Hoersholm, Denmark

Cecilie Lykke Marvig Nielsen

USPTO Granted Patents = 3 

 

Average Co-Inventor Count = 3.7

ph-index = 1

Forward Citations = 1(Granted Patents)


Location History:

  • Broenshoej, DK (2021)
  • Hoersholm, DK (2021 - 2023)

Company Filing History:


Years Active: 2021-2023

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3 patents (USPTO):Explore Patents

Title: The Innovative Dairy Contributions of Cecilie Lykke Marvig Nielsen

Introduction

Cecilie Lykke Marvig Nielsen is an accomplished inventor based in Hoersholm, Denmark. With a total of three patents to her name, she has made significant contributions to the field of dairy product innovation. Her work is especially notable for enhancing flavors in dairy products without compromising their quality.

Latest Patents

Among Cecilie’s latest innovations are patents focused on increased diacetyl production. Her inventions relate to a composition that is suitable for preparing dairy products, which includes at least one starter culture and a strain capable of imparting an enhanced creamy flavor. This is achieved without negatively affecting the rheology, fermentation time, or post-acidification of the dairy product. These processes facilitate the preparation of low-fat yogurt or cheese with a high content of diacetyl, highlighting Cecilie’s expertise in dairy technology.

Career Highlights

Cecilie is currently affiliated with Chr. Hansen A/S, a prominent company known for its commitment to food culture and health. Her innovative mindset and dedication to improving dairy products have made her a valuable asset in her field.

Collaborations

Cecilie has worked alongside talented colleagues, including Stina Dissing Aunsbjerg Nielsen and Helle Skov Guldager. Their collaboration has led to advancements in dairy product formulations and flavor profiles, showcasing the power of teamwork in driving innovation.

Conclusion

Cecilie Lykke Marvig Nielsen represents the spirit of innovation in the dairy industry. Her work continues to impact the production of high-quality dairy products, enhancing the flavors enjoyed by consumers worldwide. With her ongoing contributions, the future of dairy innovation looks promising.

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