Volker Lammers

Title: Volker Lammers: Innovator in Dough-Based Food Products

Introduction

Volker Lammers is a notable inventor based in Zurich, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of innovative dough-based food products. His work focuses on enhancing the properties and production methods of these food items.

Latest Patents

Lammers holds a patent for a unique invention titled "Foamed, dough-based food and apparatus and method for production thereof and use of the apparatus." This patent describes a dough-based food product that incorporates a food product matrix designed to be foamed. The matrix consists of a specific proportion by weight of a starch-containing raw material and water. The process involves introducing gas into the food product matrix under pressure, leading to the formation of gas bubbles that expand and reduce the density of the dough. This innovative method results in a foamed food product matrix that is stabilized for consumption.

Career Highlights

Throughout his career, Volker Lammers has worked with esteemed institutions and companies. Notably, he has been associated with the Swiss Federal Institute of Technology Zurich (ETH Zurich) and Roland Murten AG. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

Lammers has collaborated with various professionals in his field, including Erich J. Windhab. Their joint efforts have further advanced the research and development of food products.

Conclusion

Volker Lammers is a distinguished inventor whose work in dough-based food products has led to innovative methods and applications. His contributions continue to influence the food technology sector, showcasing the importance of creativity and research in developing new food solutions.