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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: Dahlman, Jason "Jay"

Novel Small Molecule for Saltiness Enhancement
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, with non-optimal sodium intake being a primary culprit. The USDA recommends a reduction of
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Tello Camacho, Edisson; Wang, Irene
  • Licensing Officer: Dahlman, Jason "Jay"

Small molecules that suppress heat/pain perception
TS-064187 — The Need In the culinary and pharmaceutical realms, the need for a groundbreaking solution to modulate flavor and alleviate sensory perceptions is crucial. Businesses seek innovative ways to enhance consumer experiences by addressing pungency in foods and alleviating burn or pain sensations in phar…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; borcherding, Joel
  • Licensing Officer: Dahlman, Jason "Jay"

A modernized fermentation process (Helenization) to improve the safety and quality of fermented fruits, vegetables and meats, etc.
TS-064186 — The Need: In the realm of traditional food fermentation, there exists a critical need to address safety and quality inconsistencies associated with artisan processes, particularly the transmission of antibiotic-resistant (AR) bacteria through fermented products. Conventional methods often result in …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Wang, Hua; Fu, Siying; Li, Yutong
  • Licensing Officer: Dahlman, Jason "Jay"

Improved Varroa Mite Control: Enhanced Efficacy of Extended-Release Oxalic Acid for Honeybee Colonies
TS-064184 — Varroa mites are a significant threat to honeybee colonies, presenting a formidable challenge in apiculture and prompting widespread concern among beekeepers and researchers. Infiltrating honeybee hives and feeding on adult bees and their brood, varroa mites eventually lead to colony collapse. Beyon…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Johnson, Reed; Shannon, Brandon
  • Licensing Officer: Wilburn, Adri

Increasing Latex Production From Crops
TS-064180 — The global market for natural rubber, totaling 14 million tons annually, is experiencing a shift driven by the European goal of achieving 20% self-supply. This objective aims to reduce dependency on hevea natural rubber, predominantly sourced from Asian countries. While the Kazakh dandelion (Tarax…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Cornish, Katrina
  • Licensing Officer: Dahlman, Jason "Jay"

The Next Wave in Gluten-Free, Clean Label Meat and Cheese Analogues
TS-064178 — The Need: In the ever-evolving landscape of plant-based protein alternatives, the demand for gluten-free, clean label options that authentically mimic the textural properties of traditional meat and cheese products is at an all-time high. Current analogues, despite advancements, fall short in cohesi…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Campanella, Osvaldo; Munoz Salgado, Andres
  • Licensing Officer: Dahlman, Jason "Jay"

Efficient and High Purity Extraction from Rubber Dandelions
TS-063460 — The Need: Natural rubber sourced from the Para rubber tree faces a plethora of challenges including price instability, geopolitical trade complexities, deforestation restrictions, and disease vulnerabilities. A convenient solution lies in the rubber root dandelion which produces natural rubber comp…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: King-Smith, Nate; Cornish, Katrina
  • Licensing Officer: Dahlman, Jason "Jay"

Efficient and High Purity Extraction from Rubber Dandelions
TS-063458 — The Need: Natural rubber sourced from the Para rubber tree faces a plethora of challenges including price instability, geopolitical trade complexities, deforestation restrictions, and disease vulnerabilities. A convenient solution lies in the rubber root dandelion which produces natural rubber com…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Cornish, Katrina; Blakeslee, Joshua; King-Smith, Nate
  • Licensing Officer: Dahlman, Jason "Jay"

Hemp (Cannabis sativa) Isolated Compounds for Controlling Pests
TS-062422 — The Need In modern agriculture and pest management practices, there is a growing demand for effective insecticides that are environmentally friendly and sustainable. Conventional synthetic insecticides can have adverse effects on ecosystems, non-target species, and human health. Therefore, there is…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Piermarini, Peter; Canas, Luis; Rakotondraibe, Harinantenaina Liva
  • Licensing Officer: Dahlman, Jason "Jay"

