This inventor holds 1 USPTO granted patent. Top assignee: Katayama Chemical, Inc.. Active years: 2002.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2002
Title: Akio Ogisu: Innovator in Flour-Baked Composition Quality Improvement
Introduction
Akio Ogisu is a notable inventor based in Nagoya, Japan. He has made significant contributions to the field of food technology, particularly in improving the quality of flour-baked compositions. His innovative approach has led to advancements that benefit both manufacturers and consumers alike.
Latest Patents
Ogisu holds a patent for "Improving quality of flour-baked compositions." This invention provides a composition aimed at enhancing the quality of flour-baked products such as bread and sponge cake. The composition includes a cereal protein partial decomposition product and specific enzymes, which work together to improve the overall quality of the baked goods.
Career Highlights
Akio Ogisu is associated with Katayama Chemical, Inc., where he applies his expertise in food science to develop innovative solutions. His work has been instrumental in advancing the quality of baked products, making them more appealing and nutritious.
Collaborations
Ogisu collaborates with Kenji Hanno, a fellow innovator in the field. Together, they explore new methodologies and technologies that enhance the baking process and improve product quality.
Conclusion
Akio Ogisu's contributions to the food industry through his patent on flour-baked compositions demonstrate his commitment to innovation and quality improvement. His work continues to influence the baking sector positively.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile