Denver, CO, United States of America

Darin Jensen

This inventor holds 2 USPTO granted patents and 1 published patent application. Top assignee: Strategic Resource Optimization, Inc.. Active years: 2025-2026.

USPTO Granted Patents = 2 

% Patents Active = 100.0

Average Co-Inventor Count = 5.1

ph-index = 1


Company Filing History:


Years Active: 2025-2026

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2 patents (USPTO):Explore Patents

Title: The Innovations of Darin Jensen

Introduction

Darin Jensen is an accomplished inventor based in Denver, Colorado. He has made significant contributions to the field of food safety through his innovative patent. His work focuses on developing methods and systems that enhance the quality and safety of food products.

Latest Patents

Darin Jensen holds a patent for "Electrolytic methods and systems for generating temper fluid." This invention describes methods and systems for generating a highly energized fluid formula that is used in tempering grains and other foodstuffs. The temper fluid is designed to reduce pathogens and pesticide residues on grains and other food products. The formula may include chlorine dioxide with an oxidative carrier solution, and it may also incorporate carboxylic acids. Additionally, the methods may involve an alkaline fluid pre-rinse prior to the treatment of the grain with the energized fluid formula.

Career Highlights

Darin Jensen is associated with Strategic Resource Optimization, Inc., where he applies his expertise in food safety and innovative technologies. His work has garnered attention for its potential impact on the food industry, particularly in enhancing food safety protocols.

Collaborations

Darin has collaborated with notable colleagues, including Michael J. Peters and John David Breedlove. Their combined efforts contribute to advancing the field of food safety and innovation.

Conclusion

Darin Jensen's contributions to food safety through his innovative patent demonstrate his commitment to improving public health. His work exemplifies the importance of innovation in addressing critical challenges in the food industry.

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