Company Filing History:
2 out of 5 
2 out of 5 Years Active: 2017-2025
Title: The Innovative Contributions of Kelu Cao
Introduction
Kelu Cao is a prominent inventor based in Beijing, China, known for his significant contributions to the fields of food science and fermentation technology. With a total of three patents to his name, his work focuses on improving the quality and safety of food products through innovative methods.
Latest Patents
Kelu Cao's latest patents highlight his innovative approach to enhancing food production. One of his notable inventions is the patent for "Lactobacillus paracasei and uses thereof," which is aimed at increasing the amount of organic acids in raw materials. This strain of bacteria can effectively ferment various fruits, leading to a higher organic acid content in the final fermented products. The deposit number for this strain is CGMCC No. 14813.
Another of his significant patents is for "Fish protein oligopeptide with low allergenicity and slight fishiness and industrial preparation method and application thereof." This patent describes a method that involves washing fresh fish flesh and/or fish wastes, followed by thermal denaturation, centrifugation, enzymolysis, and membrane filtration. This innovative process successfully eliminates the allergenicity and fishiness of fish proteins, ensuring a more palatable and safe product for consumers.
Career Highlights
Throughout his career, Kelu Cao has been associated with esteemed institutions such as the China National Research Institute of Food and Fermentation Industries and the China National Research Institute of Food and Fermentation Industries Co., Ltd. His work at these organizations has allowed him to push the boundaries of food technology and develop safe, nutrient-rich alternatives in the market.
Collaborations
Kelu Cao has collaborated with talented researchers and professionals in his field, including Muyi Cai and Ruizeng Gu. These collaborations have enriched his research, leading to innovative solutions and advancements in food technology.
Conclusion
Kelu Cao's inventive spirit and dedication to improving food safety and quality have positioned him as a leading figure in the field. His patents not only demonstrate his expertise but also his commitment to innovation in food science, paving the way for new advancements and benefits to consumers.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.