Sandra Olivier

Title: Sandra Olivier: Innovator in Meat Product Technology

Introduction

Sandra Olivier is a prominent inventor based in Werribee, Australia. She has made significant contributions to the field of food technology, particularly in the development of methods for producing texturized meat products. Her innovative approach has the potential to transform the meat industry.

Latest Patents

Sandra holds a patent for her invention titled "Combinatorial methods of high pressure and temperature process (HPTP) for producing texturized meat products and the improved meat products obtained from the methods thereof." This method involves preparing a meat product by providing meat with a first texture, which consists of loosely-bound or unbound pieces. The meat is then placed in a chamber where both temperature and pressure are increased simultaneously. This process changes the first texture to a second texture, resulting in a single unified body of meat that is sliceable. Sandra's innovative method has the potential to enhance the quality and texture of meat products.

Career Highlights

Sandra is currently employed at Thai Union Group Public Company Limited, where she continues to develop her innovative ideas. Her work focuses on improving meat processing techniques and enhancing product quality. With her expertise, she has made a notable impact in the food technology sector.

Collaborations

Sandra collaborates with talented individuals such as Tunyawat Kasemsuwan and Waraporn Kumkanokrat. Together, they work on advancing meat product technology and exploring new methods to improve food quality.

Conclusion

Sandra Olivier is a trailblazer in the field of meat product innovation. Her patented methods and ongoing work at Thai Union Group Public Company Limited highlight her commitment to enhancing food technology. Her contributions are paving the way for advancements in the meat industry.