This inventor holds 1 USPTO granted patent and 1 published patent application. Top assignee: Dupont Nutrition Biosciences Aps. Active years: 2026.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Company Filing History:
Years Active: 2026
Title: Vinni Høyer Lillelund: Innovator in Bread Resilience
Introduction
Vinni Høyer Lillelund is a notable inventor based in Kongens Lyngby, Denmark. He has made significant contributions to the field of food science, particularly in improving bread quality. His innovative approach focuses on enhancing the resilience of bread while reducing the need for added sugars.
Latest Patents
Vinni holds a patent titled "Combination of Nonmaltogenic Exoamylase and Glucoamylase for Improving Bread Resilience and Reducing Amount of Added Sugars." This patent reflects his commitment to advancing baking technology and promoting healthier bread options. He has 1 patent to his name.
Career Highlights
Vinni is currently employed at DuPont Nutrition Biosciences Aps, where he applies his expertise in enzymology to develop solutions that benefit the food industry. His work at DuPont has positioned him as a key player in the innovation of food products.
Collaborations
Throughout his career, Vinni has collaborated with talented professionals such as Svend Haaning and Lene Kragh. These partnerships have fostered a creative environment that encourages the development of groundbreaking solutions in food science.
Conclusion
Vinni Høyer Lillelund is a dedicated inventor whose work is making a significant impact on the food industry. His innovative patent and collaborations highlight his commitment to improving bread quality and promoting healthier eating options.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile