Stefan Kappeler

Title: The Innovations of Stefan Kappeler

Introduction

Stefan Kappeler is a notable inventor based in Baden, Switzerland. He has made significant contributions to the field of biotechnology, particularly in the production of non-bovine chymosin. With a total of three patents to his name, Kappeler's work has implications for cheese manufacturing across various animal species.

Latest Patents

Kappeler's latest patents focus on a method for producing non-bovine chymosin. This method involves the recombinant production of pre-prochymosin, prochymosin, or chymosin derived from various ruminant species, including deer, buffalo, antelope, giraffe, ovine, and caprine species. The recombinant enzymes developed through this method are utilized in milk coagulating compositions for cheese manufacturing, applicable to cow's milk and milk from other animal species, including camel's milk.

Career Highlights

Throughout his career, Stefan Kappeler has worked with prominent organizations such as Chr. Hansen A/S and the Swiss Federal Institute of Technology Zurich (ETH Zurich). His experience in these institutions has allowed him to advance his research and contribute to innovative solutions in the dairy industry.

Collaborations

Kappeler has collaborated with notable colleagues, including Zakaria Farah and Johannes Maarten Van Den Brink. These partnerships have further enriched his research and development efforts in the field of biotechnology.

Conclusion

Stefan Kappeler's contributions to the production of non-bovine chymosin represent a significant advancement in cheese manufacturing technology. His innovative methods and collaborations continue to influence the industry positively.