Available Technologies
# of Displayed Technologies: 8 / 8
Applied Category Filter (Click To Remove): Fermentation & Microbially-Produced Agents
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
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
Enhancing Iron Availability in Soilless Greenhouse Systems: A Biotechnological Approach Using Siderophore-Producing Bacteria
TS-067293 —
In soilless greenhouse environments, iron (Fe) bioavailability is significantly reduced, creating a critical challenge for plant growth. Factors such as rapid oxidation of Fe2+ to Fe3+, high pH, alkalinity, and phosphate-rich fertilizers contribute to Fe deficiency, adversely affecting essential p…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Jones, Michelle; Chapin, Laura; Naik, Sachin; Nordstedt, Nathan
- Licensing Officer: Panic, Ana
Enhancing Phosphorus Availability in Greenhouse Cultivation with Phosphorus-Solubilizing Bacteria
TS-067292 —
Phosphorus (P) is a critical nutrient essential for plant growth, yet it often remains inaccessible in soils due to its tendency to form insoluble complexes with metal cations. This issue is particularly acute in soilless cultivation systems used in greenhouse production, where phosphorus deficien…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Jones, Michelle; Chapin, Laura; Naik, Sachin
- Licensing Officer: Panic, Ana
Sustainable Phosphorus Management: Enhancing Greenhouse Efficiency with Plant Growth Promoting Rhizobacteria (PGPR)
TS-067291 —
The greenhouse industry is increasingly concerned with the environmental impact and economic volatility associated with the use of synthetic fertilizers in soilless substrates. With growing awareness of water contamination risks and fluctuating fertilizer prices, there is a pressing demand for al…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Jones, Michelle; Chapin, Laura; Nordstedt, Nathan; Quijia Pillajo, Juan
- 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