Advanced Biopesticides and Bio Stimulants for Sustainable Crop Protection and Growth Enhancement
TS-062409 — The Need: In the face of climate change and the diminishing efficacy of conventional pest control methods, the agricultural industry is in dire need of sustainable solutions to protect and enhance crop growth. The escalating disease pressure calls for innovative technologies that can bolster a plant…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Wang, Guo-Liang; Bhat, Prabhat; Pei, Dehua; Wang, Jiyang
  • Licensing Officer: Dahlman, Jason "Jay"

A Novel African Swine Fever Vaccine
TS-062364 — The Need: Addressing the Threat of African Swine Fever Virus (ASF) African swine fever (ASF) presents a severe commercial burden given the highly contagious and deadly nature of the viral disease. With no existing treatment or vaccine available, ASF outbreaks have devastated domestic and feral pig …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Kenney, Scott; Gourapura, Renukaradhya
  • Licensing Officer: Dahlman, Jason "Jay"

Chemical Drivers of Vanilla Flavor Liking - Unlocking the Secrets of Vanilla's Irresistible Allure
TS-062251 — The Need: Vanilla, a beloved and widely used flavoring agent, owes its popularity to its unique and highly desirable taste profile. The traditional curing process for vanilla beans, while effective, is labor-intensive and time-consuming, taking up to nine months. The quest for quicker curing methods…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Forero Arcila, Diana Paola; Peterson, Julie; Tello Camacho, Edisson
  • Licensing Officer: Dahlman, Jason "Jay"

Single-Pass Harvester for Whole-Plant Crops
TS-062238 — The Need: As the United States strives to transition its energy reliance from traditional fossil fuels to renewable sources, the need for efficient and sustainable feedstock procural for cellulosic and lignocellulosic ethanol production becomes paramount. To achieve this goal, a technology that can…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Shearer, Scott; Klopfenstein, Andrew "Andrew"; Parsons, Nate; Shah, Ajay
  • Licensing Officer: Dahlman, Jason "Jay"

Compounds that enhance the desirable flavor of coffee
TS-062237 — The Need In the rapidly evolving specialty coffee industry, the demand for higher flavor quality coffee has become a key driver for success. Coffee producers and retailers are facing the challenge of consistently delivering exceptional coffee experiences to meet the discerning tastes of consumers. …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Linne, Brianne; Simons, Christopher; Tello Camacho, Edisson
  • Licensing Officer: Dahlman, Jason "Jay"

Frost Guard : Protecting Plants and Crops from Frost Damage
TS-062236 — The Need: Spring frost damage poses a significant threat, resulting in crop losses, delayed fruit ripening, and economic hardships. With climate change and costs associated with conventional protection methods, there is a pressing need for an innovative solution that can effectively prevent and redu…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Dami, Imed
  • Licensing Officer: Dahlman, Jason "Jay"

Plant-based beverages with EPA and DHA from non-fish sources
TS-062233 — The Need: The increasing awareness of the health benefits associated with fish oil and its fatty acid components, such as EPA and DHA, has resulted in a demand for dietary supplements that can provide these beneficial compounds. However, various factors, including allergies, dietary restrictions, an…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sommer, Abigail; Vodovotz, Yael
  • Licensing Officer: Dahlman, Jason "Jay"

Plasticized biopolymer compositions and their methods of production
TS-062230 — The Need The need for this technology arises from the limitations of existing bioplastics. While bioplastics show promise due to their renewable and biodegradable properties, they are often brittle and difficult to process, which restricts their use in various industrial applications. Despite effor…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Vodovotz, Yael; Chatzakis, Emmanouil; Williamson, Kathryn; Zhao, Xiaoying "Xiaoying"
  • Licensing Officer: Dahlman, Jason "Jay"

