This inventor holds 14 USPTO granted patents and 6 published patent applications, plus 16 CIPO patents and 14 EPO patents, primarily in Food Processing. Top assignees: Cooperatie Avebe U.a., Cooperatic Avebe U.a., Cooperative Avebe U.a.. Active years: 2013-2024.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile
Location History:
- Gieten, NL (2013 - 2023)
- Veendam, NL (2020 - 2024)
Company Filing History:
12 out of 32 
1 out of 1 
1 out of 2 Years Active: 2013-2024
Areas of Expertise:
Title: The Innovations of Marco Luigi Federico Giuseppin
Introduction
Marco Luigi Federico Giuseppin, an accomplished inventor based in Gieten, Netherlands, has made significant contributions to the fields of food processing and nutrition through his inventive solutions. With a total of 14 patents to his name, Giuseppin has focused on advancing methodologies for extracting valuable compounds from agricultural products, particularly root and tuber juices.
Latest Patents
Two of his latest notable patents highlight his ingenuity in processing techniques. The first patent revolves around the "Freeze concentration of root- or tuber juice," which describes a pioneering method for the treatment of root and tuber juices. This innovative approach is poised to enhance the quality and efficiency of juice extraction from these crops.
The second patent, "Potato protein isolates," presents a novel process for obtaining a specific potato protein fraction using a unique absorbent. This invention emphasizes a carrier material comprising a specially developed polymeric substance that is functionalized with suitable ligands. By utilizing this functionalized support carrier, Giuseppin's invention aims to achieve higher effectiveness in extracting potato protein fractions, addressing the growing demand for plant-based proteins.
Career Highlights
Throughout his career, Marco Giuseppin has collaborated with leading companies in the agricultural sector, most notably with Cooperatie Avebe U.A. His work with such organizations underscores his commitment to innovating in food science and improving the efficiency of agricultural processing techniques.
Collaborations
Giuseppin has also collaborated with notable professionals, including Robin Eric Jacobus Spelbrink and Marc Christiaan Laus. These partnerships have further enriched his research and development efforts, allowing for diverse insights and technological advancements in his field.
Conclusion
Marco Luigi Federico Giuseppin stands out as a prolific inventor whose patents reflect a deep understanding of food technology and innovation. With a focus on enhancing the extraction processes of root and tuber juices, his work not only contributes to the advancement of nutritional science but also supports the global trend towards more sustainable food production methods. Giuseppin continues to be a significant figure in the realm of agricultural innovations, paving the way for future inventions that could transform the industry.
Data source: USPTO (United States Patent and Trademark Office) public patent records. Weekly synchronization. How IDiyas builds this profile