Company Filing History:
Years Active: 2007-2011
Title: **Thomas Eduard Friedmann: Innovating in Peptide Production and Food Processing**
Introduction
Thomas Eduard Friedmann, a prominent inventor based in Hockessin, Delaware, has made significant contributions to the fields of biotechnology and food processing. Holding two patents, his innovations focus on enhancing peptide production and encapsulating food particles, demonstrating a commitment to advancing technology for practical applications.
Latest Patents
Friedmann's latest patents include groundbreaking methods that revolutionize peptide production. His first patent involves host cell modifications that improve peptide production and downstream processing. By disrupting the expression of endogenous host cell genes gcvA and spr, Friedmann has developed mutant host cells that exhibit increased heterologous peptide production. Moreover, the incorporation of a genetic modification to the coding region of the gene yejM further boosts peptide production and simplifies downstream processing. The recombinant host cells and the methodology for using these cells present new avenues for protein synthesis in biotechnological applications.
The second patent details a process for dry coating food particles, as well as encapsulating frozen liquid particles. This process allows for the coating of food particles measuring between 0.5 mm and 20.0 mm, ensuring that the moisture levels of the coated food are consistent with the uncoated versions. Additionally, the patent outlines a method for encapsulating frozen liquid particles ranging from 5 micrometers to 5 millimeters in size with a liquid coating material. This innovative approach enhances the preservation and usability of food products, promising to advance food technology significantly.
Career Highlights
Thomas Friedmann is currently affiliated with E.I. Dupont De Nemours and Company, a leading global innovator in various industries, including food and biotechnology. His work at Dupont exemplifies a dedication to merging scientific research with practical industry applications, contributing to significant development initiatives.
Collaborations
Throughout his career, Friedmann has collaborated with esteemed colleagues such as Sean M. Dalziel and George Alan Schurr. These partnerships have fostered a creative environment for innovative problem-solving and knowledge-sharing, strengthening the impact of their collective research in biotechnology and food processing.
Conclusion
Thomas Eduard Friedmann stands out as an influential inventor whose contributions to peptide production and food processing have the potential to reshape industry practices. With a strong foundation built on collaboration and innovation, he continues to pave the way for advancements that enhance the functionality and efficiency of biotechnology and food technology. As the landscape of these fields evolves, Friedmann's work remains at the forefront of scientific exploration and practical application.