Terry A Lappin

Title: The Innovations of Terry A. Lappin

Introduction

Terry A. Lappin is a notable inventor based in Naperville, IL (US). She has made significant contributions to the field of food technology, particularly in the development of protein-containing food products. With a total of 2 patents, her work has garnered attention for its innovative approaches to food processing.

Latest Patents

One of Lappin's latest patents is for a co-dried yeast whey food product and process. This invention involves preparing protein-containing food products by co-drying yeast with whey. The resulting yeast-whey food is suitable for human consumption and does not impart a yeast character or flavor in certain food applications. Another significant patent is for an apparatus for aerobic fermentation. This improved apparatus facilitates the continuous aseptic growth of single-cell protein materials using an aqueous ethanolic substrate fortified with nutrient elements. The fermentation process is designed to achieve high rates of oxygen transfer and heat removal, coupled with intense agitation.

Career Highlights

Terry A. Lappin has worked at Standard Oil Company (Indiana), where she has applied her expertise in food technology. Her innovative work has contributed to advancements in the food industry, particularly in the area of protein production.

Collaborations

Throughout her career, Lappin has collaborated with notable colleagues, including Elmer J. Saunders and Richard L. Allen. These collaborations have further enhanced her research and development efforts in food technology.

Conclusion

Terry A. Lappin's contributions to food technology through her patents and career at Standard Oil Company (Indiana) highlight her role as an influential inventor. Her innovative approaches to protein-containing food products continue to impact the industry positively.