Available Technologies
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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"
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"
