Patents by Inventor Roy A. Barham

Roy A. Barham has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • ASYNCHRONOUS DISTRIBUTED DATA FLOW FOR MACHINE LEARNING WORKLOADS
    Publication number: 20250053444
    Abstract: Methods, systems, and apparatus, including computer programs encoded on computer storage media, for distributing machine learning workloads, e.g., computations for training a neural network or computing an inference using a neural network, across multiple hardware accelerators.
    Type: Application
    Filed: August 23, 2024
    Publication date: February 13, 2025
    Inventors: Jeffrey Adgate Dean, Sudip Roy, Michael Acheson Isard, Aakanksha Chowdhery, Brennan Saeta, Chandramohan Amyangot Thekkath, Daniel William Hurt, Hyeontaek Lim, Laurent El Shafey, Parker Edward Schuh, Paul Ronald Barham, Ruoming Pang, Ryan Sepassi, Sanjay Ghemawat, Yonghui Wu
  • Method of making a snack food
    Patent number: 6562393
    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.
    Type: Grant
    Filed: October 20, 2000
    Date of Patent: May 13, 2003
    Assignee: Dairy Farmers of America, Inc.
    Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
  • Snack food product method
    Patent number: 6537603
    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.
    Type: Grant
    Filed: March 14, 2001
    Date of Patent: March 25, 2003
    Assignee: Dairy Farmers of America, Inc.
    Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
  • Snack food product and method of preparing same
    Publication number: 20020031591
    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.
    Type: Application
    Filed: March 14, 2001
    Publication date: March 14, 2002
    Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel
  • Snack food product and method of preparing same
    Patent number: 6235321
    Abstract: An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.
    Type: Grant
    Filed: November 30, 1999
    Date of Patent: May 22, 2001
    Assignee: Dairy Farmers of America, Inc.
    Inventors: Gary L. Kerrigan, Craig J. Schroeder, Roy A. Barham, John J. Strandholm, Michael J. Pagel