Company Filing History:
Years Active: 2001
Title: Innovations of Mogens Bohl Pedersen in Beverage Production
Introduction
Mogens Bohl Pedersen is a notable inventor based in Holbaek, Denmark. He has made significant contributions to the field of beverage production, particularly through his innovative methods involving genetically modified yeast strains. His work has implications for the brewing industry, enhancing the quality and flavor profiles of fermented beverages.
Latest Patents
Mogens holds a patent for a "Method of producing a composite fermented beverage using genetically modified yeast strains." This method involves preparing a composite yeast fermented beverage, such as beer, with a predetermined content of flavor compounds. The process includes combining separate batches of beverage, where at least one is a base beverage produced with a yeast strain that has reduced or lacks the production of specific flavor compounds or flavor stabilizing compounds. The yeast strains utilized in this method are designed to minimize the production of undesirable compounds such as sulphite, dimethylsulphide, thiols, thioesters, hydrogen sulphide, and higher alcohols, including isoamyl alcohol and/or alcohol esters.
Career Highlights
Mogens is currently employed at Carlsberg A/S, a leading company in the brewing industry. His role involves research and development, focusing on innovative brewing techniques that leverage modern biotechnology. His expertise in yeast fermentation has positioned him as a key player in the advancement of beverage production.
Collaborations
Mogens has collaborated with several professionals in his field, including Claes Gjermansen and Jorgen Hansen. These collaborations have fostered a creative environment that encourages the development of new ideas and technologies in beverage production.
Conclusion
Mogens Bohl Pedersen's contributions to the brewing industry through his innovative patent demonstrate the potential of biotechnology in enhancing beverage quality. His work continues to influence the methods used in producing fermented beverages, paving the way for future advancements in the field.