Scott C Silver

Title: **Innovative Contributions of Scott C. Silver**

Introduction

Scott C. Silver, an accomplished inventor based in Belmont, CA, has made significant contributions to the fields of enzyme applications in grain milling and cheese production. With a portfolio that includes three patents, Silver's innovations are pivotal in enhancing industrial processes and product quality.

Latest Patents

Among his recent inventions, Silver has developed a method for milling grain, especially corn, utilizing a composition that includes a cellulase enzyme. This invention focuses on a process that begins with cleaning the grain, followed by steeping it in water to soften, and then milling it with the included cellulase enzyme. Additionally, Silver has patented a novel method for preferentially entraining enzymes in cheese curds. By selecting or forming insoluble enzyme particles of at least about 0.20 microns, this method ensures that lipase or protease is effectively captured within the curds, significantly reducing enzyme loss in the whey.

Career Highlights

Silver's career features noteworthy associations with leading companies in the biotechnology sector, including Genencor, Inc. and Genencor International, Inc. His experiences within these organizations have equipped him with a deep understanding of enzyme applications and industrial practices.

Collaborations

Throughout his professional journey, Silver has collaborated with notable individuals in the industry, including his coworker Michael V. Arbige. These partnerships have fostered an environment of shared innovation, contributing to the successful development of his patented technologies.

Conclusion

Scott C. Silver stands out as a key figure in the realm of enzyme technology for food production and grain processing. His patents not only reflect a commitment to innovation but also signify the potential for enhancing industrial processes. With continued contributions, Silver's work remains influential in shaping the future of enzymatic applications.