Fumio Noda

This inventor holds 7 USPTO granted patents. Top assignees: Sugiyo Co., Ltd., Ishikawa Prefectural Public University Corporation, Other. Active years: 1999-2014.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Fumio Noda. Retrieved from https://idiyas.com/inventor/fumio-noda-eu9m3yl2

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

USPTO Granted Patents = 7

% Patents Active = 71.4

Average Co-Inventor Count = 4.5

ph-index = 2

Forward Citations = 9(Granted Patents)

Location History:

Motofuchu-machi, JP (1999 - 2000)
Fuchumachi, Nanao, Ishikawa, JP (2001)
Nanao, KP (2011)
Nanao, JP (2011 - 2014)
Ishikawa, JP (2014)

Company Filing History:

Ishikawa Prefectural Public University Corporation

patent

1 out of 834,570

Other

patents

where one patent can have more than one assignee

Years Active: 1999-2014

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7 patents (USPTO):Sort by Forward CitationsExplore Patents

1. 8728551 - Method for producing fish-slice-like paste product (2014-05-20),

2. 8722377 - Color reaction using tyrosinase and peptide (2014-05-13),

3. 7927604 - Method of preparing a seaweed degradation product and a composition for preparing a seaweed degradation product (2011-04-19),

4. 7910142 - Method of producing seaweed paste and seaweed paste obtained by such a method (2011-03-22),

5. 6299927 - Seasoning, texture improver and drip inhibitor (2001-10-09),

6. 6013305 - Processed meat product and process for preparing same (2000-01-11),

7. 6001398 - Processed meat product and process for preparing same (1999-12-14),

Title: Innovations by Fumio Noda: A Pioneer in Food Technology

Introduction

Fumio Noda, an accomplished inventor based in Nanao, Japan, has made significant contributions to food technology with a total of seven patents to his name. His innovative methods have advanced the processes of food production, making them more efficient and effective.

Latest Patents

One of Fumio Noda's latest patents focuses on a unique method for producing a fish-slice-like paste product. This invention involves several key steps including the combination of a protein cross-linking enzyme with ground fish meat to create specific pastes. The method enhances the texture and quality of fish products, which is crucial for culinary applications.

Another important patent by Noda addresses the coloration of peptides using tyrosinase. The proposed method allows for a straightforward color reaction to produce bright green to blue hues. It includes mixing peptide and tyrosinase, followed by incubation and cryopreservation. This innovation has potential implications in the food industry, particularly in enhancing the visual appeal of various products.

Career Highlights

Throughout his career, Fumio Noda has collaborated with notable organizations, including Sugiyo Co., Ltd., a company known for its advanced seafood products. His work has positioned him as a significant figure in the field of food science, where his inventions have paved the way for new standards in product quality and safety.

Collaborations

Noda has worked alongside talented individuals such as Minoru Noda and Tetsuya Sugino. Their combined expertise in food technology has contributed to the successful development of Noda's groundbreaking innovations.

Conclusion

Fumio Noda's work exemplifies the impact that innovative thinking can have on the food industry. Through his patents and collaborations, he has not only advanced food production methods but also contributed to the overall evolution of culinary possibilities. As technology and food sciences continue to evolve, Noda's inventions serve as an inspiration for future innovations.

Profile summary based on public USPTO records.

Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]