This inventor holds 2 USPTO granted patents. Top assignee: Asahi Kasei Kogyo Kabushiki Kaisha. Active years: 1977-1980.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Location History:
- Sakaimachi, JA (1977)
- Kamikohashi, JP (1980)
Company Filing History:
Years Active: 1977-1980
Title: Koji Yoshida - Innovator in Food Science
Introduction
Koji Yoshida is a prominent inventor based in Sakaimachi, Japan. He has made significant contributions to the field of food science, particularly in the development of innovative methods for processing egg products and removing contaminants from food materials. With a total of two patents to his name, Yoshida's work has the potential to impact food safety and nutrition.
Latest Patents
Yoshida's latest patents include a method for producing decholesterolized and defatted egg powder. This innovative powder is created by removing at least 95% of cholesterol and neutral fat while retaining 30% or more of phospholipids. The process involves drying whole eggs or yolks and extracting unwanted components using liquid dimethylether. Another notable patent focuses on a method for the removal of aflatoxin from cereals and oil seeds. This method effectively reduces aflatoxin content to 15 ppb or less, utilizing a mixed solvent system of liquid dimethyl ether and water, which can be conducted at low temperatures to preserve protein integrity.
Career Highlights
Koji Yoshida is associated with Asahi Kasei Kogyo Kabushiki Kaisha, a leading company in the chemical and materials industry. His work at the company has allowed him to explore and develop innovative solutions that address critical challenges in food safety and health.
Collaborations
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile