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Bin Z Fu

from Battle Creek, MI
Age ~61
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Also known as:
Bin F Fu, Bin J Fu, Bin F Wang
Phone and address:
256 Deer Path Ln, Battle Creek, MI 49015
(269) 962-1947
Related to:
Xiaodong Wang, 56Chiang H Wu, 65Meiting Wang, 30Hsiaotsang Fu TsangYi I Li, 68Chian An Fu, 31Shih-Tsang Fu, 63Huimin Wang, 58Wu Sing Wai, 67Wen Huei Fu, 63Chi Fu Chia, 30Ying Li, 65Hsiao-Wen FuHaiyuan Wang, 87Andrew FuYanyao Fu, 34Charlie Fu, 72Feng Shulin, 58Congfei Wang, 39
Connected to:
Alec Fu, 50Alina Y Fu, 38Allison Fu, 26Andrea W Fu, 54Angel Fu, 33Asuka J Fu, 40Bei Fu, 50Boshen Fu, 43Brian L Fu, 47Candice H Fu, 70

Bin Fu Phones & Addresses

  • 256 Deer Path Ln, Battle Creek, MI 49015 (269) 962-1947
  • 224 Minges Hills Dr, Battle Creek, MI 49015
  • Aurora, IL
  • 4425 Jenkins Dr, Plano, TX 75024 (469) 467-0989 (972) 208-2832
  • Richardson, TX
  • Rowlett, TX
  • Dallas, TX
  • Wheatfield, NY

Resumes

Resumes

Bin Fu Photo 1

Director, Kna Morning Foods R And D

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Location:
256 Deer Path Ln, Wheatfield, NY
Industry:
Food Production
Work:
Kellogg Company
Director, Kna Morning Foods R and D
Kellogg Company Jan 2016 - Dec 2016
Director, Core Technology and Cost Optimization R and D
Kellogg Company Jun 2015 - Dec 2015
Director, Global Core Product Development R and D
Kellogg and Wilmar Joint Venture May 2013 - May 2015
Director, China R and D
Kellogg Company Feb 2000 - Apr 2013
Senior Scientist
Education:
University of Minnesota 1989 - 1993
University of Minnesota - Twin Cities
Bin Fu Photo 2

Director, Kna Morning Foods R And D

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Location:
Battle Creek, MI
Work:

Director, Kna Morning Foods R and D
Education:
University of Minnesota
Bin Fu Photo 3

Bin Fu

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Publications

Us Patents

Method Of Forming Food Product

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US Patent:
7914834, Mar 29, 2011
Filed:
Jun 15, 2006
Appl. No.:
11/453510
Inventors:
Bin Fu - Battle Creek MI, US
Don Barnes - Augusta MI, US
Suzanne Annette Devyak - Battle Creek MI, US
Assignee:
Kellogg Company - Battle Creek MI
International Classification:
A23P 1/10
US Classification:
426503, 426512, 426518, 425299
Abstract:
The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step of permanently displacing a portion of the at least partially elastic ribbon to a second height greater than the first height with a cutting die. The inventive method can produce a cracker formed from sheetable dough. The inventive cracker includes a first portion of planar configuration and a second portion integrally formed with and raised from said first portion.

Tub-Shaped Snack

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US Patent:
D549426, Aug 28, 2007
Filed:
Jun 15, 2006
Appl. No.:
29/261523
Inventors:
Bin Fu - Battle Creek MI, US
Don Barnes - Augusta MI, US
Suzanne Annette Devyak - Battle Creek MI, US
Assignee:
Kellogg Company - Battle Creek MI
International Classification:
0101
US Classification:
D 1122, D1128, D1130

Layered Snacks And Ready-To-Eat Cereals And Methods Related Thereto

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US Patent:
20080032005, Feb 7, 2008
Filed:
Aug 1, 2007
Appl. No.:
11/832194
Inventors:
Bin Fu - Battle Creek MI, US
Mark Holdridge - Richland MI, US
International Classification:
A21D 13/00
A21D 6/00
US Classification:
426 94, 426502
Abstract:
The present invention is in the field of layered food products and processes for making them. The present invention provides food items with improved crispy and non-abrasive texture and more abundant flavor, as well as industrially-efficient and cost-effective processes for making food items with the improved crispy and non-abrasive texture and more abundant flavor.

Bake-Stable Food Filling And Methods Related Thereto

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US Patent:
20100178388, Jul 15, 2010
Filed:
Jan 7, 2010
Appl. No.:
12/683630
Inventors:
Bin Fu - Battle Creek MI, US
International Classification:
A23L 1/308
A21D 13/08
US Classification:
426 62, 426573, 426582, 426583, 426 94
Abstract:
A fluffy, bake-stable filling is applied to a dough component and baked to provide a food product having a crispy exterior and a creamy interior. The bake-stable filling is formed by mixing fat ingredients, such as soybean oil, and a fiber ingredients, such as oat fiber. Next, the method includes mixing more of the fiber ingredients and optional ingredients, such as cheese powder, whey protein powder, salt, yeast enhancer, and paprika. The bake-stable filling has a baked density of less than 1.875 g/cmand a baked water activity level of less than 0.35. The fiber ingredients have a particle size of less than about 150 μm. The fat ingredients of the filling substantially refrain from spreading to the dough component during or after baking so that the dough component remains crispy.
Control profile
Bin Z Fu from Battle Creek, MI, age ~61 Get Report