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Philippe A Vandeweghe

age ~61

from Minneapolis, MN

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Also known as:
  • Philippe F Vandeweghe
  • Philippe Van Deweghe
  • Phillippe Vandeweghe
  • Phillip Van Deweghe
  • Phil Van Deweghe
  • Philip Van Deweghe
Phone and address:
13420 43Rd St, Minneapolis, MN 55442
7635530606
Related to:
Connected to:

Philippe Vandeweghe Phones & Addresses

  • 13420 43Rd St, Minneapolis, MN 55442 • 7635530606
  • 13420 43Rd Ave N, Minneapolis, MN 55442 • 7635530606
  • Plymouth, MN
  • Hopkins, MN
  • Saint Paul, MN
  • Riverside, CA
  • 13420 43Rd Ave N, Minneapolis, MN 55442 • 6128592744

Work

  • Company:
    General mills
    2015
  • Position:
    Principal scientist and technology manager

Education

  • Degree:
    Doctorates, Doctor of Philosophy
  • School / High School:
    University of Minnesota
    1991 to 1993
  • Specialities:
    Philosophy, Food Science

Skills

Food Science • Food Processing • Product Development • R&D • Ingredients • Food Technology • Product Innovation • Gmp • Consumer Products • Food • Open Innovation

Languages

English • French

Emails

p***[email protected]

Industries

Food Production

Resumes

Philippe Vandeweghe Photo 1

Philippe Vandeweghe

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Location:
Minneapolis, MN
Industry:
Food Production
Work:
General Mills
Principal Scientist and Technology Manager
General Mills 2012 - 2014
Principal Scientist, Innovation Entrepreneur One Global Snacks
General Mills 2005 - 2011
Principal Scientist
General Mills 1993 - 2004
Previous Related Positions
Education:
University of Minnesota 1991 - 1993
Doctorates, Doctor of Philosophy, Philosophy, Food Science University of Minnesota 1987 - 1989
Master of Science, Masters, Food Science Agroparistech - Institut Des Sciences Et Industries Du Vivant Et De L'environnement 1983 - 1986
Skills:
Food Science
Food Processing
Product Development
R&D
Ingredients
Food Technology
Product Innovation
Gmp
Consumer Products
Food
Open Innovation
Languages:
English
French

Us Patents

  • Edible Fruit Sheet

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  • US Patent:
    D589231, Mar 31, 2009
  • Filed:
    May 2, 2008
  • Appl. No.:
    29/317582
  • Inventors:
    Natalia Kubantseva - Saint Louis Park MN, US
    Philippe A. Vandeweghe - Plymouth MN, US
    Craig E. Zimmermann - Waconia MN, US
    Paul Nordling - Albertville MN, US
  • Assignee:
    General Mills, Inc. - Minneapolis MN
  • International Classification:
    0101
  • US Classification:
    D 1121

  • Edible Food Sheet

    view source
  • US Patent:
    D599076, Sep 1, 2009
  • Filed:
    May 2, 2008
  • Appl. No.:
    29/317584
  • Inventors:
    Natalia Kubantseva - Saint Louis Park MN, US
    Philippe A. Vandeweghe - Plymouth MN, US
    Craig Zimmerman - Waconia MN, US
    Paul Nordling - Albertville MN, US
  • Assignee:
    General Mills, Inc. - Minneapolis MN
  • International Classification:
    0101
  • US Classification:
    D 1121

  • Edible Fruit Sheet

    view source
  • US Patent:
    D604927, Dec 1, 2009
  • Filed:
    May 2, 2008
  • Appl. No.:
    29/317587
  • Inventors:
    Natalia Kubantseva - Saint Louis Park MN, US
    Philippe A. Vandeweghe - Plymouth MN, US
    Craig E. Zimmermann - Waconia MN, US
    Paul Nordling - Albertville MN, US
  • Assignee:
    General Mills, Inc. - Minneapolis MN
  • International Classification:
    0101
  • US Classification:
    D 1121

  • Yogurt Production Process

    view source
  • US Patent:
    20010043967, Nov 22, 2001
  • Filed:
    Jan 26, 2001
  • Appl. No.:
    09/770555
  • Inventors:
    Philippe Vandeweghe - Plymouth MN, US
    Penny Norquist - St. Paul MN, US
    Erica Flynn - Circle Pines MN, US
  • International Classification:
    A23C021/00
  • US Classification:
    426/041000
  • Abstract:
    The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105 F. to about 115 F. followed by direct acidification. The yogurt composition is directly acidified when the pH of the composition reaches a pH of about 4.8 to about 5.2. The composition can be acidified while the temperature is at about 105 F. to about 115 F., or the composition can be acidified during or after cooling.

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Philippe Vandeweghe Photo 2

Philippe Vandeweghe

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Philippe Vandeweghe Photo 3

Philippe Vandeweghe

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Youtube

MOX - Tchernobyl - Inside Sarcophagus - Part 2

MOX - Tchernobyl - Inside Sarcophagus - Part 2

Mox is improvising on the Tchernobyl story ... entering the hell sarco...

  • Category:
    Music
  • Uploaded:
    25 Nov, 2007
  • Duration:
    7m 59s

MOX - Tchernobyl - Inside Sarcophagus - Part 1

MOX - Tchernobyl - Inside Sarcophagus - Part 1

Mox is improvising on the Tchernobyl story ... entering the hell sarco...

  • Category:
    Music
  • Uploaded:
    25 Nov, 2007
  • Duration:
    8m
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