Location History:
- H.o slashed.rsholm, DK (1997 - 1999)
- Horsholm, DK (2008)
- Hoersholm, DK (1998 - 2022)
Company Filing History:
12 out of 173 
1 out of 5 
1 out of 1 Years Active: 1997-2025
Title: Innovations in Dairy: The Patent Contributions of Eric Johansen
Introduction
Eric Johansen, based in Hoersholm, Denmark, is a distinguished inventor known for his significant contributions to the field of food technology, particularly in dairy fermentation. With an impressive portfolio of 13 patents, Johansen’s work has greatly advanced the development of innovative lactic acid bacteria strains, demonstrating a commitment to enhancing food products while ensuring safety and quality.
Latest Patents
Among his latest innovations, Johansen has developed novel ampicillin-resistant texturizing lactic acid bacteria strains. These mutants are designed to provide improved texture when cultivated in milk while preserving the beneficial growth properties of the parent strains. Additionally, he has focused on using lactic acid bacteria to produce fermented food products with enhanced natural sweetness. This involves mutant strains capable of excreting glucose into milk upon fermentation, helping to reduce lactose content while promoting the growth of the probiotic BB-12®.
Career Highlights
Throughout his career, Johansen has collaborated with renowned companies in the biotechnology and food industries, notably Chr. Hansen A/S and the Bioteknologisk Institut. His work consistently bridges the gap between scientific research and practical applications in food fermentation.
Collaborations
In his professional journey, Johansen has partnered with esteemed colleagues such as Kim Ib Soerensen and Annette Kibenich. These collaborations have been pivotal in advancing research projects aimed at improving dairy products through innovative bacterial strains.
Conclusion
Eric Johansen stands out as an influential figure in the realm of dairy sciences, with a noteworthy collection of patents that showcase his innovative spirit. His contributions to developing resistant lactic acid bacteria and enhancing the quality of fermented food products highlight the importance of scientific advancements in everyday food consumption. As the industry continues to evolve, inventors like Johansen will undoubtedly play a crucial role in driving future innovations.