Francisco Sosa

Title: Francisco Sosa: Innovator in Cereal Flour Production

Introduction

Francisco Sosa is a notable inventor from Mexico, recognized for his contributions to the field of cereal flour production. With a focus on innovative bioprocesses, he has developed methods that enhance the quality and efficiency of grain-based food ingredients. Although he currently holds no patents, his work has significant implications for the food industry.

Latest Patents

Sosa's latest patents include "Continuous Production Of Cereal Flour And Whole-Cereal Flour For Grain-Based Foods Using A High-Solid Conditioning" and "Continuous Production Of Masa Flour And Whole-Corn Flour For Grain-Based Foods, Using A Novel Precooking." The first patent describes a bioprocess and apparatus for the continuous production of masa and whole-corn flours. This process involves several steps, including providing a fine grind fraction of corn kernel, combining it with enzymes, and high-solid conditioning to produce flour. The second patent outlines a method for producing masa and whole-corn flour, detailing the preconditioning of corn, grinding, and various processing techniques to achieve a high-quality product.

Career Highlights

Throughout his career, Sosa has worked with various companies, including Investigacion De Tecnologia Avanzada, S.A. De C.V. and Roberto Gonzalez Barrera. His experience in these organizations has allowed him to refine his skills and contribute to advancements in food technology.

Collaborations

Sosa has collaborated with notable individuals in his field, including Felipe A Rubio and Manuel J Rubio. These partnerships have facilitated the exchange of ideas and fostered innovation in cereal processing techniques.

Conclusion

Francisco Sosa's work in cereal flour production showcases his commitment to innovation and improvement in food technology. His contributions, although not yet patented, reflect a deep understanding of the processes involved in creating high-quality grain-based foods.