Company Filing History:
Years Active: 2015
Title: **Spotlight on Inventor Sheila Wright-Henry: Innovating Food Quality Control**
Introduction
Sheila Wright-Henry, based in McKinney, TX, is a remarkable inventor recognized for her innovative contributions to the food industry. With one patent to her name, she has developed a method that transforms how food quality is assessed during production, ensuring higher standards and consumer satisfaction.
Latest Patents
Her notable patent, titled "Method for scoring and controlling quality of food products in a dynamic production line," utilizes advanced image analysis techniques. This innovation involves capturing images of food products on a conveyor system and analyzing those images through an algorithm that evaluates color intensity. By predicting consumer dissatisfaction, her method enables an effective scoring system that ranks food products from least to most acceptable. This not only enhances the quality of individual items but also improves the overall quality of products moving through the production line.
Career Highlights
Sheila Wright-Henry is currently a valuable member of the team at Frito-Lay North America, Inc., where she applies her expertise to further enhance food production processes. Her work stands out for its practical implications in a dynamic environment, demonstrating her commitment to innovation and quality in the food industry.
Collaborations
Throughout her career, Sheila has collaborated with notable colleagues like Rick Wendell Bajema and Garrett Fox. These partnerships highlight the collaborative spirit in her work environment, where ideas are shared and innovations are fostered collectively.
Conclusion
Sheila Wright-Henry's contributions to the field of food quality control exemplify the impact of innovative thinking in real-world applications. Her patented method showcases how technology and collaboration can lead to significant advancements in food production practices. As she continues her work at Frito-Lay North America, Inc., her efforts in improving food quality will likely benefit consumers and the industry alike.