Location History:
- Bari, IT (2016 - 2017)
- Milan, IT (2016 - 2019)
Company Filing History:
Years Active: 2016-2025
Title: Raffaella Di Cagno: Innovator in Microbial Biotechnology
Introduction
Raffaella Di Cagno is a prominent inventor based in Milan, Italy. She has made significant contributions to the field of microbial biotechnology, particularly in the development of processes that enhance food production and safety. With a total of five patents to her name, her work is recognized for its innovative approach to addressing nutritional needs and food quality.
Latest Patents
One of her latest patents is a microbiological process for the production of bee bread. This invention involves a biotechnological process that inoculates pollen with lactic bacteria, leading to the fermentation of the pollen. The resulting fermented pollen possesses nutritional and organoleptic properties akin to naturally produced bee bread, making it valuable in the food and nutraceutical sectors.
Another notable patent is the process of microbic biotechnology for completely degrading gluten in flours. This invention utilizes selected lactic acid bacteria and fungal enzymes to achieve complete gluten degradation in various cereal flours. The process ensures that the residual gluten concentration is lower than 20 ppm, allowing for the production of gluten-free foods that meet standardized biotechnological protocols.
Career Highlights
Raffaella Di Cagno works at Giuliani S.p.a., where she continues to innovate in the field of biotechnology. Her research focuses on improving food safety and nutritional quality through advanced microbial processes. Her contributions have positioned her as a leader in her field, influencing both academic and industrial practices.
Collaborations
She collaborates with notable colleagues such as Marco Gobbetti and Giammaria Giuliani, who share her passion for advancing food technology and safety. Their combined expertise fosters a dynamic research environment that drives innovation.
Conclusion
Raffaella Di Cagno's work exemplifies the intersection of science and nutrition, showcasing her commitment to improving food quality through innovative biotechnological processes. Her patents reflect her dedication to addressing contemporary challenges in the food industry.