Novel Antimicrobial peptides effective against avian pathogenic Escherichia coli (APEC) and Salmonella
TS-062229 — The Need: Microbial infections, particularly those caused by antibiotic-resistant pathogens like APEC and Salmonella, pose a significant commercial and health challenge. The demand for effective and innovative bioactive peptides capable of inhibiting these pathogens is escalating. Biotechnology comp…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Rajashekara, Gireesh; Closs, Gary; FNU, Dhanashree; Kathayat, Dipak
  • Licensing Officer: Dahlman, Jason "Jay"

Enhanced anthocyanin-based colorants
TS-062228 — The Need The food industry is actively seeking alternatives to synthetic colorants due to consumer concerns over their safety and increasing legal challenges. Natural colorants, particularly anthocyanins found in fruits, vegetables, grains, and flowers, offer potential health benefits and a wide ra…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Giusti, M. Monica; Zhou, Yucheng
  • 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: Dahlman, Jason "Jay"

Bacterial Strains that can Improve Water Stress Tolerance in Plants
TS-062223 — The Need: Increasing Resilience of Ornamental Crops to Water Stress Ornamental crop growers face significant challenges due to water deficit stress, which negatively impacts plant growth, flowering, and overall crop quality. Water stress during both production and post-production phases can result …
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Jones, Michelle; Chapin, Laura; Nordstedt, Nathan
  • Licensing Officer: Dahlman, Jason "Jay"

Beneficial bacteria for the control of Botrytis cinerea in greenhouse crops
TS-062222 — The Need: In the commercial greenhouse industry, the heavy reliance on chemical pesticides for ornamental plant production raises growing concerns regarding environmental contamination and safety. With increased interest in sustainable and safer alternatives, there is a demand for effective pest co…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Jones, Michelle; Chapin, Laura; Hand, Francesca; South, Kaylee; Taylor, Christopher
  • Licensing Officer: Dahlman, Jason "Jay"

Nanoparticle Vaccine to combat Necrotic enteritis in poultry
TS-062219 — The Need: Addressing the Global Threat of Necrotic Enteritis in Poultry Necrotic enteritis (NE) poses a significant commercial challenge to the poultry industry, with estimated annual costs reaching up to 5-6 billion USD worldwide. The disease, caused by Clostridium perfringens, affects broilers, l…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Gourapura, Renukaradhya; Renu, Sankar
  • Licensing Officer: Dahlman, Jason "Jay"

Small molecules that reduce the bitter properties of food and beverages
TS-062218 — The Need: Flavor Modulating Compounds for Healthier Food and Beverages In a world where taste preferences drive consumer choices, the demand for nutritious and palatable food and beverages remains at an all-time high. However, many nutrient-rich foods, such as vegetables and whole grains, often possess bitter flavors that can be unappealing to consumers. To make these foods more enjoyable and mask the bitterness, manufacturers frequently resort to excessive amounts of unhealthy additives like fats, sugars, and salts. The result is a trade-off between taste and health, leaving consumers seeking a solution that provides both flavor satisfaction and nutritional benefits. The Technology: Innovative Flavor Modulating Compounds Our technology offers a groundbreaking solution to the challenge of balancing taste and health in food and beverages. Developed as additives for the food industry, our flavor modulating compounds effectively block or modulate bitter flavors, enabling significant reductions in the need for added sugars and salts. By utilizing these compounds, manufacturers can maintain the palatability of their products without compromising on nutritional value. Commercial Applications: Unlocking the Potential The versatility of our flavor modulating compounds opens up numerous commercial applications across various food and beverage categories: Healthy Snacks: Create nutritious and appealing snacks using bitter-rich ingredients, like vegetable chips and whole grain crackers, while minimizing the need for excessive unhealthy additives. Low-Sugar Beverages: Develop refreshing drinks with reduced sugar content, ensuring that consumers enjoy a satisfying taste experience without the guilt of excess sugar consumption. Nutrient-Enhanced Foods: Enhance the flavor profile of nutrient-rich foods, such as salads and soups, to make them more enjoyable, encouraging healthier eating habits. Confectionery: Improve the taste of health-focused sweets and candies, enabling confectionery brands to cater to health-conscious consumers. Ready-to-Eat Meals: Incorporate flavor modulating compounds into pre-packaged meals, enhancing taste while adhering to nutritional guidelines. Benefits/Advantages: Elevating Consumer Experience and Market Appeal Our flavor modulating compounds offer an array of advantages for food and beverage manufacturers, making them a valuable addition to any product development strategy: Healthier Product Profiles: Enable the creation of low-sugar, low-salt products, supporting consumer health and well-being. Uncompromised Taste: Maintain delicious flavor profiles while reducing or eliminating unhealthy additives, satisfying consumer cravings. Market Differentiation: Stand out in a crowded market by offering healthier alternatives without sacrificing taste. Health-Conscious Appeal: Attract health-conscious consumers seeking better-for-you options, expanding your target audience. Regulatory Compliance: Align with evolving nutritional guidelines and regulations, positioning your products for long-term success. In conclusion, our flavor modulating compounds revolutionize the way food and beverages are formulated. By addressing the commercial need for healthier options without compromising on taste, our technology unlocks vast opportunities for manufacturers to create products that appeal to consumers' palates and prioritize their well-being. Join us on this journey towards a future of delightful, nutritious, and flavorful food and drink experiences.
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Gao, Chengyu
  • Licensing Officer: Dahlman, Jason "Jay"

