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For the Inventor, By the Inventor

Tarrytown, NY, United States of America

Soliman Y Shenouda

This inventor holds 6 USPTO granted patents. Top assignees: General Foods Limited, Kraft General Foods, Inc.. Active years: 1983-1990.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Soliman Y Shenouda. Retrieved from https://idiyas.com/inventor/soliman-y-shenouda

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

Calculating rank
USPTO Granted Patents = 6

% Patents Active = 100.0

Average Co-Inventor Count = 2.4

ph-index = 3

Forward Citations = 84(Granted Patents)


Company Filing History:

goldMedal5 out of 705 
 
General Foods Limited
 patents
silverMedal1 out of 222 
 
Kraft General Foods, Inc.
 patents

Years Active: 1983-1990

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6 patents (USPTO):Explore Patents
1. D308618 - Tool to roll filets in a uniform manner (1990-06-19),
2. 4814193 - Reduction of microbial population on surface of food materials (1989-03-21),
3. 4781935 - Process for keeping cooked poultry skin unwrinkled during low (1988-11-01),
4. 4701330 - Preservation of the green color of blanched vegetables (1987-10-20),
5. 4423083 - Fabricated protein fiber bundles (1983-12-27),
6. 4396634 - Shrimp analog (1983-08-02),

Title: Soliman Y Shenouda: Innovator in Food Safety and Efficiency

Introduction

Soliman Y Shenouda is an accomplished inventor based in Tarrytown, NY, with a notable portfolio comprising six patents. His innovations predominantly focus on food safety and processing efficiency, contributing significantly to advancements in the food industry.

Latest Patents

Among his latest inventions are a tool designed to roll filets uniformly and a method for reducing the microbial population on the surfaces of food materials. The latter invention presents a process for minimizing pathogens on fruits and vegetables. This involves contacting the food materials with a first aqueous medium of acidic pH, followed by transfer to a second aqueous medium of basic pH, and subsequently washing with tap water to eliminate base residues.

Career Highlights

Soliman has had a remarkable career, working with prominent companies such as General Foods Limited and Kraft General Foods, Inc. His practical experience in these organizations has undoubtedly shaped his inventive contributions to food technology.

Collaborations

Throughout his career, Soliman has collaborated with notable professionals, including Ann M Rogers and Nabil A El-Hag. These partnerships have enhanced his research and development efforts, aiding in the successful realization of his innovations.

Conclusion

In summary, Soliman Y Shenouda stands out as a significant contributor to innovations in food safety and processing. His work continues to impact the industry, showcasing the importance of inventive thinking in addressing food-related challenges.

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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