Festubert, France

Jean-Jacques Snappe

This inventor holds 2 USPTO granted patents and 5 published patent applications, plus 3 CIPO patents and 4 EPO patents. Top assignees: Ingredia, Institut National De Recherche Pour L'agriculture, L'alimentation Et L'environnement, Roquette Freres. Active years: 2022-2026.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Jean-Jacques Snappe. Retrieved from https://idiyas.com/inventor/jean-jacques-snappe-t4aubrug

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

USPTO Granted Patents = 2 

% Patents Active = 50.0

 

 

Average Co-Inventor Count = 9.0

ph-index = 1


Company Filing History:


Years Active: 2022-2026

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2 patents (USPTO):Explore Patents

Title: The Innovations of Jean-Jacques Snappe

Introduction

Jean-Jacques Snappe is a notable inventor based in Festubert, France. He has made significant contributions to the field of food processing through his innovative methods involving protein assemblies. His work focuses on the combination of vegetable and dairy proteins, which has implications for various applications in the food industry.

Latest Patents

Jean-Jacques Snappe holds a patent for an "Assembly of at least one vegetable protein and at least one dairy protein." This patent describes a method for producing an assembly that combines these two types of proteins, as well as the uses of the assembly, particularly in the food processing field. His innovative approach has the potential to enhance the nutritional value and functionality of food products.

Career Highlights

Throughout his career, Snappe has worked with prominent companies in the food industry, including Roquette Frères and Ingredia. His experience in these organizations has allowed him to develop and refine his expertise in protein assembly and food processing technologies.

Collaborations

Jean-Jacques Snappe has collaborated with several professionals in his field, including Bernard Boursier and Emmanuelle Moretti. These collaborations have contributed to the advancement of his research and the successful implementation of his innovative ideas.

Conclusion

Jean-Jacques Snappe's work in the field of protein assembly represents a significant advancement in food processing technology. His innovative methods and collaborations have the potential to impact the industry positively.

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]
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