Terry F Farver

Title: The Innovative Contributions of Terry F. Farver

Introduction

Terry F. Farver is a notable inventor based in Elkhart, IN (US), recognized for his significant contributions to the field of food safety and fermentation technology. With a total of 3 patents, Farver has developed innovative methods that address critical issues in food processing and enzyme recovery.

Latest Patents

One of Farver's latest patents is focused on the use of lanthionines for controlling post-processing contamination in meat products. This method involves treating the surface of processed meat with a lanthionine bacteriocin to inhibit the growth of pathogenic or spoilage microorganisms. Another significant patent pertains to the recovery of extracellular enzymes from whole fermentation beer. In this process, a mixture of a polymer and an inorganic salt is added to the beer, resulting in an enzyme-rich polymer phase that can be separated from the enzyme-poor salt phase, thus producing a valuable enzyme-rich product.

Career Highlights

Throughout his career, Terry F. Farver has worked with prominent companies such as Miles Laboratories, Inc. and Haarmann & Reimer GmbH. His work in these organizations has contributed to advancements in food safety and fermentation processes.

Collaborations

Farver has collaborated with several professionals in his field, including Chong Y. Kim and Jack W. Brewer. These collaborations have further enhanced his innovative approaches and solutions in food technology.

Conclusion

Terry F. Farver's inventive work has made a significant impact on food safety and enzyme recovery, showcasing his dedication to innovation in the industry. His patents reflect a commitment to improving food processing methods and ensuring consumer safety.