Bagsvaerd, Denmark

Thomas Rasmussen

This inventor holds 4 USPTO granted patents and 1 published patent application. Top assignee: Novozymes A/s. Active years: 2018-2026.

USPTO Granted Patents = 4 

% Patents Active = 100.0

Average Co-Inventor Count = 6.0

ph-index = 1

Forward Citations = 3(Granted Patents)


Company Filing History:


Years Active: 2018-2026

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4 patents (USPTO):Explore Patents

Title: Innovations by Thomas Rasmussen

Introduction

Thomas Rasmussen is a notable inventor based in Bagsvaerd, Denmark. He has made significant contributions to the field of fermentation technology, holding a total of 4 patents. His work focuses on processes that enhance the production of fermentation products, showcasing his expertise and innovative spirit.

Latest Patents

One of Thomas Rasmussen's latest patents is titled "Processes of Producing Fermentation Products." This invention relates to methods for producing a fermentation product by liquefying a starch-containing material with an alpha-amylase. The process includes pre-saccharifying and/or saccharifying and fermenting using a fermentation organism in the presence of a carbohydrate source-generating enzyme and a cellulolytic composition. Additionally, the invention addresses methods for dewatering whole stillage, further enhancing the efficiency of fermentation processes.

Career Highlights

Thomas Rasmussen is associated with Novozymes A/S, a leading company in the biotechnology sector. His work at Novozymes has allowed him to apply his innovative ideas in practical applications, contributing to advancements in fermentation technology.

Collaborations

Throughout his career, Thomas has collaborated with notable colleagues, including Michael John Akerman and Zhengfang Kang. These collaborations have fostered a creative environment that encourages the development of groundbreaking technologies.

Conclusion

Thomas Rasmussen's contributions to fermentation technology through his patents and work at Novozymes A/S highlight his role as an influential inventor in the field. His innovative processes continue to shape the future of fermentation product production.

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