Los Angeles, CA, United States of America

Nora Stephanie Kawecki

This inventor holds 1 USPTO granted patent. Top assignee: University of California. Active years: 2026.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Nora Stephanie Kawecki. Retrieved from https://idiyas.com/inventor/nora-stephanie-kawecki

Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile


Average Co-Inventor Count = 1.0

ph-index = 1


Company Filing History:


Years Active: 2026

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1 patent (USPTO):Explore Patents

Title: Nora Stephanie Kawecki and Scaffold-Based Cell Culture

Introduction

Nora Stephanie Kawecki is an inventor associated with the University of California in Los Angeles, California. Her patent work addresses cell-culture methods and compositions relevant to developing cultured meat and other food products.

Latest Patents

Kawecki is named on 1 patent: “Methods and Compositions for Cell Culture on Heterogeneous Scaffolds.” The invention describes methods and compositions for producing cultured meat or food products with desirable flavor and texture. Some embodiments use stiff, structured surfaces or scaffolds designed to mimic the extracellular matrix and support myotube growth alongside scaffold components that support adipocytes in vitro.

Career Highlights

The available information identifies Kawecki’s work with the University of California and her contribution to research on scaffold-based cell culture. The patent focuses on structuring cell-growth environments to support muscle and fat cells, which are relevant to the development of cultured food products.

Collaborations

Kawecki’s listed coworker is Siobhan Ariel Braybrook, a woman inventor. Their shared association connects their work to research on cell culture and engineered biological materials.

Conclusion

Nora Stephanie Kawecki’s patent highlights an approach to cultured food production that combines structured scaffolds with support for muscle and fat cells, with the aim of improving product texture and flavor.

Profile summary based on public USPTO records.
Data Sources: USPTO Patent Grant XML, Patent Center, EPO & CIPO • Normalized by IDiyas Innovation Graph. Methodology & provenance architecturePlease report any incorrect information to [email protected]
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