Company Filing History:
2 out of 88 
1 out of 3 Years Active: 2000-2013
Title: The Innovative Contributions of Han-Ken Chen
Introduction
Han-Ken Chen is a notable inventor based in Hsinchu, Taiwan. He has made significant contributions to the field of food technology and microbial research. With a total of 3 patents to his name, Chen's work focuses on innovative methods that enhance food production and microbial cellulose generation.
Latest Patents
One of Han-Ken Chen's latest patents is a method for producing stinky brine for use in the production of stinky tofu. This method involves inoculating a fermentation broth with specific microflora, which includes at least 85-153 g/L of tryptone and 15-27 g/L of soytone. The fermentation broth may also contain trace amounts of glucose, sodium chloride, and dipotassium phosphate. Another significant patent is a bioreactor and method for producing microbial cellulose. This technique includes preparing a liquid medium for microbial cultivation and utilizing horizontally rotating hollow tubes to facilitate the growth of microbial cellulose on their surfaces.
Career Highlights
Throughout his career, Han-Ken Chen has worked with esteemed organizations such as the Food Industry Research and Development Institute and Food Industry Research and Development. His experience in these institutions has allowed him to develop and refine his innovative techniques.
Collaborations
Chen has collaborated with notable colleagues, including Fwu-Ling Lee and Jinn-Tsyy Lai. Their combined expertise has contributed to the advancement of research in food technology and microbial applications.
Conclusion
Han-Ken Chen's innovative patents and contributions to food technology and microbial research highlight his role as a significant inventor in his field. His work continues to influence the industry and pave the way for future advancements.