Company Filing History:
Years Active: 2012-2016
Title: Luc Terragno: Innovator in Fermented Food Products
Introduction
Luc Terragno is a notable inventor based in Meudon, France. He has made significant contributions to the field of food technology, particularly in the development of fermented food products. With a total of four patents to his name, Terragno's work focuses on enhancing the sensory properties and shelf life of these products.
Latest Patents
Terragno's latest patents include innovative methods for creating fermented food products that contain probiotic strains. One of his patents details the use of sulphur-containing amino acids in concentrations ranging from 5 to 75 mg/ml. This method aims to produce a fermented food product that maintains acceptable sensory properties and has a shelf life of at least 30 days. Another patent focuses on a non-solid fermented food product that also contains probiotic strains, ensuring a shelf life of at least 30 days while achieving a high concentration of beneficial ferments.
Career Highlights
Luc Terragno is currently associated with Compagnie Gervais Danone, a leading company in the food industry. His work at Danone has allowed him to apply his innovative ideas in a practical setting, contributing to the company's reputation for quality and innovation in food products.
Collaborations
Terragno has collaborated with notable colleagues such as Francois Debru and Stephane Herve. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.
Conclusion
Luc Terragno's contributions to the field of fermented food products highlight his innovative spirit and dedication to improving food quality. His patents reflect a commitment to enhancing the health benefits and sensory experiences of consumers.