Willy Rufer

Title: The Innovative Contributions of Willy Rufer

Introduction

Willy Rufer is a notable inventor based in Onex, Geneva, Switzerland. He has made significant contributions to the field of food technology, particularly in the development of meat analogs and protein-based food products. With a total of 3 patents to his name, Rufer's work has garnered attention for its innovative approaches to food manufacturing.

Latest Patents

Rufer's latest patents include a process for the manufacture of a foodstuff having a fibrous structure. This process involves using an aqueous protein paste derived from grinding meat, poultry, or fish offals. The paste is cooled until it partly solidifies, allowing mechanical forces to reorient the protein fibrils, resulting in a texture that resembles muscular fibers. Another significant patent is for producing a protein-based food product that mimics the appearance, taste, and nutritional properties of dried meat. This product is created by partially dehydrating a homogeneous mass of aqueous vegetable protein gel, achieving a cracked texture similar to that of dried meat.

Career Highlights

Throughout his career, Willy Rufer has worked with esteemed organizations such as Battelle Memorial Institute and Battelle Development Corporation. His experience in these institutions has allowed him to refine his expertise in food technology and innovation.

Collaborations

Rufer has collaborated with notable individuals in his field, including Claude Giddey and Robert Menzi. These partnerships have contributed to the advancement of his research and the successful development of his patented processes.

Conclusion

Willy Rufer's innovative work in food technology has led to the creation of unique processes that enhance the quality and texture of protein-based food products. His contributions continue to influence the industry and pave the way for future advancements in food manufacturing.