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For the Inventor, By the Inventor

Broenshoej, Denmark

Thomas Janzen

This inventor holds 18 USPTO granted patents and 19 published patent applications and 12 EPO patents, primarily in Lactic Acid Bacteria. Top assignee: Chr. Hansen A/s. Active years: 2011-2026.

IDiyas Innovation Intelligence. (2026). Inventor Profile: Thomas Janzen. Retrieved from https://idiyas.com/inventor/thomas-janzen

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

Calculating rank
USPTO Granted Patents = 18 

% Patents Active = 94.4

 

Average Co-Inventor Count = 2.5

ph-index = 4

Forward Citations = 30(Granted Patents)


Location History:

  • Frederiksberg, DK (2011 - 2017)
  • Broenshoej, DK (2014 - 2023)
  • Hoersholm, DK (2023 - 2024)

Company Filing History:

goldMedal18 out of 192 
 
Chr. Hansen A/s
 patents

Years Active: 2011-2026

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Areas of Expertise:
Fermented Milk
Cheese Production
Galactose Reduction
Bacteriophage Resistance
Streptococcus Thermophilus
Post Acidification Control
Food Texturization
Heat-Treated Products
18 patents (USPTO):Explore Patents
1. 12582133 - USE OF ST GAL(+) BACTERIA FOR PRODUCING A FERMENTED MILK PRODUCT WITH A RELATIVELY HIGH STABLE PH (2026-03-24),
2. 12035726 - Method for producing a cheese with reduced amount of galactose (2024-07-16),
3. 11758914 - Method of producing Streptococcus thermophilus mutant strains (2023-09-19),
4. 11690384 - (ST) cell to make e.g. mozzarella cheese (2023-07-04),
5. 11684073 - Fermented milk inoculated with both lactic acid bacteria (LAB) and (2023-06-27),
6. 11606965 - Lactic acid bacteria for a heat-treated food product for storage at ambient temperature (2023-03-21),
7. 11564399 - Method of producingmutant strains (2023-01-31),
8. 11345883 - Bacteria (2022-05-31),
9. 11272716 - Bacteria (2022-03-15),
10. 10813367 - Method of producing a fermented milk product with improved control of post acidification (2020-10-27),
11. 9562221 - Lactic bacterium for texturizing food products selected on the basis of phage resistance (2017-02-07),
12. 9416351 - Lactic bacterium for texturizing food products selected on basis of phage resistance (2016-08-16),
13. 9060524 - Bacterium (2015-06-23),
14. 9028896 - [object Object] (2015-05-12),
15. 8865238 - Bacterium (2014-10-21),

Title: The Innovative Contributions of Thomas Janzen

Introduction

Thomas Janzen is a notable inventor based in Broenshoej, Denmark. He has made significant contributions to the field of food technology, particularly in dairy products. With a total of 17 patents to his name, Janzen's work focuses on improving the quality and health aspects of cheese production.

Latest Patents

Among his latest patents is a method for producing cheese with a reduced amount of galactose. This innovative method involves inoculating milk with Gal(+) bacteria and Gal(+) Lac(−) bacteria, which helps in creating a healthier cheese option. Another significant patent is the method of producing Streptococcus thermophilus mutant strains, which outlines a process for developing specific bacterial strains beneficial for cheese production.

Career Highlights

Janzen is currently associated with Chr. Hansen A/S, a leading global supplier of ingredients for the food, nutritional, pharmaceutical, and agricultural industries. His work at Chr. Hansen has allowed him to explore and implement innovative solutions in dairy technology.

Collaborations

Throughout his career, Janzen has collaborated with talented individuals such as Ditte Ellegaard Christiansen and Patrick Derkx. These partnerships have contributed to the advancement of his research and the successful development of his patented methods.

Conclusion

Thomas Janzen's contributions to dairy technology through his innovative patents have made a significant impact on the industry. His work continues to pave the way for healthier cheese production methods, benefiting consumers and the food industry alike.

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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