Their partnership has fostered innovation and development in the field.
Conclusion
Roger Borgeaud's contributions to the pasteurization of eggs exemplify his commitment to food safety and innovation. His patented process not only enhances the quality of egg products but also sets a standard for the industry.