Robert A Swick, Age 724640 Eagle Trace Dr, Medford, OR 97504

Robert Swick Phones & Addresses

4640 Eagle Trace Dr, Medford, OR 97504

Chicago, IL

Portland, OR

Saint Louis, MO

Wildwood, MO

Schaumburg, IL

Spring Grove, VA

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Mentions for Robert A Swick

Career records & work history

Lawyers & Attorneys

Robert Swick Photo 1

Robert Allan Swick - Lawyer

Licenses:
Virginia - Authorized to practice law 1998
Robert Swick Photo 2

Robert Allan Swick - Lawyer

Licenses:
Dist. of Columbia - Active 1999

License Records

Robert M. Swick

Licenses:
License #: 10176 - Expired
Category: Contractor
Expiration Date: Dec 31, 2009

Robert M. Swick

Licenses:
License #: 105587 - Expired
Category: Contractor
Issued Date: Jul 22, 2004

Robert M. Swick

Licenses:
License #: 105587 - Expired
Category: Contractor
Issued Date: Jul 22, 2004

Robert M. Swick

Licenses:
License #: 25237992 - Expired
Category: Contractor

Robert M. Swick

Licenses:
License #: 25222717 - Expired
Category: Contractor

Robert Swick resumes & CV records

Resumes

Robert Swick Photo 40

Owner

Location:
Chicago, IL
Industry:
Construction
Work:
Rls
Owner
Education:
Colorado State University 1983 - 1985
Skills:
Nutrition, Poultry
Robert Swick Photo 41

Robert Bob Swick

Robert Swick Photo 42

Robert Swick

Robert Swick Photo 43

Robert Swick

Skills:
English, Microsoft Office, Microsoft Word, Customer Service, Research, Windows, Microsoft Excel, Outlook, Powerpoint, Teaching
Robert Swick Photo 44

Robert Swick

Location:
United States

Publications & IP owners

Us Patents

Method Of Conditioning Edible Seeds

US Patent:
4581238, Apr 8, 1986
Filed:
Jan 3, 1984
Appl. No.:
6/567712
Inventors:
Thomas C. White - O'Fallon MO
Robert A. Swick - Creve Coeur MO
Assignee:
Monsanto Company - St. Louis MO
International Classification:
A23B 900
US Classification:
426331
Abstract:
A method for conditioning edible seeds (cereal grains, pulses, etc. ) prior to rolling is disclosed wherein a sorbate is dispersed in steam with which the seeds are contacted. The conditioned grain has increased shelf life (improved resistance to growth of microorganisms) and is also less prone to production of fines.

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