Maria De Angelis

Title: Maria De Angelis: Innovator in Gluten-Free Biotechnology

Introduction

Maria De Angelis is a prominent inventor based in Bari, Italy, known for her significant contributions to the field of biotechnology, particularly in the development of gluten-free products. With a total of four patents to her name, she has focused on creating innovative solutions for individuals with gluten sensitivities.

Latest Patents

One of her latest patents is a process of microbic biotechnology for completely degrading gluten in flours. This invention utilizes selected lactic acid bacteria and fungal enzymes to achieve a residual gluten concentration lower than 20 ppm in various cereal flours. This detoxified flour can then be used in a standardized biotechnological protocol for producing a range of gluten-free foods. Another notable patent is a mixture of lactic bacteria for the preparation of gluten-free baked products. This invention involves using a 'natural yeast' based on selected lactic bacteria as a leavening agent, enhancing the sensory and nutritional properties of gluten-free bread, specifically designed for celiac patients.

Career Highlights

Throughout her career, Maria has worked with notable companies such as Giuliani S.p.A. and the National Research Council of Italy (Consiglio Nazionale Delle Ricerche). Her work has significantly impacted the gluten-free food industry, providing healthier options for those with dietary restrictions.

Collaborations

Maria has collaborated with esteemed colleagues, including Giammaria Giuliani and Anna Benedusi, contributing to her innovative research and development efforts.

Conclusion

Maria De Angelis stands out as a key figure in the advancement of gluten-free biotechnology. Her inventions not only address the needs of individuals with gluten intolerance but also pave the way for healthier food options in the market.