Novel small molecule that enhances the flavor qualities of whole-grain bread and related products
TS-062217 — The Need: In the ever-growing global market for whole grain and high fiber foods, there is an increasing demand for products that not only offer health benefits but also appeal to consumers' taste preferences. However, the production of whole grain foods has been limited by flavor-related chall…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Cong, Wen; Schwartz, Eric
  • Licensing Officer: Dahlman, Jason "Jay"

Novel small-molecules that increase food and beverage flavor quality
TS-062212 — The Need: Flavor Modulating Compounds for Healthier Food and Drink Consumers today are increasingly conscious of their health and seek food and beverage options that align with their wellness goals. However, many nutritious foods and beverages often contain bitter or sour flavors that can deter con…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Peterson, Devin; Paravisini, Laurianne; Schwartz, Eric; Sittipod, Sichaya
  • Licensing Officer: Dahlman, Jason "Jay"

A liposomal subunit flu vaccine formulation
TS-062211 — The Need: Addressing the Limitations of Current Flu Vaccines Influenza epidemics and pandemics present significant challenges to public health and global economies. Existing flu vaccines are strain-specific, providing limited cross-protective immunity and often lack long-term effectiveness. Additio…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Gourapura, Renukaradhya; Carson, Kennith; Cheng, Xingguo; Dhakal, Santosh; Lee, Chang Won; McDonough, Joseph
  • Licensing Officer: Dahlman, Jason "Jay"

Mannose Conjugated Chitosan-Based Swine Influenza Vaccine
TS-060542 — The Problem Swine influenza is an acute respiratory disease of pigs caused by swine influenza A virus (SwIAV). Pigs are naturally vulnerable to SwIAV-associated with secondary bacterial infections and is an economic threat to the global pig industry. Commonly circulating SwIAV strains in swine popu…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Gourapura, Renukaradhya
  • Licensing Officer: Dahlman, Jason "Jay"

Control of seedborne leaf spot disease
TS-060522 — The Need: Addressing Pseudomonas Leaf Spot (PLS) Disease in Peppers Pseudomonas leaf spot (PLS) disease caused by Pseudomonas syringae pv. syringae (Pss) poses a significant threat to pepper crops, leading to reduced yield and substantial economic losses. Current control methods relying on copper-s…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Rajashekara, Gireesh; Deblais, Loic; Miller, Sally; Ranjit, Sochina; Rotondo, Francesca
  • Licensing Officer: Dahlman, Jason "Jay"

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