Location History:
- Madrid, ES (2012)
- Sceaux, FR (2015)
Company Filing History:
Years Active: 2012-2015
Title: The Innovations of Stéphane Herve
Introduction
Stéphane Herve is a notable inventor based in Sceaux, France. He has made significant contributions to the field of food science, particularly in the development of fermented food products. With a total of two patents to his name, his work focuses on enhancing the growth and survival of beneficial bacteria in food.
Latest Patents
Stéphane Herve's latest patents include innovative methods for improving the growth and survival of bifidobacteria. One patent details the use of gum arabic, possibly in combination with sulphur-containing amino acids, to enhance the growth of these bacteria, which are essential in the manufacture of fermented food products, especially fermented milk products. Another patent describes a method for preparing fermented food products that contain probiotic strains, ensuring that the final product has acceptable sensory properties and a shelf life of at least 30 days.
Career Highlights
Stéphane Herve is associated with Compagnie Gervais Danone, where he applies his expertise in food technology. His work has contributed to advancements in the production of fermented foods, which are increasingly recognized for their health benefits.
Collaborations
Stéphane has collaborated with notable colleagues such as Luc Terragno and François Debru. These partnerships have fostered innovation and development in the field of food science.
Conclusion
Stéphane Herve's contributions to the field of food science through his patents and collaborations highlight his commitment to improving the quality and health benefits of fermented food products. His work continues to influence the industry positively.