Available Technologies
# of Displayed Technologies: 8 / 8
Applied Category Filter (Click To Remove): Food & Agriculture Microbiology
NanoChitinase: A Truncated-Enzyme, Polymer-Nanoparticle Biocoating for Preventing Post-Harvest Fungal Spoilage
TS-072614 — A highly stable, edible, nano-engineered chitinase formulation that provides superior antifungal protection for fruits, vegetables, and seeds by combining an enhanced chitinase variant with biodegradable polymer nanoparticles for extended shelf life and reduced post-harvest losses.
Post-harvest fungal spoilage remains one of the most costly challenges in global food supply chains, with up to 40–50% losses in onions and strawberries reported in major producing regions. Conventional chemical fungicides face increasing regulatory pressure, safety concerns, and resistance …
- College: College of Engineering (COE)
- Inventors: Wood, David; Deeba, Farah; Rappleye, Chad; Watkins, Davita
- Licensing Officer: Dahlman, Jason "Jay"
Pure Flavor, Pure Potential: Next-Generation Fermentation for Plant-Based Foods
TS-072087 — Unlock exceptional taste, transparency, and market growth in plant protein products with this breakthrough fermentation solution.
Overview
The challenge of off-odors in plant proteins limits their broader adoption across the plant-based food market, despite strong consumer demand for sustainable, allergen-friendly options. Ohio State University’s innovative natural, two-stage microbial fermentation platform replaces c…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Kaur, Manpreet; Barringer, Sheryl
- Licensing Officer: Panic, Ana
Waste-Valorized Nutrition: Functional Feed Ingredients from Dairy and Seafood Byproducts
TS-071371 — Convert dairy and seafood byproducts into high-performance aquafeed ingredients that enhance profitability, sustainability, and feed quality.
Overview
Dairy and seafood processing industries generate significant volumes of nutrient-rich byproducts each year, yet managing this waste remains costly and inefficient. This technology from Ohio State University converts these byproducts into stable, functional feed additives—providing a …
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Kuo, Chih Chun; Campanella, Osvaldo; Dabrowski, Konrad
- Licensing Officer: Panic, Ana
Modular UV Smart Lid System for Enhanced Food Preservation
TS-071056 — The Need
Food waste remains a significant global issue, with the average American discarding over 100 pounds of food annually, amounting to nearly $2,800 in losses per household. A substantial portion of this waste results from premature spoilage due to microbial contamination and suboptimal storage…
- College: College of Engineering (COE)
- Inventors: Wisniewski, Dan; Jacovsky, Matt; Lewis, Tim; Nance, Steven; Remedios, Xavier; Sweet, Joe
- Licensing Officer: Sharick, Joe
Sustainable Packaging Innovation: Engineered for Rapid, Reliable Decomposition
TS-070312 —
Upgrade to packaging that combines robust functional performance with enhanced biodegradability for diverse applications.
The accumulation of plastic waste in the environment threatens ecosystems and public health, as traditional plastics resist degradation. This innovative material offers a sustainable alternative by significantly accelerating the breakdown of packaging, even in challenging low-oxygen conditions.
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- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Pascall, Melvin; Ezeji, Thaddeus; Yousef, Ahmed
- Licensing Officer: Panic, Ana
Scalable Microbial Electrochemical Systems: Maximizing Food Waste Valorization into Biofuels
TS-070156 — This advanced electro-fermentation technology efficiently transforms diverse food waste streams into high-value biofuels, offering a sustainable and scalable solution for industrial applications.
Background
Food waste, with 2.5 billion tons discarded globally each year, drives pollution and greenhouse gas emissions. Conventional disposal methods like landfilling and incineration are unsustainable and risky. This technology leverages microbial electrochemical systems (MES) to transfor…
- College: College of Engineering (COE)
- Inventors: Saba, Beenish "bina"; Cornish, Katrina
- Licensing Officer: Panic, Ana
Helenization:The next milestone of safety and quality control in fermented foods
TS-064186 — The Need:
In the culinary realm of fermented foods, there is a critical need to address the presence of antibiotic-resistant bacteria in fermented foods. Representing a substantial risk to public health by fostering antibiotic resistance in consumers, awareness and concern around antibiotic-resist…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Wang, Hua; Fu, Siying; Li, Yutong
- Licensing Officer: Dahlman, Jason "Jay"
Identification of Bacteria That Promote Plant Growth with Low Fertilizer Inputs.
TS-062225 — The Need: Enhancing Greenhouse Ornamental Crop Production with Plant Growth Promoting Rhizobacteria (PGPR)
In the competitive and environmentally-conscious market of greenhouse ornamental crop production, the need for sustainable and efficient cultivation methods has become increasingly paramount. …
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Jones, Michelle; Chapin, Laura; Nordstedt, Nathan; South, Kaylee
- Licensing Officer: Panic, Ana
