Kyoto, Japan

Natsuki Iwata

USPTO Granted Patents = 4 

 

Average Co-Inventor Count = 1.6

ph-index = 1

Forward Citations = 1(Granted Patents)


Company Filing History:


Years Active: 2020-2025

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4 patents (USPTO):Explore Patents

Title: Natsuki Iwata: Innovator in Coffee Component Analysis

Introduction

Natsuki Iwata is a prominent inventor based in Kyoto, Japan. He has made significant contributions to the field of coffee component analysis, holding a total of 4 patents. His innovative methods and devices have advanced the understanding of coffee components, benefiting both researchers and coffee enthusiasts alike.

Latest Patents

One of Iwata's latest patents is a method for analyzing coffee components. This method involves a preparation step where a sample solution containing coffee components is extracted from coffee beans. Following this, a dilution step is performed to dilute the sample solution. The final detection step utilizes liquid chromatography to identify coffee components, specifically trigonelline and pyrocatechol, using a photodiode array ultraviolet-visible absorbance detector. Another notable patent is a device for pretreatment of samples and the associated analyzer. In this process, a sample is dissolved in a reagent containing an organic solvent within a pressurized conversion vessel, allowing for efficient gas bubble formation in the reagent.

Career Highlights

Natsuki Iwata is currently employed at Shimadzu Corporation, where he continues to innovate and develop new methods for analyzing various components in different substances. His work has garnered attention for its practical applications in the coffee industry and beyond.

Collaborations

Iwata collaborates with talented coworkers, including Tomoko Yamaguchi and Azusa Uchida. Their combined expertise contributes to the advancement of research and development in their respective fields.

Conclusion

Natsuki Iwata's contributions to coffee component analysis through his innovative patents highlight his role as a leading inventor in this niche area. His work not only enhances the understanding of coffee but also sets a foundation for future research and development in related fields.

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