Maarit Simell

Title: Innovator Maarit Simell and Her Contributions to Cereal Processing

Introduction

Maarit Simell is a notable inventor based in Vantaa, Finland. She has made significant contributions to the field of food processing, particularly in the area of cereal treatment. Her innovative approach has the potential to enhance the nutritional value of cereals, making them more beneficial for consumers.

Latest Patents

Maarit Simell holds a patent for a process that involves steeping cereals with a new enzyme preparation. This method specifically targets corn or sorghum kernels, which are steeped in warm water containing sulfur dioxide. The process includes the use of one or more phytin-degrading enzymes, such as phytase and acid phosphatases. This innovative technique aims to eliminate or greatly reduce phytic acid and its salts, thereby improving the digestibility and nutritional profile of the cereals.

Career Highlights

Simell is currently associated with Dorr-Oliver Incorporated, a company known for its advancements in food processing technologies. Her work at the company has allowed her to apply her research and innovations in practical settings, contributing to the development of more efficient food processing methods.

Collaborations

One of her notable collaborators is Abraham Caransa, who has worked alongside her in various projects. Their partnership has fostered a creative environment that encourages the exploration of new ideas and solutions in the field of cereal processing.

Conclusion

In summary, Maarit Simell is a pioneering inventor whose work in cereal processing has the potential to revolutionize the industry. Her patented process not only addresses nutritional concerns but also showcases the importance of innovation in food technology.