This inventor holds 2 USPTO granted patents. Top assignees: Fonterra Co-Operative Group Limited, New Zealand Dairy Board. Active years: 2010-2011.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2010-2011
Title: Biography of Tim Carroll
Introduction: Tim Carroll is an innovative inventor based in Palmerston North, New Zealand. He has made significant contributions to the field of food technology, particularly in enhancing the properties of protein-containing liquids and gels.
Latest Patents: Tim Carroll holds two notable patents. The first patent focuses on enhancing clarity and/or stability properties of protein-containing liquids and gels. This invention describes a method that subjects these liquids or gels to a pressure treatment of 100 Mpa or greater, utilizing whey protein isolates and concentrates. The second patent addresses pressure treating food to reduce spoilage. This method allows for the survival of cultures while minimizing the growth of spoilage microflora in various food products, including cultural dairy foods and juices.
Career Highlights: Throughout his career, Tim has worked with prominent organizations such as Fonterra Co-operative Group Limited and the New Zealand Dairy Board. His expertise in food technology has led to advancements in product quality and safety.
Collaborations: Tim has collaborated with notable colleagues, including Ping Chen and Michelle Harnett. These partnerships have contributed to the development of innovative solutions in the food industry.
Conclusion: Tim Carroll's work exemplifies the impact of innovation in food technology. His patents and collaborations reflect a commitment to improving food quality and safety, making him a valuable contributor to the field.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile