Company Filing History:
Years Active: 2003
Title: The Innovations of Dan Nillson
Introduction
Dan Nillson is a notable inventor based in Espergaerde, Denmark. He has made significant contributions to the field of food science, particularly in the area of lactic acid bacterial starter cultures. His work focuses on enhancing the efficacy of these cultures, which are essential in the production of various edible products.
Latest Patents
Nillson holds a patent for a method aimed at improving the efficacy of lactic acid bacterial starter cultures. The patent, titled "Method of improving the efficacy of lactic acid bacterial starter cultures and improved starter culture compositions," describes methods for enhancing the growth rate and controlling the metabolic activity of lactic acid bacteria. This innovation also addresses the improvement of shelf life and quality of edible products using lactic acid bacterial organisms that are defective in their pyruvate metabolism. The patent includes starter culture compositions that utilize defective lactic acid bacteria as helper organisms, specifically Lactococcus strains that lack pyruvate formate lyase (Pfl) and/or lactate dehydrogenase (Ldh) activity. Additionally, the helper organisms may overexpress a gene coding for an NAD regenerating enzyme, such as NADH oxidase encoded by the nox gene.
Career Highlights
Dan Nillson is currently employed at Chr. Hansen A/S, a leading global supplier of natural ingredients for the food, nutritional, pharmaceutical, and agricultural industries. His work at Chr. Hansen has allowed him to apply his innovative ideas in a practical setting, contributing to advancements in food technology.
Collaborations
Nillson collaborates with several talented individuals in his field, including Boerge Kringelum and Kim Ib Soerensen. These collaborations enhance the research and development efforts at Chr. Hansen, fostering an environment of innovation and creativity.
Conclusion
Dan Nillson's contributions to the field of food science through his innovative patent and work at Chr. Hansen A/S highlight the importance of research in improving food quality and safety. His dedication to enhancing lactic acid bacterial starter cultures showcases the potential for innovation in the food industry.