Company Filing History:
Years Active: 1993-1997
Title: Celebrating the Innovations of Christy A Nardelli
Introduction
Christy A Nardelli, an accomplished inventor based in Westerville, Ohio, has made significant contributions to the field of food science, particularly through her work with soy protein and dairy products. With a remarkable total of seven patents to her name, her innovations focus on enhancing the quality and safety of food products.
Latest Patents
Among her most notable patents is the innovation titled "Isolation of proteins by ultrafiltration." This groundbreaking work outlines a method for preparing high-quality soy protein isolate with a significant reduction in phytate and aluminum. The process involves creating a defatted soy flour slurry and adjusting its pH to solubilize the protein, allowing it to pass through an ultrafiltration membrane that effectively rejects unwanted components. Once filtered, the soluble protein is precipitated by adjusting the pH to the isoelectric range of soy proteins.
Another significant patent from Christy A Nardelli is the process "Removal of phosphorous from mammalian milk using ion exchange." This innovative method addresses the removal of phosphorous from bovine skim milk by passing it through specialized ion exchange materials at elevated temperatures. The process utilizes neutralized ion exchange materials that can be easily regenerated, showcasing Christy's ability to develop efficient solutions for dairy processing.
Career Highlights
Christy A Nardelli works at Abbott Laboratories Corporation, a global healthcare company known for its commitment to advancing science and technology in health. Throughout her career, she has focused on practical applications of food science that improve consumer health and safety, further establishing her reputation as a leader in her field.
Collaborations
Throughout her career, Christy has collaborated with esteemed colleagues, including Terrence B Mazer and Arthur J Hogarth. Their joint efforts have contributed to advancing research and product development, particularly in the realm of dietary proteins and food safety.
Conclusion
With her innovative thinking and commitment to scientific advancement, Christy A Nardelli exemplifies the impact that dedicated inventors can have on the food industry. Her patents not only contribute to improving product quality but also showcase the importance of research and collaboration in driving innovations in food science.
Inventor’s Patent Attorneys refers to legal professionals with specialized expertise in representing inventors throughout the patent process. These attorneys assist inventors in navigating the complexities of patent law, including filing patent applications, conducting patent searches, and protecting intellectual property rights. They play a crucial role in helping inventors secure patents for their innovative creations.