Company Filing History:
Years Active: 2020-2025
Title: Armand Valsesia: Innovator in Nutritional Science
Introduction
Armand Valsesia is a notable inventor based in Chavannes-pres-Renens, Switzerland. He has made significant contributions to the field of nutritional science, particularly in the area of weight loss and maintenance. With a total of 2 patents, Valsesia's work focuses on innovative methods to assist individuals in achieving and maintaining weight loss.
Latest Patents
Valsesia's latest patents include two groundbreaking inventions. The first patent, titled "Methods for the improvement and maintenance of weight loss," presents a nutritional composition designed for use in dietary interventions aimed at weight loss. This composition includes one or more amino acids, such as proline, histidine, glycine, and hydroxyproline, which can aid in weight loss for obese individuals resistant to caloric restriction alone. The second patent, "Biomarkers for predicting weight loss and weight maintenance," outlines a method for assessing a subject's predisposition to weight loss through dietary interventions. This method involves determining specific nucleotide polymorphisms and detecting biomarkers genetically linked to these positions.
Career Highlights
Armand Valsesia is currently employed at Société des Produits Nestlé S.A., a leading company in the food and nutrition industry. His work at Nestlé allows him to apply his innovative ideas in a practical setting, contributing to the development of effective nutritional solutions.
Collaborations
Throughout his career, Valsesia has collaborated with esteemed colleagues, including Jorg Hager and François-Pierre Martin. These collaborations have further enriched his research and development efforts in the field of nutrition.
Conclusion
Armand Valsesia stands out as an influential inventor in nutritional science, with a focus on weight loss and maintenance. His innovative patents and contributions to Société des Produits Nestlé S.A. highlight his commitment to improving dietary interventions for better health outcomes.