Aline Lecocq

Title: Aline Lecocq: Innovator in Nutritional Science

Introduction

Aline Lecocq is a prominent inventor based in Mouvaux, France. She has made significant contributions to the field of nutritional science, particularly through her innovative work with pea protein and maltitol production. With a total of seven patents to her name, Lecocq continues to push the boundaries of food technology.

Latest Patents

Among her latest patents is a pea protein composition that boasts improved nutritional quality. This invention focuses on enhancing the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) of pea protein, making it a valuable addition to food and pharmaceutical compositions. Another notable patent involves a method for producing maltitol with increased yield. This process includes the production of maltose syrup through the hydrolysis of granular starch, followed by hydrogenation to create an aqueous maltitol composition.

Career Highlights

Aline Lecocq has worked with reputable companies such as Roquette Frères and the Commissariat à l'énergie atomique et aux énergies alternatives. Her experience in these organizations has allowed her to develop and refine her innovative ideas in the field of food science.

Collaborations

Throughout her career, Lecocq has collaborated with notable colleagues, including Mathias Ibert and Christian Delporte. These partnerships have contributed to her success and the advancement of her research.

Conclusion

Aline Lecocq is a trailblazer in the realm of nutritional innovations. Her patents reflect her commitment to improving food quality and production methods. Her work continues to inspire advancements in the industry.