Company Filing History:
Years Active: 2000-2002
Title: **Innovations of Shwu-Fen Lee in the World of Stinky Tofu**
Introduction
Shwu-Fen Lee is a notable inventor based in Hsinchu, Taiwan, recognized for her contributions to the food industry, particularly in the production of traditional stinky tofu. With two patents to her name, her work focuses on microflora compositions vital for creating this unique delicacy.
Latest Patents
Shwu-Fen Lee's most recent patents highlight her innovative methods for producing uncooked stinky tofu. The first patent details isolated standard microflora designated as A2 and S3, which were obtained through the screening, isolation, and identification of conventional stinky brine. This invention emphasizes particular brine mixture compositions that are ideal for the growth of microflora A2 or S3, enabling the production of fermented aromatic brine essential for making uncooked stinky tofu.
Additionally, her second patent reiterates the importance of these isolated microflora alongside the appropriate brine mixtures for the same purpose. These inventions not only enhance the production process but also ensure the quality and authenticity of the stinky tofu, showcasing her commitment to preserving this traditional culinary art.
Career Highlights
Throughout her career, Shwu-Fen Lee has worked with prominent organizations, including the Food Industry Research and Development Institute, where she focused on advancing food technology. She also had a significant role at Lee & Li, a respected firm that aids in legal matters related to food innovations. Her experience at these institutions has helped her refine her skills as an inventor.
Collaborations
In her professional journey, Shwu-Fen Lee has collaborated with esteemed colleagues such as Wei-Hsun Huang and Shou-Chin Yu. These partnerships have allowed her to merge ideas and enhance the development of her patents, promoting synergy in innovation within the food industry.
Conclusion
Shwu-Fen Lee stands out as an influential inventor in the realm of food technology. Her inventions related to microflora compositions not only contribute to the culinary world but also aim to elevate the standards of traditional food production. Through her patents, she demonstrates a remarkable blend of innovation and cultural heritage, making her an exemplary figure in her field.