Sergio L Odorico

Title: Innovations of Sergio L Odorico in Food Technology

Introduction

Sergio L Odorico is a notable inventor based in Markham, Canada, recognized for his contributions to food technology. He has developed a unique patent that enhances the quality and longevity of breading crumbs used in various food products. His innovative approach combines heat-set proteins with traditional breading techniques to improve the overall texture and organoleptic properties of cooked foods.

Latest Patents

Sergio L Odorico holds a patent for novel breading crumbs that incorporate heat-set protein, specifically sodium caseinate. This innovation allows the breading crumbs to maintain their textural qualities even under conditions that typically lead to deterioration, such as refrigeration and freezing. The breading crumbs can be utilized as a predust, batter component, or flour breader, providing versatility in food preparation.

Career Highlights

Odorico is associated with Griffith Laboratories Worldwide, Inc., where he applies his expertise in food science to develop innovative solutions. His work focuses on enhancing the sensory experience of food products, ensuring they remain appealing and enjoyable for consumers.

Collaborations

Throughout his career, Sergio has collaborated with esteemed colleagues, including Donald B Bernacchi and Kenneth S Darley. These partnerships have contributed to the advancement of food technology and the successful implementation of his innovative ideas.

Conclusion

Sergio L Odorico's contributions to the field of food technology through his innovative patent for breading crumbs exemplify the impact of scientific advancements on culinary practices. His work continues to influence the industry, ensuring that food products maintain their quality and appeal.