Catherine F Porcella

Title: Innovations by Catherine F. Porcella

Introduction

Catherine F. Porcella is an accomplished inventor based in West Newton, MA (US). She has made significant contributions to the field of food science, particularly in the development of gluten-derived colloidal dispersions. Her innovative work has led to advancements in edible coatings and their applications in various food products.

Latest Patents

Catherine holds a patent for "Gluten-derived colloidal dispersions, edible coatings therefrom and method of making." This patent describes film-forming colloidal dispersions containing gluten-derived proteins and peptides, along with their methods of manufacture. The colloidal dispersion can be coated onto a variety of substrates to provide a glossy sheen. Additionally, these dispersions can function as an adhesive for adhering particles onto the substrate. Foods coated with this colloidal dispersion are also detailed in her patent.

Career Highlights

Catherine is currently associated with Opta Food Ingredients, Inc., where she continues to innovate in the food ingredient sector. Her work focuses on enhancing food quality and safety through the use of advanced coating technologies.

Collaborations

Catherine has collaborated with notable colleagues such as Mark L. Shulman and Paul J. McGowan. These partnerships have contributed to her success and the advancement of her research in food science.

Conclusion

Catherine F. Porcella's contributions to the field of food science through her innovative patents and collaborations highlight her role as a leading inventor. Her work continues to impact the industry positively, paving the way for future advancements in food technology.