Potsdam, Germany

Silke Koslowsky


Average Co-Inventor Count = 5.0

ph-index = 1

Forward Citations = 5(Granted Patents)


Company Filing History:


Years Active: 2013

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1 patent (USPTO):Explore Patents

Title: Silke Koslowsky: Innovator in Plant Yield Enhancement

Introduction

Silke Koslowsky is a prominent inventor based in Potsdam, Germany. She has made significant contributions to the field of plant science, particularly in enhancing plant yield through innovative techniques. Her work focuses on the genetic and biochemical aspects of plant cells, leading to advancements in agricultural productivity.

Latest Patents

Silke Koslowsky holds 1 patent related to her groundbreaking invention titled "Plants with Increased Yield." This invention pertains to plant cells and/or plants that exhibit increased yield compared to non-transformed wild type plant cells. The innovation involves enhancing or generating activities of polypeptides associated with the intermediate phosphoribosylpyrophosphate (PRPP) in plants. Specifically, it addresses the activities of phosphoribosyl pyrophosphate synthases (PRS), which are crucial for plant growth and yield. The patent also outlines methods for producing, screening, and breeding such enhanced plant cells and plants.

Career Highlights

Throughout her career, Silke has worked with notable organizations, including BASF Plant Science GmbH and the Max Planck Society for the Advancement of Science. Her experience in these institutions has allowed her to collaborate with leading experts in the field and contribute to significant research projects aimed at improving agricultural practices.

Collaborations

Silke has collaborated with esteemed colleagues such as Thorsten Zank and Oliver Oswald. These partnerships have fostered a productive environment for innovation and research in plant science.

Conclusion

Silke Koslowsky's contributions to plant yield enhancement through her innovative patent demonstrate her commitment to advancing agricultural science. Her work not only benefits the scientific community but also has the potential to impact global food production positively.

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