This inventor holds 2 USPTO granted patents, plus 2 CIPO patents and 1 EPO patent. Top assignee: Standard Foods Corporation. Active years: 2008-2019.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2008-2019
Title: The Innovative Contributions of Shing-Jung Wang in Instant Noodle Technology
Introduction: Shing-Jung Wang, an accomplished inventor based in Taipei, Taiwan, has made significant strides in the field of food technology. With two patents to his name, Wang's inventions focus on enhancing the preparation and composition of instant noodles, a staple in many diets around the world.
Latest Patents: Wang's latest patents include a method for preparing instant noodles and a flour composition specifically designed for these noodles. The first patent details a method that involves preprocessing a non-wheat cereal to produce processed non-wheat cereal flour. This innovative approach allows for the inclusion of a non-wheat cereal component that comprises at least 50 weight percent of the overall flour composition, while the wheat component constitutes between 7.5 to 50 weight percent. This unique blend is crucial in forming the instant noodle's structure. The second patent focuses on the composition of pasta noodles, ensuring that both wheat and non-wheat grains are proportioned to achieve the desired texture, enhancing the quality and variety of pasta products available on the market.
Career Highlights: Shing-Jung Wang is affiliated with Standard Foods Corporation, a company renowned for its commitment to quality and innovation in food production. His work is instrumental in advancing the food industry, particularly in introducing healthier and more diverse options in instant noodle production.
Collaborations: Wang has likely engaged in collaborations with various food scientists and researchers at Standard Foods Corporation, enabling him to refine his patents further and ensure their practical application in the food manufacturing sector. Such collaborations are essential as they bring together expertise from different disciplines to propel innovation.
Conclusion: Shing-Jung Wang's contributions to the instant noodle industry exemplify the impact of innovative thinking on everyday food products. Through his patents, he enhances not only the quality and nutritional value of instant noodles but also shapes the future landscape of noodle production. Wang's work serves as an inspiration for future inventors in the food technology space.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile