Palo Alto, CA, United States of America

Jing Ge

USPTO Granted Patents = 10 

 

 

Average Co-Inventor Count = 6.1

ph-index = 1

Forward Citations = 8(Granted Patents)


Location History:

  • Shanghai, CN (2015 - 2022)
  • Palo Alto, CA (US) (2018 - 2022)

Company Filing History:


Years Active: 2015-2022

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10 patents (USPTO):

Title: Innovations and Contributions of Inventor Jing Ge

Introduction

Jing Ge is a prominent inventor based in Palo Alto, CA, known for his significant contributions to the field of biotechnology. With a total of 10 patents to his name, he has made remarkable advancements in the use of glucoamylases and fungal genome modification systems.

Latest Patents

One of Jing Ge's latest patents is titled "Glucoamylases and methods of use, thereof." This patent describes methods for saccharifying starch-containing materials using a glucoamylase, as well as methods for producing fermentation products. It also includes techniques for increasing starch digestibility in ruminants using the glucoamylases described. Another notable patent is "Fungal genome modification systems and methods of use." This patent provides compositions and methods for genome modification at a target site in the genome of a filamentous fungal cell. The methods utilize a guide polynucleotide/Cas endonuclease system for modifying or altering the target site, particularly in filamentous fungal cells with a defective non-homologous end joining pathway.

Career Highlights

Jing Ge is currently employed at Danisco US Inc., where he continues to innovate and develop new technologies. His work has had a significant impact on the biotechnology industry, particularly in the areas of fermentation and genetic modification.

Collaborations

Jing Ge collaborates with talented individuals such as Ling Hua and Zhongmei Tang, contributing to a dynamic and innovative work environment.

Conclusion

Jing Ge's contributions to biotechnology through his patents and collaborations highlight his role as a leading inventor in the field. His work continues to influence advancements in fermentation and genetic engineering.

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