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For the Inventor, By the Inventor

Manhattan, KS, United States of America

R Carl Hoseney

This inventor holds 7 USPTO granted patents. Top assignees: Kansas State University Research Foundation, The Pillsbury Company, Micronizing Technologies, LLC. Active years: 1976-2018.

IDiyas Innovation Intelligence. (2026). Inventor Profile: R Carl Hoseney. Retrieved from https://idiyas.com/inventor/r-carl-hoseney

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

USPTO Granted Patents = 7

% Patents Active = 85.7

Average Co-Inventor Count = 3.2

ph-index = 3

Forward Citations = 77(Granted Patents)


Location History:

  • Manhatten, KS (US) (1993)
  • Manhattan, KS (US) (1976 - 2018)

Company Filing History:

goldMedal2 out of 411 
 
Kansas State University Research Foundation
 patents
silverMedal2 out of 290 
 
The Pillsbury Company
 patents
bronzeMedal1 out of 3 
 
Micronizing Technologies, LLC
 patents
4. 1 out of 9 
 
Midwest Grain Products, Inc.
 patents
5. 1 out of 69 
 
Miller Brewing Company
 patents

Years Active: 1976-2018

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7 patents (USPTO):Explore Patents
1. 10065193 - Processing of grains and the like (2018-09-04),
2. 6482454 - Microwaveable bread products (2002-11-19),
3. 5658606 - Rye extract bread-making additives and method of use thereof (1997-08-19),
4. 5194276 - Method for rapidly producing stable flour from newly harvested wheat (1993-03-16),
5. 5035904 - Starch-based products for microwave cooking or heating (1991-07-30),
6. 4377601 - Method of removing hulls from brewer's spent grain (1983-03-22),
7. 3954809 - Preparation of l-ascorbate 2-sulfate from l-ascorbic acid (1976-05-04),

Title: R Carl Hoseney: Innovator in Grain Processing and Microwaveable Products

Introduction

R Carl Hoseney is a notable inventor based in Manhattan, KS (US), recognized for his contributions to the field of grain processing and microwaveable food products. With a total of 7 patents, Hoseney has made significant advancements that enhance the quality and usability of grain-based products.

Latest Patents

Hoseney's latest patents include innovative methods for processing grains, which involve subjecting whole grains or portions of grains to rapid pressure and directional changes in a high-velocity fluid stream. This technique instantaneously varies the forces acting on the grains, resulting in flours with reduced particle sizes and low starch value damage. The processing method also allows for uniform blending of additives during the comminution of grains, producing processed grains that are resistant to spoilage and clumping. Additionally, he has developed microwaveable bread products that exhibit reduced toughness when heated in a microwave. These products are made from wheat flour-based, leavened doughs with adjusted gliadin:glutenin ratios, achieved by adding a gliadin-rich preparation to the starting doughs.

Career Highlights

Throughout his career, Hoseney has worked with prominent organizations, including The Pillsbury Company and the Kansas State University Research Foundation. His work has significantly impacted the food industry, particularly in improving the processing and quality of grain products.

Collaborations

Hoseney has collaborated with notable individuals in his field, including Victor T Huang and Ernst Graf. Their combined expertise has contributed to the development of innovative solutions in grain processing.

Conclusion

R Carl Hoseney's contributions to grain processing and microwaveable products have established him as a key figure in food innovation. His patents reflect a commitment to enhancing the quality and functionality of grain-based foods, making a lasting impact on the industry.

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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