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Ana L Wiessel

from Spring Lake, MI
Age ~51
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Also known as:
Ana Lucia Wiessel
Phone and address:
121 Stonegate Ct, Spring Lake, MI 49456
(616) 844-0560
Related to:
Magda M Wiessel
Connected to:
Craig F Wiessel, 35Gary R Wiessinger, 63Greg R Wiessner, 43Kim Wiessner, 45Kristen K Wiessner, 35Thomas Wiessner, 71Andy B Wiest, 67Carol Wiest, 82Coraline Wiest, 90Dave J Wiest, 67

Ana Wiessel Phones & Addresses

  • 121 Stonegate Ct, Spring Lake, MI 49456 (616) 844-0560
  • 100 Warren St, Jersey City, NJ 07302 (201) 985-9383
  • 196 Warren St, Jersey City, NJ 07302 (201) 985-9383
  • 1045 State St, Fremont, MI 49412 (231) 924-2913

Work

Company: Nestlé infant nutrition ptc fremont 1997 Position: Sr. scientist

Education

Degree: Licenciatura School / High School: Universidad de Costa Rica Specialities: Tecnología de Alimentos

Skills

Food Science • Food Technology • Product Development • Ingredients • Food • R&D • Product Innovation • Sensory Evaluation • Cross Functional Team Leadership • Food Processing • Dairy • Continuous Improvement • Manufacturing • Food Industry • Consumer Behaviour • Formulation • Dairy Products • Food and Beverage

Industries

Food Production

Resumes

Resumes

Ana Wiessel Photo 1

Senior Scientist

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Location:
610 Parkview Ave, Spring Lake, MI 49456
Industry:
Food Production
Work:
Nestlé Infant Nutrition PTC Fremont since 1997
Sr. Scientist
Education:
Universidad de Costa Rica
Licenciatura, Tecnología de Alimentos
Skills:
Food Science
Food Technology
Product Development
Ingredients
Food
R&D
Product Innovation
Sensory Evaluation
Cross Functional Team Leadership
Food Processing
Dairy
Continuous Improvement
Manufacturing
Food Industry
Consumer Behaviour
Formulation
Dairy Products
Food and Beverage

Publications

Us Patents

Shelf-Stable Fermented Dairy Products And Methods Of Making Same

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US Patent:
20120114625, May 10, 2012
Filed:
Apr 23, 2010
Appl. No.:
13/265649
Inventors:
Ana Lucia Wiessel - Spring Lake MI, US
Allen Bruce Zerlaut - Fremont MI, US
Frank Karl Welch - Kentwood MI, US
International Classification:
A23C 13/16
A23C 9/13
A23C 9/133
A23C 9/137
A23C 9/12
A61K 31/07
A61K 31/341
A61K 31/355
A61K 33/04
A61K 31/01
A61K 31/015
A61K 31/122
A61K 38/43
A61K 31/195
A61K 36/00
A61P 39/06
A23C 17/00
US Classification:
424 941, 426580, 426583, 426576, 426577, 426575, 426 71, 426 72, 4263302, 426334, 426 61, 426311, 514725, 514474, 514458, 424702, 514762, 514763, 514690, 514563, 514 22
Abstract:
Shelf-stable fermented dairy products and methods of making the shelf-stable fermented dairy products are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity and texture profiles. In a general embodiment, the present disclosure provides a shelf-stable fermented dairy product including a shelf-stable fermented dairy component, a stabilizer, and a puree composition. The shelf-stable fermented dairy component can be, for example, yogurt, sour cream, buttermilk or a combination thereof.
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Ana L Wiessel from Spring Lake, MI, age ~51 Get Report