Company Filing History:
2 out of 898 
1 out of 336 Years Active: 2021-2024
Title: Innovator Spotlight: Young Ji Han from Daegu, KR
Introduction: Young Ji Han is a notable inventor based in Daegu, South Korea, recognized for his innovative contributions to the field of food technology. With a total of two patents to his name, Young Ji has made significant advancements that emphasize health and nutrition.
Latest Patents: Young Ji Han's recent patents include a "Creamer Comprising Vegetable Lipids and Allulose," which outlines a novel formulation combining vegetable lipids, casein, maltose, phosphates, and allulose. This invention aims to enhance the quality and health benefits of creamers. Additionally, he holds a patent for an "Allulose-containing Composition for Promoting Excretion of Vegetable Lipids from the Body," which provides details on a composition designed to facilitate the excretion of vegetable lipids, accompanied by a food product containing this beneficial formulation.
Career Highlights: Young Ji Han has honed his expertise through his association with reputable institutions. He has worked at CJ Cheiljedang Corporation, a leading company in the food industry, where he contributed to innovative projects. Furthermore, his role at the Kyungpook National University Industry-Academic Cooperation Foundation has allowed him to engage in research collaboration to bridge academic discoveries and practical applications in the industry.
Collaborations: Throughout his career, Young Ji has collaborated with esteemed colleagues, including Young Mi Lee and Seong Bo Kim. Their collective efforts in research and development have further propelled advancements in the field, leading to impactful inventions that benefit consumers.
Conclusion: Young Ji Han exemplifies the spirit of innovation in food technology through his inventive contributions and collaborations. As he continues to develop and refine his ideas, his work will undoubtedly influence the industry, promoting healthier options for consumers and showcasing the potential of utilizing natural components in food products.