Company Filing History:
2 out of 334 
1 out of 2 
1 out of 1 Years Active: 1978-1985
Title: Marco Canella: Innovator in Food Science
Introduction
Marco Canella is a distinguished inventor based in Rome, Italy. He has made significant contributions to the field of food science, particularly in the development of innovative protein products and methods for improving food safety. With a total of 4 patents to his name, Canella's work is characterized by a commitment to enhancing nutritional properties and addressing food safety concerns.
Latest Patents
One of Canella's latest patents is for a fermented sunflower meal and the method for its preparation. This new protein product is created through the lactic fermentation of de-oiled meal derived from sunflower seeds. Compared to the starting material, this fermented product exhibits improved chemical, physical, and nutritional properties. These enhancements include increased protein solubility, a reduced level of chlorogenic acid, the absence of fermentable sugars such as raffinose, and a higher content of lysine, which is the main limiting amino acid in sunflower. 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 by Canella 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. This innovative approach aims to enhance the safety and quality of vegetable-based food products.
Career Highlights
Throughout his career, Marco Canella has worked with notable companies such as Snamprogetti S.p.a. and Eni (Ente Nazionale Idrocarburi). His experience in these organizations has allowed him to apply his innovative ideas in practical settings, contributing to advancements in food technology.
Collaborations
Canella has collaborated with esteemed colleagues, including Giancarlo Sodini and Daniele Marghinotti. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and the development of groundbreaking solutions in food science.
Conclusion
Marco Canella's contributions to food science through his patents and collaborations highlight his role as an innovator in the industry. His work not only enhances the nutritional value of food products but also addresses critical safety concerns, making a lasting impact on the field.