Jose Dias Peres
José Dias Peres is the Senior Manager for Baking, Brewing, Confectionary and Ingredients Processing in North America at dsm-firmenich, based in Princeton, NJ. He is passionate about baking and fermentation and finding solutions for his customers. Jose has worked with industrial bakeries, with a broad range of baked goods and processes, in different countries in Americas providing technical assistance in Mexico, Colombia, Venezuela, Peru, Ecuador, Chile, Argentina, Uruguay, Brazil, United States and Canada.
Jose is also co-inventor of the following patents:
COMBINATION OF GLUCOSE OXIDASES FOR IMPROVEMENTS IN BAKING
Publication number: 20170273316
Abstract: The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.
Type: Application
Filed: August 18, 2015
Publication date: September 28, 2017
Inventors: José DIAS PERES, Caroline Hendrine Maria VAN BENSCHOP, Soon Hee ONG, Lambertus Gerhard STRUBBE
USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
Publication number: 20170265483
Abstract: The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.
COMBINATION OF GLUCOSE OXIDASES FOR IMPROVEMENTS IN BAKING
Publication number: 20170273316
Abstract: The present invention relates to the use of a Penicillium glucose oxidase in combination with another glucose oxidase for improving the stability of a dough, or the volume or the crumb structure of a baked product.
Type: Application
Filed: August 18, 2015
Publication date: September 28, 2017
Inventors: José DIAS PERES, Caroline Hendrine Maria VAN BENSCHOP, Soon Hee ONG, Lambertus Gerhard STRUBBE
COMBINATION OF GLUCOSE OXIDASES FOR IMPROVEMENTS IN BAKING
USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
Publication number: 20170265483
Abstract: The present invention relates to the use of a Penicillium glucose oxidase as a chemical oxidizer replacement in the food industry.
USE OF PENICILLIUM GLUCOSE OXIDASE IN THE BAKING INDUSTRY FOR REPLACING BROMATE OR AZODICARBONAMIDE
José joined DSM in 2010 and has been focused on the food industry for over 29 years in areas such as production, R&D, application, and sales. He holds an MBA from Fundação Getulio Vargas, a bachelor’s degree in food engineering and a bakery specialization from AIB International.
