Seoul, South Korea

Jonghoon Lee

USPTO Granted Patents = 7 

Average Co-Inventor Count = 2.9

ph-index = 4

Forward Citations = 99(Granted Patents)


Location History:

  • Yongin-si, KR (2016)
  • Seoul, KR (2003 - 2017)
  • Suwon-si, KR (2024)

Company Filing History:


Years Active: 2003-2024

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7 patents (USPTO):Explore Patents

Title: Jonghoon Lee: Innovator in Cooking Technology

Introduction

Jonghoon Lee is a prominent inventor based in Seoul, South Korea. He has made significant contributions to the field of cooking technology, holding a total of 7 patents. His innovative designs focus on enhancing the cooking experience through advanced electronic devices.

Latest Patents

One of Jonghoon Lee's latest patents is a cooking apparatus that includes a main body forming an electric room, a heating device arranged within the main body, and a control panel designed to manage the heating device. The control panel features a glass panel, a knob holder with a holder bracket, and a knob that fits into the holder. This design aims to improve user interaction and safety while cooking.

Another notable patent is related to an electronic device and its control method, which involves a camera that identifies food types based on images captured. The device can suggest wine pairings based on the identified food, enhancing the dining experience by providing tailored recommendations.

Career Highlights

Jonghoon Lee has worked with leading companies in the technology sector, including Samsung Electronics and LG Philips LCD. His experience in these organizations has allowed him to develop cutting-edge technologies that bridge the gap between cooking and electronics.

Collaborations

Throughout his career, Jonghoon Lee has collaborated with talented individuals such as Cheolhoon Kang and Chul Hong Park. These partnerships have fostered innovation and creativity in his projects.

Conclusion

Jonghoon Lee's contributions to cooking technology through his patents and collaborations highlight his role as a key innovator in the field. His work continues to influence the way we approach cooking and food preparation.

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