Yejun Wu

Title: **Inventor Spotlight: Yejun Wu - Innovations in Food Processing**

Introduction

Yejun Wu, an accomplished inventor based in Wuxi, China, has made significant contributions to the field of food processing. With a total of two patents, Wu's work focuses on innovative methods that enhance the quality and safety of food products, particularly those made from rice and flour.

Latest Patents

Wu's latest patents demonstrate his commitment to improving food processing techniques. One notable patent is the "Method for reducing fructan content in food made of rice and flour using microwave heating." This invention introduces an efficient microwave heating process that effectively degrades fructan in fermented products. It not only reduces fructan content significantly compared to traditional steaming methods but also alleviates bowel stress sensitivity in patients with irritable bowel syndrome (IBS). The method stands out for its simplicity, eco-friendliness, and suitability for large-scale production.

Another important patent by Wu is the "Microwave processing method for food made of flour and rice fermented with sourdough." This process optimizes sourdough fermentation to enhance microwave steaming techniques without the need for food additives. By controlling dielectric properties, Wu addresses common issues such as hard cores and uneven heating in microwaved foods, resulting in a final product that is larger in volume, lower in hardness, and more palatable.

Career Highlights

Yejun Wu has built a solid foundation in food science through his work at esteemed organizations such as Jiangnan University and Wuxi Huashunminsheng Food Co. Ltd. His experiences at these institutions have provided him with a robust platform for developing innovative food processing technologies and conducting valuable research in his field.

Collaborations

Throughout his career, Wu has collaborated with prominent colleagues like Bowen Yan and Huizhang Lian. These professional relationships have fostered a productive environment that encourages the exchange of ideas and advances in food technology.

Conclusion

Yejun Wu's innovative patents and commitment to enhancing food processing techniques mark him as a notable inventor in his field. His contributions not only improve food quality but also address important health concerns, demonstrating how innovation can lead to significant advancements in everyday products. With ongoing research and development, Wu continues to pave the way for future discoveries in food technology.