Le Mont s/Lausanne, Switzerland

Thang Ho Dac

USPTO Granted Patents = 10 


 

Average Co-Inventor Count = 3.2

ph-index = 4

Forward Citations = 54(Granted Patents)


Location History:

  • Le Mont sur Lausanne, CH (2001)
  • Le Mont/Lausanne, CH (2002)
  • Le Mont s/Lausanne, CH (1992 - 2017)

Company Filing History:


Years Active: 1992-2017

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10 patents (USPTO):Explore Patents

Title: Thang Ho Dac: Innovator in Food Composition

Introduction

Thang Ho Dac is a prominent inventor based in Le Mont s/Lausanne, Switzerland. He has made significant contributions to the field of food technology, holding a total of 10 patents. His work focuses on enhancing food compositions and fortifying products with essential nutrients.

Latest Patents

One of his latest patents is titled "Food composition comprising desferrichrysin." This invention relates to a non-beverage food composition that includes desferrichrysin, iron, phenolic chromophore compounds, and culinary fruit. The invention also highlights the use of desferrichrysin to prevent color change in iron-fortified food products and outlines a process for fortifying food with iron. Another notable patent is "Natural taste enhancing savoury base and a process for its preparation." This invention involves a cultured savory base with increased umami power, comprising up to 80% of naturally derived compounds such as glutamate, IMP, and GMP, along with other food-derived compounds.

Career Highlights

Thang Ho Dac is currently associated with Nestec S.A., where he continues to innovate in the food industry. His expertise in food composition and fortification has positioned him as a key player in developing healthier food options.

Collaborations

He has collaborated with notable coworkers, including Robert D Wood and Bee Gim Lim, contributing to various projects that enhance food quality and safety.

Conclusion

Thang Ho Dac's innovative work in food composition and fortification demonstrates his commitment to improving nutritional standards in food products. His patents reflect a deep understanding of food science and a dedication to enhancing the culinary experience.

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