Thomas R Kemp

Title: Innovations by Thomas R Kemp in Reducing Odor in Plant Products

Introduction

Thomas R Kemp is an innovative inventor based in Lexington, KY (US). He has made significant contributions to the field of food science, particularly in the area of reducing undesirable odors associated with plant products. His work is vital for enhancing the quality and consumer appeal of food items.

Latest Patents

Thomas R Kemp holds a patent for a method of reducing odor associated with hexanal production in plants. This method involves breaking plant parts, adding an agent comprising lipoxygenase 3 enzyme, and allowing the plant parts to remain in contact with the enzyme under effective conditions. The invention also includes a method for producing low-odor plant part meal or flour, which enhances the flavor profile of food products. The improved composition results in edible products that have less objectionable odor and flavor, thus catering to consumer preferences.

Career Highlights

Kemp is affiliated with the University of Kentucky Research Foundation, where he continues to explore innovative solutions in food science. His research focuses on improving the sensory qualities of plant-based products, making them more appealing to consumers.

Collaborations

Throughout his career, Thomas R Kemp has collaborated with notable colleagues, including David F Hildebrand and John H Loughrin. These collaborations have contributed to the advancement of research in the field of food science.

Conclusion

Thomas R Kemp's innovative methods for reducing odors in plant products represent a significant advancement in food technology. His work not only improves the quality of food products but also aligns with consumer desires for better flavor experiences.