Chin-Chu Ho

Title: Innovations of Chin-Chu Ho in Food Technology

Introduction

Chin-Chu Ho is a notable inventor based in Taipei, Taiwan. He has made significant contributions to the field of food technology, particularly in the production of traditional fermented foods. His innovative methods have garnered attention for their unique approach to enhancing food flavors.

Latest Patents

Chin-Chu Ho holds a patent for a method titled "Method for producing stinky brine for use in production of stinky tofu and fermentation broth used therefor." This patent outlines a process for creating stinky brine, which is essential for the production of stinky tofu. The method involves inoculating a fermentation broth with specific microflora, which includes a mixture of tryptone and soytone, along with trace amounts of glucose, sodium chloride, and dipotassium phosphate.

Career Highlights

Chin-Chu Ho is affiliated with the Food Industry Research and Development Institute, where he applies his expertise in food science to develop innovative solutions for the food industry. His work focuses on improving traditional food production methods, making them more efficient and flavorful.

Collaborations

Chin-Chu Ho has collaborated with esteemed colleagues such as Jinn-Tsyy Lai and Fang-Yi Cheng. These partnerships have fostered a creative environment for research and development in food technology.

Conclusion

Chin-Chu Ho's contributions to food technology, particularly through his patented methods, highlight the importance of innovation in traditional food production. His work continues to influence the industry and enhance the flavors of traditional dishes.