Wauwatosa, WI, United States of America

Murthy Tata


Average Co-Inventor Count = 6.0

ph-index = 1

Forward Citations = 5(Granted Patents)


Company Filing History:


Years Active: 2007

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1 patent (USPTO):Explore Patents

Title: Murthy Tata: Innovator in Yeast Oxygenation Technology

Introduction

Murthy Tata is a notable inventor based in Wauwatosa, WI (US). He has made significant contributions to the field of fermentation technology, particularly in the efficient oxygenation of yeast slurry. His innovative approach has the potential to enhance various industrial applications.

Latest Patents

Murthy Tata holds a patent for a method of oxygenating yeast slurry using hydrophobic polymer membranes. This patent, which is a groundbreaking advancement, discloses an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous membrane that has a gas side and a liquid side. The yeast slurry flows over the liquid side of the membrane, allowing oxygen to be delivered to the gas side and pass through the pores to the yeast slurry. This innovation is crucial for improving fermentation processes in various industries.

Career Highlights

Murthy Tata is currently associated with Miller Brewing Company, where he applies his expertise in fermentation technology. His work at Miller Brewing Company showcases his commitment to advancing brewing processes and enhancing product quality. With 1 patent to his name, he has established himself as a valuable asset in the field of brewing innovation.

Collaborations

Murthy has collaborated with notable colleagues, including Nick J Huige and Jeffrey F Fehring. These collaborations have likely contributed to the development and refinement of his innovative methods in yeast oxygenation.

Conclusion

Murthy Tata's contributions to the field of yeast oxygenation technology exemplify the impact of innovation in industrial processes. His patented method represents a significant advancement that can lead to more efficient fermentation practices. Through his work at Miller Brewing Company and collaborations with esteemed colleagues, he continues to push the boundaries of brewing technology.

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