Dr. Jeong Sim
Over the past 30 years, consumption of eggs in Canada has declined
rapidly. The image of an egg as a nutritional food has eroded somewhat,
with varying and often controversial claims about cholesterol levels in
the human diet. As a result, researchers worldwide have begun to explore
new product ideas and innovative processing technologies.
Dr. Jeong Sim, a Professor of Agricultural, Food and Nutritional Science
at the University of Alberta, came up with one solution to the culinary
dilemma. His creation, the Canadian Designer Egg, is enriched with omega-3
fatty acids; usually found in fish, they may reduce the risk of heart
attacks and improve brain function. Most Canadians are grossly deficient
of these fatty acids.
The designer egg is protected by trade-secret, a way
of guarding intellectual property, as infringement of this particular
invention would be difficult to prevent and expensive to stop. The egg has
been produced and marketed around the world for over 10 years, and its
success has helped Dr. Sim establish his own spin-off company,
Ovo-biotechnica Inc.
A tireless and enthusiastic researcher, Dr. Sim says
"a research program to diversify egg use has been part of my research
activities for many years." A research contract with the Canadian Egg
Manufacturers Association produced the notion of eggs as an oil crop. One
of his most recent inventions, therefore, uses eggs as a source of oil. "I
have to prove that eggs are a good oil crop," he says, "and egg oil is
nutritionally unique."
Much of the information on this page is from
"Patent Portraits, A Celebration of Inventions and Patents from the
University of Alberta," published in 1996 by the Office of the
Vice-President (Research and External Affairs) in collaboration with the
Industry Liaison Office, now known as the Research Services Office.
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