This inventor holds 1 USPTO granted patent. Top assignee: Asahi Kasei Kogyo Kabushiki Kaisha. Active years: 1994.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 1994
Title: Akio Sato: Innovator in Freeze-Resistant Bakers' Yeast
Introduction
Akio Sato is a notable inventor based in Mishima, Japan. He has made significant contributions to the field of food technology, particularly in the development of yeast that can withstand freezing conditions. His innovative work has the potential to enhance the quality and shelf-life of baked goods.
Latest Patents
One of Akio Sato's key patents is for a freeze-resistant bakers' yeast. This invention involves a diploid hybrid bakers' yeast belonging to Saccharomyces cerevisiae. It possesses strong fermentative ability for non-sugar bread dough and exhibits remarkable freeze-resistance. The frozen bread dough containing this yeast offers improved performance in baking applications.
Career Highlights
Akio Sato is associated with Asahi Kasei Kogyo Kabushiki Kaisha, a leading company in the chemical and materials industry. His work at the company has allowed him to focus on innovative solutions that address challenges in food production and preservation.
Collaborations
Throughout his career, Akio Sato has collaborated with talented individuals such as Hiroyuki Takano and Akihiro Hino. These partnerships have fostered a creative environment that encourages the development of groundbreaking technologies.
Conclusion
Akio Sato's contributions to the field of bakers' yeast innovation highlight his role as a key figure in food technology. His patented freeze-resistant yeast represents a significant advancement that could transform baking practices.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile