Farid Bakir

This inventor holds 15 USPTO granted patents and 1 published patent application, plus 1 CIPO patent and 1 EPO patent. Top assignees: Senomyx, Inc., Novo Nordisk A/s, Ontogen Corporation. Active years: 1998-2022.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Farid Bakir. Retrieved from https://idiyas.com/inventor/farid-bakir

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile

USPTO Granted Patents = 15 (Patent Applications = 1)

% Patents Active = 80.0

CIPO Patents = 1

EPO Patents = 1 (Patent Applications = 1)

Average Co-Inventor Count = 8.3

ph-index = 8

Forward Citations = 184(Granted Patents)

Company Filing History:

Firmenich Incorporated

patents

5. 3 out of 834,570

Other

patents

Years Active: 1998-2022

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15 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 11268952 - Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof (2022-03-08),

2. 10557845 - Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof (2020-02-11),

3. 10060909 - Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof (2018-08-28),

4. 8895050 - Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof (2014-11-25),

5. 8124121 - Flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof (2012-02-28),

6. 7842324 - Bis-aromatic amides and their uses as sweet flavor modifiers, tastants, and taste enhancers (2010-11-30),

7. 6951878 - Benzo[b]thiophenyl or tetrahydro-benzo[b]thiophenyl modulators of protein tyrosine phosphatases (PTPases) (2005-10-04),

8. 6613903 - Modulators of protein tyrosine phosphatases (PTPases) (2003-09-02),

9. 6410586 - Modulators of protein tyrosine phosphatases (PTPases) (2002-06-25),

10. 6388076 - Protein tyrosine phosphatase-inhibiting compounds (2002-05-14),

11. 6262044 - Modulators of protein tyrosine phosphatases (PTPASES) (2001-07-17),

12. 6225329 - Modulators of protein tyrosine phosphatases (PTPases) (2001-05-01),

13. 6150532 - Modulators of proteins with phosphotyrosine recognition units (2000-11-21),

14. 5965558 - Modulators of proteins with phosphotyrosine recognition units (1999-10-12),

15. 5753687 - Modulators of proteins with phosphotryrosine recognition units (1998-05-19),

Title: The Innovative Contributions of Farid Bakir

Introduction

Farid Bakir is a prominent inventor based in San Diego, California. He has made significant contributions to the field of flavor science, holding a total of 15 patents. His work focuses on the development of novel flavor and taste modifiers that enhance the sensory experience of food and beverages.

Latest Patents

Bakir's latest patents include groundbreaking discoveries related to flavors, flavor modifiers, tastants, and taste enhancers. Specifically, he has explored the use of certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides. These compounds serve as effective flavoring agents and enhancers, particularly for savory (umami) and sweet tastes. His inventions aim to improve the flavor profiles of food, beverages, and medicinal products.

Career Highlights

Throughout his career, Farid Bakir has worked with notable companies, including Senomyx, Inc. His innovative research has positioned him as a key figure in the flavor industry, contributing to advancements that benefit both consumers and manufacturers.

Collaborations

Bakir has collaborated with several professionals in his field, including Catherine Tachdjian and Andrew P. Patron. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and innovation.

Conclusion

Farid Bakir's contributions to flavor science through his patents and collaborations highlight his role as a leading inventor in the industry. His work continues to influence the development of enhanced flavor experiences in various products.

Profile summary based on public USPTO records.