Basel, Switzerland

Michael Naesby

USPTO Granted Patents = 9 

 

 

Average Co-Inventor Count = 4.0

ph-index = 3

Forward Citations = 60(Granted Patents)


Location History:

  • Valby, DK (2005 - 2011)
  • Basel, CH (2017 - 2019)
  • Huningue, FR (2017 - 2020)

Company Filing History:


Years Active: 2005-2020

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9 patents (USPTO):Explore Patents

Title: Michael Naesby: Innovator in Biosynthesis and Natural Sweeteners

Introduction

Michael Naesby is a prominent inventor based in Basel, Switzerland, known for his significant contributions to the field of biosynthesis and natural sweeteners. With a total of nine patents to his name, Naesby has made remarkable advancements in producing phenylpropanoid derivatives and steviol glycosides.

Latest Patents

Among his latest patents, Naesby has developed methods and compositions for the biosynthesis of phenylpropanoids and phenylpropanoid derivatives. These innovations include the production of compounds such as chalcones and stilbenes in microorganisms. His work provides recombinant microorganisms and methods for producing these valuable compounds. Additionally, he has focused on the recombinant production of steviol glycosides, engineering microorganisms, plants, and plant cells to express genes that enable the production of natural sweeteners like Rebaudioside A and Rebaudioside D.

Career Highlights

Throughout his career, Naesby has worked with notable companies, including Evolva and BASF SE Corporation. His expertise in biotechnology and synthetic biology has positioned him as a leader in the development of sustainable and natural products.

Collaborations

Naesby has collaborated with esteemed colleagues such as Jens Houghton-Larsen and Jorgen Hansen, contributing to the advancement of innovative solutions in his field.

Conclusion

Michael Naesby continues to be a driving force in the innovation of biosynthesis and natural sweeteners, with his patents reflecting his commitment to advancing sustainable practices in biotechnology. His work not only enhances the scientific community but also contributes to the development of healthier food products.

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