Susan L Furcsik is a notable inventor based in Lake Station, Indiana, who has made significant contributions to the field of food technology. With a total of 12 patents to her name, she has focused on improving the quality and texture of various pasta and pizza products. Her innovative approaches have garnered attention in the food industry.

Latest Patents

Among her latest patents, Susan has developed an improved pasta product that incorporates aedu starch, duh starch, or a mixture thereof. This innovative pasta product contains about 5% to about 50% by weight of farinaceous material, resulting in enhanced texture suitable for retort, frozen foods, microwave foods, and food service applications. Additionally, the use of aedu starch and duh starch is applicable to tortillas, further showcasing her versatility in food product development. Another significant patent involves an improved pizza crust made by incorporating a novel starch obtained from specific plant genotypes. This addition provides improved freezer resistance and enhances the overall quality of the crust.

Career Highlights

Throughout her career, Susan has worked with reputable companies, including American Maize-Products Company. Her work has focused on advancing food technology and improving product formulations, which has had a lasting impact on the industry.

Collaborations

Susan has collaborated with notable individuals in her field, including David J Mauro and Edward D DeBoer. These partnerships have contributed to her innovative projects and have helped her achieve her patent successes.

Conclusion

Susan L Furcsik's contributions to food technology through her patents demonstrate her commitment to innovation and quality. Her work continues to influence the industry, making her a significant figure in the realm of food inventions.

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