Matawan, NJ, United States of America

Mark Lawrence Dewis

USPTO Granted Patents = 31 


 

Average Co-Inventor Count = 3.5

ph-index = 5

Forward Citations = 105(Granted Patents)


Location History:

  • Woodford Green, GB (2005 - 2006)
  • Matawan, NJ (US) (2005 - 2017)

Company Filing History:


Years Active: 2005-2017

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31 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Mark Lawrence Dewis

Introduction

Mark Lawrence Dewis, based in Matawan, New Jersey, is a prolific inventor with an impressive portfolio of 31 patents. His work primarily focuses on enhancing flavor and cooling sensations in food products, showcasing his talent for blending scientific innovation with culinary applications.

Latest Patents

Among his latest patents is the invention related to "Cooling Enhancing Compositions." This innovation introduces a taste enhancer designed to provide a distinct cooling effect when combined with other cooling compounds. Additionally, Dewis has developed "Methods for Using Rebaudioside C as a Flavor Enhancer," which involves the use of various rebaudioside C polymorphs and stereoisomers to improve the sweetness of flavorings such as glucosylated steviol glycoside and rebaudioside A.

Career Highlights

Dewis has made significant contributions to the field of flavor innovation while working with notable companies such as International Flavors & Fragrances Inc. and Bush, Boake Allen Inc. His tenure at these organizations has enabled him to collaborate on groundbreaking projects that enhance consumer experiences in food and beverage industries.

Collaborations

Throughout his career, Dewis has worked alongside talented colleagues, including Michelle E. Huber and Garry Conklin. These collaborations have fostered a creative environment that promotes the development of unique and effective flavor enhancement technologies.

Conclusion

Mark Lawrence Dewis stands out as an influential figure in the realm of food innovation. With his impressive array of patents and successful partnerships, he continues to contribute to advancements in taste enhancement, ensuring that flavors remain at the forefront of consumer enjoyment. His work exemplifies how scientific innovation can lead to culinary excellence.

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