This inventor holds 1 USPTO granted patent and 1 EPO patent. Top assignee: Dsm IP Assets B.v.. Active years: 2011.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2011
Title: Bärbel Hülsdau: Innovator in Enzymatic Food Processing
Introduction
Bärbel Hülsdau is a notable inventor based in Hannover, Germany. He has made significant contributions to the field of enzymatic processing, particularly in the food industry. His innovative work focuses on enhancing the whiteness of food products through the use of specific enzymes.
Latest Patents
Bärbel Hülsdau holds a patent for "Enzymes for use in enzymatic bleaching of food products." This invention relates to novel polypeptides suitable for preparing food products with increased whiteness. The patent outlines methods for using these enzymes to improve the appearance of food items, thereby enhancing their marketability.
Career Highlights
Hülsdau's career is marked by his dedication to research and development in enzymatic applications. He has been instrumental in advancing techniques that utilize enzymes to improve food quality. His work has garnered attention for its potential to revolutionize food processing methods.
Collaborations
Throughout his career, Bärbel has collaborated with talented professionals such as Holger Zorn and Manuela Scheibner. These partnerships have fostered innovation and contributed to the success of his projects.
Conclusion
Bärbel Hülsdau's contributions to enzymatic food processing highlight his role as a key innovator in the industry. His patent for enzymatic bleaching demonstrates the potential for enzymes to enhance food products, paving the way for future advancements in food technology.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile