Company Filing History:
2 out of 36 
1 out of 1 
1 out of 3 Years Active: 1996-2001
Title: Choy L Hew: Innovator in Antifreeze Polypeptides
Introduction
Choy L Hew is a notable inventor based in Thornhill, CA. He has made significant contributions to the field of biotechnology, particularly in the development of antifreeze polypeptides. With a total of 5 patents to his name, Hew's work has implications for both food preservation and agricultural biotechnology.
Latest Patents
Hew's latest patents include groundbreaking inventions such as intracellular antifreeze polypeptides and nucleic acids. This family of related intracellular skin-type antifreeze polypeptides and corresponding coding nucleic acids represents the first of its kind ever reported. These polypeptides are naturally expressed in the skin of Winter Flounder, and the invention also provides skin-specific promoters. The polypeptides are utilized to enhance cold resistance in cells and improve the palatability of cold foods and liquids. Additionally, he has developed methods and compositions for preparing frozen fermented food products using antifreeze polypeptide-expressing microorganisms. This invention particularly focuses on the use of fish antifreeze polypeptide-expressing microorganisms in the fermentation of milk to produce and store frozen yogurt.
Career Highlights
Throughout his career, Choy L Hew has worked with various organizations, including HSC Research and Development Limited Partnership and A/F Protein, Inc. His innovative work has positioned him as a key figure in the biotechnology sector, particularly in the area of food science and preservation.
Collaborations
Hew has collaborated with notable individuals in his field, including Garth L Fletcher and Shashikant B Joshi. These collaborations have further enriched his research and development efforts.
Conclusion
Choy L Hew's contributions to the field of biotechnology, particularly through his patents on antifreeze polypeptides, highlight his innovative spirit and dedication to advancing food preservation technologies. His work continues to influence both scientific research and practical applications in the industry.