Location History:
- Rome, IT (1978 - 1984)
- Grottaferrata, IT (1985)
Company Filing History:
2 out of 334 
1 out of 2 
1 out of 1 Years Active: 1978-1985
Title: Giancarlo Sodini: Innovator in Food Science
Introduction
Giancarlo Sodini is a notable inventor based in Rome, Italy, recognized for his contributions to food science and technology. With a total of 5 patents, he has made significant advancements in the field of protein products and mycotoxin extraction.
Latest Patents
One of his latest patents is for a fermented sunflower meal and the method for its preparation. This innovative protein product is created through the lactic fermentation of de-oiled meal derived from sunflower seeds. It boasts improved chemical, physical, and nutritional properties compared to the original material. These enhancements include increased protein solubility, a reduced level of chlorogenic acid, the absence of fermentable sugars like raffinose, and a higher content of lysine, which is the main limiting amino acid in sunflowers. The lactic fermentation process, which is not spontaneous for sunflower meal in water, is achieved by acidifying an aqueous suspension of the meal and allowing it to incubate for several days.
Another significant patent involves a method for extracting mycotoxins from vegetable flours. This method utilizes an organic solvent containing at least one polar group in conjunction with an aqueous solution of an electrolyte, providing an effective means of purifying vegetable flours.
Career Highlights
Throughout his career, Giancarlo has worked with prominent companies such as Snamprogetti S.p.a. and Eni (Ente Nazionale Idrocarburi). His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Giancarlo has collaborated with notable colleagues, including Marco Canella and Daniele Marghinotti, further enhancing his work in the field.
Conclusion
Giancarlo Sodini's innovative work in food science, particularly in the development of fermented sunflower meal and mycotoxin extraction methods, showcases his commitment to advancing nutritional products. His contributions are significant in improving food quality and safety.