Beijing, China

Weiyao Shi

USPTO Granted Patents = 14 

Average Co-Inventor Count = 8.0

ph-index = 1


Location History:

  • Bethlehem, PA (US) (2021 - 2023)
  • Beijing, CN (2021 - 2024)

Company Filing History:


Years Active: 2021-2024

where 'Filed Patents' based on already Granted Patents

14 patents (USPTO):

Title: **Weiyao Shi: An Innovator in Sweetener and Flavor Compositions**

Introduction

Weiyao Shi is a prominent inventor based in Beijing, China, known for his significant contributions to the field of food science, particularly in the development of sweeteners and flavor compositions. With a total of 14 patents to his name, he has made notable advancements that improve taste profiles in various culinary applications.

Latest Patents

Among Weiyao Shi's latest innovations are patents that focus on sweetener and flavor compositions. These inventions disclose improved taste profiles and encompass methods of making and using such sweeteners and flavor compositions. His work provides valuable insights into enhancing the flavor experiences of consumers, demonstrating his commitment to innovation in food technology.

Career Highlights

Throughout his career, Weiyao Shi has collaborated with various organizations, including Epc Natural Products Co., Ltd., where he has applied his expertise in developing new and improved food products. His innovative spirit and dedication to research have led to significant contributions in the industry, marking him as a key figure in his field.

Collaborations

Weiyao Shi has worked alongside talented individuals such as Jingang Shi and Xin Shi. Their collaboration showcases a collective effort in advancing research and development in sweeteners and flavor compositions, fostering an environment of shared knowledge and innovation.

Conclusion

In conclusion, Weiyao Shi's work exemplifies the spirit of innovation in the food industry. His patents on sweetener and flavor compositions reflect a deep understanding of consumer preferences and a commitment to improving food experiences. As he continues to push the boundaries of research, his contributions will undoubtedly shape the future of flavor and sweetness in culinary applications.

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