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Yang Kou

from Saint Paul, MN
Age ~57
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Also known as:
Sai Ly Cha, Kou Yang, Kou Vang, Sai L Cha, Xay Ly
Related to:
Nhia B Yang, 54Toua Vang, 40Yer Yang, 45Karen Vang, 93Jou Y Vang, 38Vaugh T Young, 52Yang Miezer, 34Albert Lee Cha, 63Bee Yang, 88Christian A Yang, 30Yer YangKyrstie B Vang, 35Xay Cha, 60Nou A Yang, 38Sai L Cha, 59Xue VangKoua Yang, 43Blong Yang, 59Xiong P VangLao L Hang, 58
Connected to:
Antonio Kou, 62Brian F Kou, 39Chon I Kou, 58Christopher Kou, 45Frances Kou, 38Jean Kou, 93Jian P Kou, 65Jim H Kou, 67Jinghong Kou, 51Jose L Kou, 53

Yang Kou Phones & Addresses

  • Saint Paul, MN
  • Lake Elmo, MN
  • Portland, OR
  • Palo, MN

Resumes

Resumes

Yang Kou Photo 1

Sports Editor For Stoutonia

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Location:
1106 Kennsington Dr, Shakopee, MN 55379
Industry:
Writing And Editing
Work:
University of Wisconsin-Stout
Sports Editor For Stoutonia
University of Wisconsin-Stout
Human Resource Office Assistant
Yang Kou Photo 2

Yang Kou

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Position:
Senior Scientist II at General Mills
Location:
Greater Minneapolis-St. Paul Area
Industry:
Food & Beverages
Education:
University of Illinois at Urbana-Champaign 1994 - 1998
Ph.D., Food Science and Human Nutrition University of Massachusetts, Amherst 1993
M.S., Food Science National Taiwan University
B.S., Agriculture Chemistry
Skills:
1
Developed & successful launched 20+ SKUs of new products in the market (e
g
Pillsbury Place & Bake Muffins
Green Giant Frozen Vegetables)
2
10 patens pending/publications in US
Canada
Autralia
Argentina
EP
WO
3
30+ publications/presentations in peer-reviewed journals (e
g
JFS
JAFC
CFW
JAFC etc) and worldwide conference (US
Canada
UK
Tailand
Netherland
Australia)
Honor & Awards:
General Mills Inc. Champions Award, 2007 , First place winner in graduate paper competition, carbohydrate division, IFT, 1998., Certificate of merit in recognition of outstanding scholastic ability, IFT, 1998., Member of Sigma Xi, the Scientific Research Society, 2001., Member of Phi Tau Sigma, the Honor Society for Food Science, 1998., Member of Gamma Sigma Delta, the Honor Society of Agriculture, 1995., University Fellowship, University of Illinois at Urbana-Champaign, 1994, 1995, Professional Member of Institute of Food Technologists (IFT)., Member of American Association of Cereal Chemists (AACC)., Member of American Chemical Society (ACS).

Publications

Us Patents

Food Intermediate Having Enhanced Shape Retention And Organoleptic Properties And Methods Of Producing The Dough Intermediate

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US Patent:
20050003066, Jan 6, 2005
Filed:
Jul 1, 2003
Appl. No.:
10/611761
Inventors:
Madonna Ray - Vadnais Heights MN, US
Trudi Rodne - Eagan MN, US
Yang Kou - Minneapolis MN, US
Susan Heddleson - Plymouth MN, US
Annavarapu Murty - Spring Valley WI, US
Ryan Check - Maple Grove MN, US
International Classification:
A21D010/00
US Classification:
426549000
Abstract:
The present invention relates to dough intermediates that yield enhanced organoleptic attributes as well as aesthetic features upon subjecting the dough intermediate to a finishing step. The beneficial features of the present invention are obtained through the creation of a partially sealed layer on the surface of the dough intermediate. The sealing of the intermediate allows for increased expansion through the mixing and proofing stages by increasing fluidity of the dough intermediate and restricting dehydration at the surface and as such contributes to yield improvement better shape definition.

Batter-Like Compositions Containing Setting Agent And Methods Of Preparing And Using Same

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US Patent:
20070048426, Mar 1, 2007
Filed:
Aug 3, 2006
Appl. No.:
11/462214
Inventors:
Yang Kou - Minneapolis MN, US
James Baeten - Bloomington MN, US
Jill Conley - Shakopee MN, US
Anita Fishbach - Saint Paul MN, US
Christine O'Connor - Rogers MN, US
International Classification:
A21D 10/00
US Classification:
426549000
Abstract:
The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Low-Fat Batter-Like Compositions And Methods Of Preparing And Using Same

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US Patent:
20080063751, Mar 13, 2008
Filed:
Nov 16, 2007
Appl. No.:
11/941267
Inventors:
YANG KOU - Minneapolis MN, US
International Classification:
A21D 10/04
A21D 8/04
US Classification:
426020000, 426061000
Abstract:
The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.

Low-Fat Batter-Like Compositions And Methods Of Preparing And Using Same

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US Patent:
20140106031, Apr 17, 2014
Filed:
Dec 19, 2013
Appl. No.:
14/134670
Inventors:
- Minneapolis MN, US
Yang Kou - Minneapolis MN, US
Assignee:
General Mills, Inc. - Minneapolis MN
International Classification:
A21D 10/04
US Classification:
426 61
Abstract:
The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.
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Yang Kou from Saint Paul, MN, age ~57 Get Report