Theodore Hodel

Title: The Innovations of Theodore Hodel

Introduction

Theodore Hodel is a notable inventor based in La Tour de Peilz, Switzerland. He has made significant contributions to the field of food technology, particularly in the production of soya-based products. With a total of 3 patents to his name, Hodel's work has paved the way for innovative food processing methods.

Latest Patents

Hodel's latest patents include a method of producing an aqueous soya suspension. This process involves grinding soya beans in water at high temperatures to create a dispersion of particles. The method also includes heating the dispersion with steam to eliminate the antitrypsin factor, resulting in a suspension that can be used in various food products, including cheese and milk substitutes. Another significant patent is a process for the recovery of proteins from an aqueous solution. This involves ultrafiltration techniques to isolate protein fractions, enhancing the efficiency of protein recovery in food production.

Career Highlights

Theodore Hodel works at Société d'Assistance Technique pour Produits Nestlé S.A., where he applies his expertise in food technology. His innovative approaches have contributed to advancements in the food industry, particularly in the development of plant-based alternatives.

Collaborations

Hodel has collaborated with notable colleagues, including Marcel E Buhler and Hans-Ueli Bohren. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Theodore Hodel's contributions to food technology through his patents and collaborations highlight his role as an influential inventor in the industry. His innovative methods for producing soya-based products and recovering proteins demonstrate the potential for advancements in food processing.