Company Filing History:
4 out of 1,577 
1 out of 832,880 Years Active: 1999-2005
Title: Regina D. Hawn – A Pioneer in Flavor Technology
Introduction
Regina D. Hawn, located in Matawan, NJ, is a pioneering inventor known for her contributions to flavor technology. Her innovative work has resulted in five patents that showcase her expertise in the development of modified proteins for various applications, particularly in the food industry.
Latest Patents
One of Regina's latest inventions is titled "Flavor Active Modified Thaumatin and Monellin and Methods for Their Production and Use." This patent includes a modified thaumatin protein and an antibody that effectively enhances flavor profiles. Additionally, the patent provides nucleic acid sequences and vectors capable of expressing thaumatin or monellin. Another significant patent under her name also focuses on "Flavor Active Modified Thaumatin and Monellin and Methods for Their Production and Use," which outlines the creation and utility of flavor-active proteins, specifically modified versions of thaumatin and monellin. The cDNA sequences encoding these modified proteins are also included, further advancing the field of flavor science.
Career Highlights
Throughout her career, Regina has collaborated with notable companies such as International Flavors & Fragrances Inc. Her work in this renowned company has positioned her as a key contributor to advancements in flavor innovation.
Collaborations
Regina has had the opportunity to work alongside talented professionals, including coworkers Paul L. Bolen and Kevin P. Miller. Their collective expertise in the industry has fostered a collaborative environment that has propelled significant advancements in their respective fields.
Conclusion
Regina D. Hawn's contributions to flavor technology through her innovative patents underscore her status as a leading inventor in the field. Her ability to develop modified proteins and methods of production not only enhances flavor experiences but also reflects the broader trend of innovation in the food science industry. Her work continues to influence the way flavors are produced and utilized, paving the way for future advancements.