Ghent, Belgium

Bruno Van Winckel

USPTO Granted Patents = 3 

 

Average Co-Inventor Count = 6.5

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 2021-2022

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3 patents (USPTO):Explore Patents

Title: Innovations of Bruno Van Winckel in Enzyme Technology

Introduction

Bruno Van Winckel, an esteemed inventor based in Ghent, Belgium, has made significant contributions to the field of enzyme technology. With a total of three patents to his credit, he has focused primarily on lipolytic enzymes, which play a vital role in various industrial applications, particularly in baking. His work reflects a commitment to enhancing food processing methods through innovative enzyme solutions.

Latest Patents

Bruno’s latest patents revolve around a polypeptide exhibiting lipolytic enzyme activity. The inventions detail a selection from several categories: (a) a polypeptide with at least 65% sequence identity to specific amino acids; (b) a polypeptide encoded by a polynucleotide that hybridizes under medium stringency conditions; (c) a polypeptide encoding sequence that shares significant identity; and (d) a functional fragment of the aforementioned polypeptides. These advancements are crucial in optimizing baking processes and improving the quality of baked goods.

Career Highlights

Throughout his career, Bruno has held pivotal positions at prominent companies, including Novozymes A/S and Puratos NV/SA. His experience at these organizations has equipped him with the expertise and knowledge necessary to drive innovation in enzyme applications.

Collaborations

Bruno has collaborated with notable colleagues, including Filip Arnaut and Henrik Oestdal. These collaborations have facilitated the exchange of ideas and innovations, further enhancing the development of cutting-edge enzyme technologies.

Conclusion

Bruno Van Winckel’s contributions to enzyme technology through his patents and collaborations are instrumental in advancing the baking industry. His relentless pursuit of innovation continues to inspire fellow inventors and researchers in the field. As the demand for efficiency and quality in food production grows, the significance of his work will undoubtedly increase, paving the way for future developments in enzyme applications.

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