Konalantie, Finland

Pirkko Aaltonen


Average Co-Inventor Count = 3.0

ph-index = 1

Forward Citations = 66(Granted Patents)


Company Filing History:


Years Active: 1991

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1 patent (USPTO):Explore Patents

Title: Innovation and Enzymatic Advancements: The Contributions of Pirkko Aaltonen

Introduction: Pirkko Aaltonen, a notable inventor based in Konalantie, Finland, has made significant strides in the field of food technology. With a focus on extending the shelf life of food products, his innovative patent demonstrates the vital role that enzymatic compositions can play in the preservation of foodstuffs.

Latest Patents: Aaltonen holds one patent, which is titled "Glucose oxidase food treatment and storage method." This invention involves an enzymatic composition designed to enhance food preservation by utilizing a glucose oxidase/catalase enzyme preparation. This method is versatile, applicable in both normal and modified atmosphere packaging, thereby broadening the potential for its use in the food industry.

Career Highlights: Pirkko Aaltonen's accomplishments reflect a strong dedication to innovation in food technology. His work with Stabra Ag has positioned him as a key figure within the company, contributing to advancements that have practical implications for food storage and treatment. His expertise in enzymatic applications showcases how scientific research can directly influence the everyday lives of consumers.

Collaborations: Throughout his career, Aaltonen has had the opportunity to collaborate with talented individuals such as Paavo Lehtonen and Ulla Karilainen. Their teamwork exemplifies the collaborative spirit often found in research and development, where diverse ideas come together to create impactful inventions.

Conclusion: Pirkko Aaltonen's work represents a blend of innovation and practical application in food preservation technology. With his remarkable patent on glucose oxidase treatment methods, he not only contributes to the advancement of the food industry but also ensures that consumers have access to safer and longer-lasting food products. His collaborations with fellow experts highlight the importance of teamwork in pushing the boundaries of invention and innovation.

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