This inventor holds 1 USPTO granted patent. Top assignee: Mta Szegedi Biologiai Kozpont Enzimologiai Intezete. Active years: 1983.
Company Filing History:
Years Active: 1983
Title: Inventor Klara K Bocsa: Innovating Food Protein Utilization
Introduction
Klara K Bocsa, a talented inventor from Budapest, Hungary, has made significant strides in the field of food science. With a focus on enhancing the biological utilization of food and feed proteins, she has developed innovative methods that hold promise for improving digestibility in plant-based proteins.
Latest Patents
Klara Bocsa has been awarded one patent for her groundbreaking invention titled "Method of Modifying the Conformation of Food and Feed Proteins." This invention pertains to a method that modifies the conformation of plant proteins to increase their biological utilization. The process involves treating plant protein with gaseous hydrogen chloride, adjusting its pH to a range of 1.6 to 2.4. This adjustment occurs in a 20% by weight aqueous suspension, ensuring that the proteins remain undissolved while enhancing digestibility. Following this treatment, an alkalizing agent is used to bring the pH to a value between 4 and 7, with consideration for moisture content, which is increased to a maximum of 50% by weight.
Career Highlights
Klara has been affiliated with the MTA Szegedi Biológiai Kutatóközpont Enzimológiai Intézete, where her research and development work contributes to advancing food technology. Her expertise and innovative mindset make her a valuable asset in the research community.
Collaborations
Throughout her career, Klara has collaborated with esteemed colleagues, including Tibor Devenyi and Ferenc Kovats. Their collective efforts have fostered a nurturing environment for innovation and the pursuit of excellence in scientific research.
Conclusion
Klara K Bocsa’s pioneering work in modifying plant protein conformation illustrates her commitment to enhancing nutritional quality in food products. Her patented methods are likely to have a lasting impact on how food scientists approach protein digestibility, setting the stage for further innovations in the field. With her collaborative spirit and dedication to research, Klara continues to inspire the next generation of inventors and scientists.