Golden Valley, MN, United States of America

Sarah Woodling


Average Co-Inventor Count = 5.0

ph-index = 2

Forward Citations = 14(Granted Patents)


Company Filing History:


Years Active: 2013

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2 patents (USPTO):Explore Patents

Title: The Innovator Spotlight: Sarah Woodling's Groundbreaking Work in Recombined Whole Grain Flour

Introduction:

Sarah Woodling, a distinguished inventor based in Golden Valley, MN, is making waves in the food industry with her groundbreaking work in recombined whole grain flour. With two patents under her name, Sarah's innovations are revolutionizing the way whole grain products are perceived and enjoyed.

Latest Patents:

Sarah's latest patents focus on recombined whole grain flour that offers visually indistinguishable particulate matter in baked products. By meticulously controlling the particle size of the milled bran and germ constituents, Sarah's flour eliminates the visual color impact associated with traditional whole grain products. This innovation allows for whole grain products such as bread, dough, mixes, and biscuits to retain their health benefits while removing the visual differences typically seen in whole grain products.

Career Highlights:

Sarah Woodling is currently affiliated with General Mills, Inc., a renowned company in the food industry. Her dedication to enhancing whole grain products has garnered attention and praise within the company and beyond. Sarah's expertise in food science and innovation has led to the development of products that not only taste great but also promote health and wellness.

Collaborations:

Throughout her career, Sarah has collaborated with esteemed colleagues such as Robert T Westercamp and Steven J Cox. These collaborations have been instrumental in bringing her innovative ideas to life and expanding the reach of her inventions in the food market.

Conclusion:

Sarah Woodling's work in recombined whole grain flour is a testament to her ingenuity and commitment to improving food products. Her patents reflect a deep understanding of food science and a drive to create products that are not only nutritious but also visually appealing. Sarah's contributions to the food industry are paving the way for a new era of whole grain products that prioritize both health and aesthetics.

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