Category:David Campbell Wemyss Reid

David Campbell Wemyss Reid

Executive Summary

David Campbell Wemyss Reid is an inventor who has filed 1 patents. Their primary areas of innovation include {Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk} (1 patents), Adding substances to the curd before or during melting; Melting salts (1 patents), {Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols} (1 patents), and they have worked with companies such as Fonterra Co-operative Group Limited (1 patents). Their most frequent collaborators include (1 collaborations), (1 collaborations), (1 collaborations).

Patent Filing Activity

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Technology Areas

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List of Technology Areas

• A23C19/0917 ({Addition, to cheese or curd, of whey, whey components, substances recovered from separated whey, isolated or concentrated proteins from milk}): 1 patents
• A23C19/082 (Adding substances to the curd before or during melting; Melting salts): 1 patents
• A23C19/0925 ({Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols}): 1 patents
• A23C19/093 (Addition of non-milk fats or non-milk proteins): 1 patents

Companies

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List of Companies

• Fonterra Co-operative Group Limited: 1 patents

Collaborators

• Christina June Puryer Coker (1 collaborations)
• Jeremy Paul Hill (1 collaborations)
• Andrew Keith Legg (1 collaborations)
• Stephen Thomas Dybing (1 collaborations)
• Leena Kishor (1 collaborations)
• Samuel James Harper (1 collaborations)