Susan M Vidal

Title: The Innovative Contributions of Susan M. Vidal

Introduction

Susan M. Vidal is a prominent inventor based in Patterson, NY (US). She has made significant contributions to the field of food science, particularly in the development of meat products. With a total of six patents to her name, her work has had a notable impact on the industry.

Latest Patents

Among her latest patents is a groundbreaking invention titled "Meat products having improved moisture retention and method for making." This patent describes a ground meat product that incorporates water and a specially prepared calcium salt of citric acid to enhance moisture retention. Another significant patent is for "Aqueous calcium citrate compositions," which provides an aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid. This composition is designed for use in opacifying and whitening aqueous food products.

Career Highlights

Susan M. Vidal is currently employed at Kraft General Foods, Inc., where she continues to innovate and develop new food products. Her expertise in food science and her inventive spirit have positioned her as a valuable asset to her company.

Collaborations

Throughout her career, Susan has collaborated with notable colleagues, including Fouad Z. Saleeb and Marijan A. Boskovic. These partnerships have fostered a creative environment that encourages the development of innovative food solutions.

Conclusion

Susan M. Vidal's contributions to food science through her patents and work at Kraft General Foods, Inc. highlight her role as a leading inventor in the industry. Her innovative approaches to improving meat products demonstrate her commitment to enhancing food quality and consumer satisfaction.