Skokie, IL, United States of America

James Daniel Winkler

USPTO Granted Patents = 1 

Average Co-Inventor Count = 9.0

ph-index = 1


Company Filing History:


Years Active: 2023

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1 patent (USPTO):Explore Patents

Title: James Daniel Winkler: Innovator in Secondary Acetate Fermentation

Introduction

James Daniel Winkler is an accomplished inventor based in Skokie, IL (US). He has made significant contributions to the field of fermentation technology, particularly in the conversion of gases into useful products. His innovative approach combines primary and secondary fermentation processes to enhance the efficiency of acetate production.

Latest Patents

Winkler holds a patent for his work on secondary acetate fermentation. The patent focuses on a method that integrates a primary fermentation converting gas to acetate with a secondary fermentation that transforms acetate into a target product. This process is particularly beneficial as it utilizes carbon dioxide, enabling its fixation into valuable products. The fermentation methods can be aerobic or anaerobic, and the microorganisms involved may include both bacterial and fungal species.

Career Highlights

Winkler is currently employed at LanzaTech, Inc., a company known for its innovative approaches to carbon capture and utilization. His work at LanzaTech has positioned him as a key player in the development of sustainable fermentation technologies. With a focus on environmental sustainability, Winkler's contributions are paving the way for new methods of producing essential chemicals from waste gases.

Collaborations

Winkler collaborates with notable colleagues, including Sean Dennis Simpson and Allan Haiming Gao. Their combined expertise enhances the research and development efforts at LanzaTech, fostering innovation in the field of fermentation.

Conclusion

James Daniel Winkler's work in secondary acetate fermentation exemplifies the potential of innovative technologies to address environmental challenges. His contributions to LanzaTech and the broader field of fermentation are significant, showcasing the importance of sustainable practices in modern science.

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