This inventor holds 5 USPTO granted patents and 2 published patent applications and 3 EPO patents. Top assignees: Alibaba Group Holding Limited, Chinese Academy of Sciences, Commonwealth Scientific and Industrial Research Organisation. Active years: 2022-2026.
Company Filing History:
2 out of 2,423 
2 out of 3,341 
2 out of 1,355 
Years Active: 2022-2026
Title: Jinxin Liu: Innovator in Agricultural Biotechnology
Introduction
Jinxin Liu is a prominent inventor based in Beijing, China. He has made significant contributions to the field of agricultural biotechnology, particularly in the development of rice grains with enhanced nutritional properties. With a total of 5 patents, Liu's work focuses on genetic variations that improve crop quality and sustainability.
Latest Patents
One of Liu's latest patents is titled "Rice grain with reduced ROS1a activity." This invention relates to rice grain with thickened aleurone, which is beneficial for both human and animal feed products. The patent describes a rice plant that includes at least one genetic variation that reduces the activity of the ROS1a gene. The resulting grain has improved nutritional properties, making it particularly valuable in agricultural applications.
Career Highlights
Throughout his career, Jinxin Liu has worked with notable organizations, including Alibaba Group Holding Limited and the Commonwealth Scientific and Industrial Research Organisation. His experience in these companies has allowed him to collaborate with leading experts in the field and contribute to innovative agricultural solutions.
Collaborations
Liu has collaborated with esteemed colleagues such as Crispin Alexander Howitt and Ronald Chun Wai Yu. These partnerships have further enhanced his research and development efforts in agricultural biotechnology.
Conclusion
Jinxin Liu's innovative work in the field of agricultural biotechnology has the potential to significantly impact food production and nutritional quality. His patents reflect a commitment to improving crop sustainability and enhancing the nutritional value of staple foods.