Search

Brenda J Rudan

from Mount Dora, FL
Age ~61
Get Report
Also known as:
Brenda Jean Rudan, Brenda J Kelly, Rudan Brenda
Related to:
Arinisha G Rudan, 31Angelica KellyRaymond Kim, 42Colleen K Spengler, 58David Kelly, 62Candice John, 50
Connected to:
Livia R Rudareanu, 71Valentin L Rudarski, 65Alfredo Rudas, 38Alvaro Rudas, 63Renn Rudasill, 42Sam J Rudawsky, 95Joyce L Rudbeck, 84Laurie J Rudbeck, 43Simon Rudchenko, 57Aaron M Rudd, 43

Brenda Rudan Phones & Addresses

  • Mount Dora, FL
  • 1191 Taughannock Blvd, Ithaca, NY 14850 (607) 256-1765
  • 53 Woodcrest Ave, Ithaca, NY 14850 (607) 277-5983
  • 1193 Taughannock Blvd, Ithaca, NY 14850
  • Fort Myers, FL
  • Brooktondale, NY
  • 204 Summerhill Dr APT 8, Ithaca, NY 14850

Work

Company: Covance food solutions Apr 2016 Position: Technical manager

Education

Degree: Master of Science, Masters School / High School: Cornell University 1987 to 1989 Specialities: Food Science

Skills

Food Science • Sensory Evaluation • Product Development • Food Industry • Ingredients • Food • Flavors • Food Chemistry • Food Processing • Food Technology • Haccp • Dairy • Product Innovation • Food Manufacturing • Food Safety

Ranks

Certificate: Certified Food Scientist

Industries

Food Production

Resumes

Resumes

Brenda Rudan Photo 1

Technical Manager

View page
Location:
Ithaca, NY
Industry:
Food Production
Work:
Covance Food Solutions
Technical Manager
International Food Network (Ifn)
Associate Director
International Food Network (Ifn) Apr 1992 - Jun 2002
Group Leader
International Food Network (Ifn) Apr 1992 - Jun 1994
Senior Food Scientist
Mondelēz International Nov 1989 - Mar 1992
Senior Food Scientist
Education:
Cornell University 1987 - 1989
Master of Science, Masters, Food Science University of Wisconsin - Madison 1982 - 1986
Bachelors, Bachelor of Science, Food Science
Skills:
Food Science
Sensory Evaluation
Product Development
Food Industry
Ingredients
Food
Flavors
Food Chemistry
Food Processing
Food Technology
Haccp
Dairy
Product Innovation
Food Manufacturing
Food Safety
Certifications:
Certified Food Scientist
Institute of Food Technologists (Ift)

Business Records

Name / Title
Company / Classification
Phones & Addresses
Brenda Rudan
Managing
Heart of Old Naples, LLC
Nonclassifiable Establishments
53 Woodcrest Ave, Ithaca, NY 14850
536 Broad Ave S, Naples, FL 34102

Publications

Us Patents

Nutrition Bar

View page
US Patent:
20050002989, Jan 6, 2005
Filed:
Jul 3, 2003
Appl. No.:
10/613483
Inventors:
Alan Palmer - Epsom, GB
Brenda Rudan - Ithaca NY, US
International Classification:
A61K035/78
A61K047/00
US Classification:
424439000, 424750000, 424757000
Abstract:
A nutrition bar comprising; about 10% wt or more of soy and/or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20 C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time.

Nutrition Bar

View page
US Patent:
20050181019, Aug 18, 2005
Filed:
Dec 1, 2004
Appl. No.:
11/001547
Inventors:
Alan Palmer - Naperville IL, US
Brenda Rudan - Ithaca NY, US
Akhilesh Gautam - Arlington TN, US
Michael Dagerath - Bartlett TN, US
Matthew Patrick - Annapolis MD, US
International Classification:
A61K047/00
A61K035/78
A61K033/24
US Classification:
424439000, 424750000, 424757000, 424617000
Abstract:
A nutrition bar comprising about 10% wt or more of soy and/or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20 C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and/or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and/or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and/or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules/microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.

Reduced Fat Peanut Butter Product And Method Of Making

View page
US Patent:
53667549, Nov 22, 1994
Filed:
Jun 22, 1993
Appl. No.:
8/080313
Inventors:
Brenda J. Rudan - Ithaca NY
Marguerite L. Yang - Mundelein IL
Anthony M. Miller - Northbrook IL
Stephen P. Lombardo - Grayslake IL
Russell K. Moroz - Mundelein IL
Lynn B. Deffenbaugh - Grayslake IL
David W. Mehnert - Antioch IL
John Peluso - Chicago IL
R. G. Krishnamurthy - Glenview IL
Assignee:
Kraft General Foods, Inc. - Oak Brook IL
International Classification:
A23L 138
US Classification:
426633
Abstract:
A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.
Control profile
Brenda J Rudan from Mount Dora, FL, age ~61 Get Report