San Marcos, CA, United States of America

Keith A Kretz


Average Co-Inventor Count = 2.0

ph-index = 8

Forward Citations = 239(Granted Patents)


Location History:

  • San Diego, CA (US) (2006 - 2007)
  • San Marcos, CA (US) (1999 - 2008)

Company Filing History:


Years Active: 1999-2008

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12 patents (USPTO):Explore Patents

Title: Innovator Spotlight: Keith A. Kretz - Leading the Way in Enzyme Technology

Introduction:

Keith A. Kretz, a brilliant inventor based in San Marcos, CA, has made significant contributions to the field of enzyme technology. With a total of 12 patents to his name, Kretz is paving the way for innovative solutions in the realm of biotechnology.

Latest Patents:

Kretz's latest patents showcase his expertise in developing recombinant bacterial phytases and their uses in various applications. These enzymes, derived from B, exhibit remarkable phytase activity and molecular weight, opening up avenues for improved digestion of phytate-rich ingredients in food products.

Career Highlights:

Having worked at esteemed companies like Diversa Corporation and Syngenta Participations AG, Kretz has harnessed his skills to drive groundbreaking research in enzyme engineering. His patents stand as a testament to his dedication to pushing the boundaries of biotechnological advancements.

Collaborations:

Throughout his illustrious career, Kretz has collaborated with esteemed colleagues such as Jay Milton Short and Edward Koepf. Together, they have synergized their expertise to develop cutting-edge enzyme technologies that have the potential to revolutionize the food and beverage industry.

Conclusion:

In conclusion, Keith A. Kretz's innovative work in the field of enzyme technology has positioned him as a leading figure in the biotechnological landscape. His patents not only reflect his technical acumen but also underscore his commitment to driving impactful change through innovative inventions. Keith A. Kretz's contributions continue to shape the future of enzyme engineering, unlocking new possibilities for enhancing the nutritional value of food products globally.

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