Oregonia, OH, United States of America

John Keeney Howie

USPTO Granted Patents = 23 



Average Co-Inventor Count = 3.1

ph-index = 11

Forward Citations = 286(Granted Patents)


Location History:

  • Cincinnati, OH (US) (1996 - 2003)
  • Oregonia, OH (US) (1985 - 2011)

Company Filing History:


Years Active: 1985-2011

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23 patents (USPTO):Explore Patents

Title: Innovator Spotlight: John Keeney Howie - Pioneering Reduction of Acrylamide in Foods

Introduction:

John Keeney Howie, a prolific inventor based in Oregonia, OH, US, has left an indelible mark in the realm of food innovation with his groundbreaking work in reducing acrylamide levels in various food products.

Latest Patents:

Howie's latest patents showcase his innovative approach to reducing acrylamide in foods. One of his notable inventions includes a method for reducing acrylamide in foods by targeting the reduction of asparagine before final heating. Additionally, he has developed corn-based foods with reduced acrylamide levels, emphasizing the use of enzymes to hydrolyze asparagine in the process.

Career Highlights:

With an impressive portfolio of 23 patents to his name, John Keeney Howie has demonstrated a keen understanding of food science and technology. His dedication to creating safer and healthier food options has garnered recognition in the industry.

Collaborations:

Throughout his career, Howie has collaborated with esteemed professionals such as David Vincent Zyzak and Patrick Joseph Corrigan. His partnerships have led to dynamic innovations in food processing and product development.

Conclusion:

In conclusion, John Keeney Howie's contributions to the field of food innovation are truly remarkable. His inventive solutions for reducing acrylamide levels in various food products have paved the way for a healthier and more conscious approach to food consumption. Howie's legacy as an inventor continues to inspire future generations in the pursuit of innovative and sustainable food practices.

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