Volker Lammers

Title: The Innovative Contributions of Volker Lammers

Introduction

Volker Lammers is a notable inventor based in Quakenbrück, Germany. He has made significant contributions to the field of food technology, particularly in the encapsulation of additives. With a total of 2 patents to his name, Lammers continues to push the boundaries of innovation in his industry.

Latest Patents

Lammers' latest patents include a process for encapsulating solid and liquid additives for foodstuffs and a process for encapsulating natural follistatin. The first patent describes a method where a fat with a melting point of at least 50° C is metered into an extruder. The fat is heated during the rotation of at least one screw, and at least one ingredient is added to create a flowable mixture. This mixture is then cooled in a downstream section of the extruder barrel before being discharged through an extruder die and comminuted. The second patent outlines a similar process for producing fat-encapsulated follistatin, involving steps of metering fat, heating it, and mixing it with follistatin to create a flowable mixture that is subsequently cooled and discharged.

Career Highlights

Volker Lammers is associated with the Deutsches Institut für Lebensmitteltechnik e.V., where he applies his expertise in food technology. His work focuses on innovative processes that enhance the quality and functionality of food ingredients.

Collaborations

Lammers collaborates with talented professionals in his field, including Aleksandar Pajic and Carolin Bommes. Their combined efforts contribute to the advancement of food technology and the development of new encapsulation methods.

Conclusion

Volker Lammers is a prominent figure in the field of food technology, known for his innovative patents and collaborative spirit. His work continues to influence the industry and pave the way for future advancements in food ingredient encapsulation.