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PEOPLE@HES-SO - Verzeichnis der Mitarbeitenden und Kompetenzen
PEOPLE@HES-SO - Verzeichnis der Mitarbeitenden und Kompetenzen

PEOPLE@HES-SO
Verzeichnis der Mitarbeitenden und Kompetenzen

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Trottet Grégory

Trottet Grégory

Adjoint-e scientifique HES B

Hauptkompetenzen

Conception mécanique

Structural Analysis

Manufacturing

Finite element modeling

Hygienic Design

Mechanisms for Space

  • Kontakt

  • Portfolio

Hauptvertrag

Adjoint-e scientifique HES B

Telefon-Nummer: +41 58 606 88 45

Büro: ENP.23.N106

HES-SO Valais-Wallis - Haute Ecole d'Ingénierie
Rue de l'Industrie 23, 1950 Sion, CH
HEI - VS
Bereich
Technique et IT
Hauptstudiengang
Systèmes industriels
Es müssen keine Daten für diesen Abschnitt angezeigt werden.

Errungenschaften

2019

WO2019192732A1 - A pipe and a method for stay cable provided with stressing means

 2019 ; Patent

Collaborateurs: Trottet Grégory

Link zur Errungenschaft

Abstract

Present invention relates to a pipe (5) for stay cable and a method for tightening the pipe (5) using stressing means (10). The pipe (5) comprises a tubular shaped wall having an interior and an exterior surface, wherein stressing means (10) are provided to the exterior surface of the tubular shaped wall of the pipe (5), wherein the stressing means (10) are configured in a way to exert a compression force around the tubular shape wall of the pipe (5) longitudinally.

Inventors

Rachid Annan, Gregory TROTTET, David Addison

 

 

2016

WO2016055940A1 - Non-meat food products having appearance and texture of cooked meat

 2016 ; Patent

Collaborateurs: Trottet Grégory

Link zur Errungenschaft

 

Abstract

Non-meat food products are provided that have the appearance and the texture of cooked meat. Methods for making such non-meat food products are also provided. In an embodiment, a method includes mixing dry ingredients comprising vegetable proteins with wet ingredients including water and/or oil to form a non-meat dough; heating the non-meat dough under pressure; maintaining the pressure while transferring the heated non-meat dough to a cooling device; and gradually cooling the heated non-meat dough while gradually decreasing pressure on the heated non-meat dough, to form a non-meat food product. The mixing can be performed by a batch or continuous mixer; the heating can be performed by a device selected from the group consisting of a high shear emulsifier, a heat exchanger, and a dielectric heater; and the gradual cooling can be performed by a heat exchanger.

Inventors

Kevin J. Cully, Pieter Berends, Gregory W. TROTTET

WO2016151064A1 - A forming die for a wet extrusion process

 2016 ; Patent

Collaborateurs: Trottet Grégory

Link zur Errungenschaft

Abstract

The invention relates to a forming die for wet extrusion. More specifically, the present invention relates to a forming die for a wet extrusion to prepare a food product, preferably a meat-analogue food product, having the appearance of sliced meat, a method using the forming die for a wet extruded food product and also relates to an extruder comprising the forming die.

Inventors

Gregory TROTTET, Sheldon FERNANDES, Johannes Peter THOMA, Gregor GRÜNZ, Kirsten BRUNNER-KOMOREK

WO2016150834A1 - A process for preparing a meat-analogue food product

 2016 ; Patent

Collaborateurs: Trottet Grégory

Link zur Errungenschaft

Abstract

The invention relates to a process for preparing a meat-analogue food product. More specifically, the present invention relates to a process for preparing a meat-analogue food product having the appearance and the texture of meat and also relates to a meat-analogue food product obtained by the process.

Inventors

Gregory TROTTET, Sheldon FERNANDES, Gregor GRÜNZ, Johannes Peter THOMA, Kirsten BRUNNER-KOMOREK

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