Company Filing History:
3 out of 7 
2 out of 20 Years Active: 1994-2001
Title: The Innovative Genius of Antonio Chierici
Introduction
Antonio Chierici, an esteemed inventor based in Parma, Italy, has made significant strides in the fields of food technology and manufacturing. With a total of five patents to his name, Chierici's work primarily focuses on enhancing the production and quality of food products, contributing to advancements in the culinary industry.
Latest Patents
Among his notable inventions is a groundbreaking method for producing filled pasta. This innovative approach involves creating filled fresh or dried pasta that contains a filling encased in rolled pasta dough with a moisture content of 25% to 40%. The method features a unique design where a notch is formed in the peripheral portion of the dough, which impacts the central area designated for the filling. The resulting filled pasta boasts improved consistency and palatability compared to conventional varieties upon cooking.
Another significant patent attributed to Chierici is for equipment designed to produce cereal bars on an industrial scale. This invention streamlines the cereal manufacturing process by loading measured quantities of cereal flakes into forming molds. The flakes are then subjected to successive pressure pulses, which compact them, greatly reducing their tendency to crumble and ensuring the production of sturdy cereal aggregates.
Career Highlights
Chierici's professional journey includes key roles at several prominent companies. He is notably associated with Barilla Alimentare S.p.A. and Barilla G.er.f.lli - Società Per Azioni. His work with these organizations has been instrumental in the development and commercialization of innovative food products, and his patents reflect a deep understanding of both culinary science and industrial processes.
Collaborations
Throughout his career, Antonio Chierici has collaborated with talented professionals in the industry, including coworkers Enrico Schiaretti and Daniele Capetta. These collaborations have not only enhanced his projects but have also fostered a culture of innovation and excellence within the teams he has worked with.
Conclusion
Antonio Chierici stands out as a key figure in the realm of food innovation, with his patents contributing significantly to the advancement of food production techniques. His commitment to enhancing the quality and consistency of pasta and cereal products exemplifies his role as a trailblazer in the culinary field. As he continues to innovate, the impact of his work is sure to resonate throughout the industry, inspiring future generations of inventors and food technologists.