Company Filing History:
Years Active: 2016-2019
Title: Carlo Giuseppe Rizzello: Innovator in Microbic Biotechnology
Introduction
Carlo Giuseppe Rizzello is a notable inventor based in Bari, Italy. He has made significant contributions to the field of microbic biotechnology, particularly in the development of processes for degrading gluten in various flours. With a total of 2 patents to his name, Rizzello's work is paving the way for advancements in gluten-free food production.
Latest Patents
Rizzello's latest patents focus on the use of lactic acid bacteria and fungal enzymes for the complete degradation of gluten in flours. His innovative process aims to reduce the residual gluten concentration to lower than 20 ppm, making it suitable for producing gluten-free foods. This technology is particularly relevant for bread, durum wheat, barley, rye, and oat flour, providing a standardized biotechnological protocol for detoxification.
Career Highlights
Carlo Giuseppe Rizzello is associated with Giuliani S.p.A., where he applies his expertise in biotechnology. His work has garnered attention for its potential impact on the food industry, especially for individuals with gluten sensitivities. Rizzello's dedication to innovation is evident in his research and development efforts.
Collaborations
Rizzello collaborates with notable colleagues such as Giammaria Giuliani and Anna Benedusi. Their combined efforts contribute to the advancement of gluten degradation technologies and the promotion of gluten-free food options.
Conclusion
Carlo Giuseppe Rizzello is a pioneering inventor whose work in microbic biotechnology is transforming the landscape of gluten-free food production. His innovative patents and collaborations highlight the importance of scientific advancements in addressing dietary needs.