This inventor holds 1 USPTO granted patent, plus 1 CIPO patent and 1 EPO patent. Top assignee: Lallemand Inc.. Active years: 2020.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2020
Title: The Innovative Contributions of Ana Sanchez Jimena
Introduction
Ana Sanchez Jimena is a notable inventor based in Blagnac, France. She has made significant strides in the field of food technology, particularly in the manufacturing of dough mixtures. Her innovative approach has the potential to enhance modern bread-making methods.
Latest Patents
Ana holds a patent for a modern preferment method for manufacturing dough mixtures. This patent involves a lactic acid bacteria strain, with accession number IDAC 270613-01, which exhibits a short fermentation lag phase of 1 to 5 hours. This strain is compatible with contemporary bread-making techniques. The patent also discloses pre-ferment methods that utilize this strain for the production of leavened products, along with the resulting leavened products.
Career Highlights
Ana is currently employed at Lallemand Inc., a company renowned for its expertise in yeast and fermentation products. Her work at Lallemand has allowed her to focus on innovative solutions in the baking industry.
Collaborations
Ana collaborates with J Kevin Kraus, contributing to advancements in their field through shared expertise and innovative ideas.
Conclusion
Ana Sanchez Jimena's contributions to the field of food technology, particularly through her patent on dough mixture manufacturing, highlight her role as an influential inventor. Her work continues to impact modern baking practices positively.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile