Company Filing History:
Years Active: 2008
Title: Franco Dameno - Innovator in Pasta Preparation
Introduction
Franco Dameno is a notable inventor based in Parma, Italy. He has made significant contributions to the food industry, particularly in the preparation of pasta. His innovative approach has led to the development of a unique method that enhances the quality and shelf-life of cooked pasta.
Latest Patents
Franco Dameno holds a patent for a process titled "Process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life." This method involves preparing fresh alimentary pasta from a dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, and dipped in an aqueous solution of an edible acid to achieve a pH no more than 4.1. Finally, the pasta is metered into suitable packages and subjected to sanitization.
Career Highlights
Franco Dameno is associated with Barilla Alimentare S.p.A., a leading company in the pasta industry. His work has contributed to the advancement of food technology and the development of ready-to-eat meals. His innovative methods have set new standards in the preparation and preservation of pasta products.
Collaborations
Franco has collaborated with notable colleagues such as Irene Buiat and Oreste Caselli. Their combined expertise has further enhanced the research and development efforts within the company.
Conclusion
Franco Dameno's contributions to the pasta industry through his innovative patent demonstrate his commitment to improving food technology. His work not only enhances the quality of pasta but also extends its shelf-life, benefiting consumers and the industry alike.