Wei-Wen Mao

Title: Innovations in Food Technology by Wei-Wen Mao

Introduction

Wei-Wen Mao is a notable inventor based in Dover, Delaware, who has made significant contributions to the field of food technology. With a total of three patents to his name, he has focused on developing innovative methods for producing bread crumb-like products that meet the demands of modern culinary applications.

Latest Patents

Wei-Wen Mao's latest patents include a method for the manufacture of a bread crumb-like product. This process involves continuously mixing individual components with a leavening agent in a continuous extruder/cooker. The cooked dough is then extruded, cut into small lengths, toasted, and divided into two parts. The first part is ground into discrete dough particles, while the second part undergoes humidification before being ground. The two ground components are then combined and dried to achieve the desired moisture and texture. Another patent focuses on producing farinaceous product particles with properties comparable to traditional bread crumbs, utilizing a similar continuous mixing and cooking process.

Career Highlights

Wei-Wen Mao is currently employed at General Foods Limited, where he applies his expertise in food technology to develop innovative products. His work has significantly impacted the food industry, particularly in enhancing the quality and versatility of bread crumb-like products.

Collaborations

Throughout his career, Wei-Wen Mao has collaborated with esteemed colleagues such as Robert E. Altomare and Joseph Giacone. These partnerships have fostered a creative environment that encourages the exchange of ideas and the development of groundbreaking food technologies.

Conclusion

Wei-Wen Mao's contributions to food technology through his innovative patents demonstrate his commitment to enhancing culinary products. His work continues to influence the industry, paving the way for new advancements in food processing.