This inventor holds 2 USPTO granted patents and 1 published patent application. Top assignees: General Mills, Inc., The Pillsbury Company. Active years: 2003-2019.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2003-2019
Title: The Innovations of Joseph B Moidl
Introduction
Joseph B Moidl is an accomplished inventor based in Ostego, MN (US). He holds 2 patents that showcase his contributions to the food industry, particularly in the area of dough processing. His innovative methods have significantly impacted the way baked goods are produced.
Latest Patents
Moidl's latest patents include a "Method of Reducing Voids in Dough," which provides techniques for making dough pieces that can be baked to form bread articles with a reduced number of voids in the crumb. This innovation enhances the quality and texture of baked products. Another notable patent is for a "Segmented Cooked Dough Food Product," which further demonstrates his expertise in food technology.
Career Highlights
Throughout his career, Joseph B Moidl has worked with prominent companies such as The Pillsbury Company and General Mills, Inc. His experience in these organizations has allowed him to refine his skills and contribute to significant advancements in food processing.
Collaborations
Moidl has collaborated with talented individuals in his field, including Arti Bedi and Daniel J Fischer. These partnerships have fostered a creative environment that has led to innovative solutions in dough production.
Conclusion
Joseph B Moidl's contributions to the food industry through his patents and collaborations highlight his role as a significant inventor. His work continues to influence the quality of baked goods, making him a notable figure in the realm of food technology.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile