Available Technologies
# of Displayed Technologies: 10 / 30
Applied Category Filter (Click To Remove): Food Production & Products
Upcycling Blueberry Pomace into Clean Label Natural Colorants: Single‑step fermentation platform for stable pyranoanthocyanins
TS-073174 — The Need
The global move away from petroleum‑based synthetic dyes and the known instability of conventional anthocyanins are creating urgent demand for more robust, clean‑label color solutions, particularly in heat‑processed, vitamin C–fortified, and mid‑pH foods and beverages. At the…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Giusti, M. Monica; Porras Guardado, Carlos
- Licensing Officer: Panic, Ana
Lower Sodium, No Compromise: Novel small molecule that enhances perceived saltiness
TS-072972 — The Need:
In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this cris…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Tello Camacho, Edisson; Wang, Irene
- Licensing Officer: Panic, Ana
UpcycleBites
TS-072718 — Turning Food Waste into Premium Plant-Based Snacks
Food waste is one of the most pressing—and overlooked—challenges in modern food systems, driving environmental harm while squandering valuable nutrients and economic potential. At the same time, consumers and industry are searching for sustainable practices that deliver real commercial…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Vodovotz, Yael; Campanella, Osvaldo; Ezeji, Thaddeus; Ghosh, Rinky; Knobloch, Thomas; Shetty, Hrithik; Weir, Mark
- 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
Novel Small-Molecule Natural Product Salt Enhancing Compounds
TS-065450 — The Need:
In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this cris…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Kokkinidou, Smaro "Smaro"; Peterson, Julie; Schwartz, Eric
- Licensing Officer: Dahlman, Jason "Jay"
Ultra Sheer Technology (UST): Revolutionizing Protein Blending for Superior Nutrition and Taste
TS-065233 — The Need: The food industry grapples with meeting escalating consumer demands for health-centric, eco-friendly, and economically viable protein-based diets. Despite the surge in popularity of plant-based milk products, consumer reluctance persists due to lackluster flavors and compromised taste. Add…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Balasubramaniam, V M "Bala"; Janahar, Jerish Joyner; Jimenez-Flores, Rafael
- Licensing Officer: Panic, Ana
Low Sodium with No Compromise: flavorless modulators that enhances salty taste
TS-064188 — The Need:
In a world grappling with the consequences of poor dietary choices, the imperative to address the global health crisis has never been more critical. Poor diets contribute to 1 in 5 deaths globally, leading the USDA to recommend a 30% reduction in sodium levels in foods to combat this cris…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Tello Camacho, Edisson; Wang, Irene
- Licensing Officer: Panic, Ana
Playing with Fire; flavor modulators to control spicy food experiences
TS-064187 — The Need
Spicy foods can be polarizing as too much can make food simply inedible for some while others may still want it hotter. Spice tolerance is also highly subjective making it hard to adjust spice levels appropriately - what could be a very spice dish to some might not even register as spciy t…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Borcherding, Joel
- Licensing Officer: Panic, Ana
