Available Technologies
# of Displayed Technologies: 19 / 19
Applied Category Filter (Click To Remove): Food Production & Products
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
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: 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"
Texture Enhancer for Plant-Based Meat and Dairy Products
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. Despite advancements, textural mimicry of meats and cheeses c…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Campanella, Osvaldo; Munoz Salgado, Andres
- Licensing Officer: Dahlman, Jason "Jay"
Improved pyranoanthocyanin formation
TS-062262 — The Need: Food companies face increasing demand for naturally derived colorants due to consumers' health concerns over synthetic dyes. While anthocyanins from fruits and vegetables offer vibrant colors, they are subject to degradation and have limited stability under various conditions, making t…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Straathof, Nicole; Giusti, M. Monica
- Licensing Officer: Panic, Ana
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: Panic, Ana
Compounds that enhance the desirable flavor of coffee
TS-062237 — The Need
The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify.
The Tech…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Linne, Brianne; Simons, Christopher; Tello Camacho, Edisson
- Licensing Officer: Panic, Ana
Functional Plant-based Beverages
TS-062233 — Fortificatin with non-fish derived EPA/DHA
The Need
Driven by the well-established health benefits of EPA and DHA, demand is rising for convenient dietary sources beyond traditional supplements in a pill format. While EPA/DHA fortified foods like milk, yogurt, and eggs offer an alternative, they often rely on fish oil derived EPA/DHA, posin…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Sommer, Abigail; Vodovotz, Yael
- Licensing Officer: Panic, Ana
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: Panic, Ana
Compounds to Enhance the Quality and Taste of Coffee
TS-062218 — The Need
The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify.
The Tech…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Gao, Chengyu
- Licensing Officer: Panic, Ana
Enhanced Whole Grain Flavor
TS-062217 —
The Need
In the ever-growing global movement for healthy foods, there is an increasing demand for nutritious and wholesome foods. However, these healthier options don’t always appeal to consumers’ taste preferences. Many of these healthier foods, such as whole grains or vegetables, can…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Cong, Wen; Schwartz, Eric
- Licensing Officer: Panic, Ana
Compounds to Enhance the Quality and Taste of Coffee
TS-062212 — The Need
The demand for higher quality coffee to meet the discerning tastes of consumers has always been a key driver for success. Innovative compounds and compositions that directly modulate the flavor of coffee products can enhance taste and quality but can be difficult to identify.
The Techn…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Peterson, Devin; Paravisini, Laurianne; Schwartz, Eric; Sittipod, Sichaya
- Licensing Officer: Panic, Ana
A vibrant and stable anthocyanin-based blue colorant for use in acidic environments
TS-060181 — The Need
Food coloring is an important factor of the consumer's perception of the quality and flavor of a food product, boosting the product's overall success. Not only does it provide a different color to food products, it even helps prevent color loss during long-term storage. However, in…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Fan, Xinyue; Giusti, M. Monica; Miyagusuku Cruzado, Gonzalo
- Licensing Officer: Panic, Ana
Removal of Corrosion Resistant Polymeric Coatings from Metal Cans
TS-059098 — Non-destructive method and system for removing the polymeric coating from metallic food cans
The Need
Corrosion-resistant polymeric coatings are widely used in metal cans, providing an effective barrier against gases, light, and microorganisms. However, between the canning process and
foodstuff properties, corrosion can still occur despite ongoing research to further improve corrosion-res…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Pascall, Melvin; Dhuey, Elliot
- Licensing Officer: Panic, Ana
Method to quickly produce stable pyranoanthocyanin for next-generation natural colorants
TS-057710 — A method to efficiently produce pyranoanthocyanins using cyanidin-3-derivatives and pyruvic acid or caffeic acid was established to be healthy substitute for artificial colorants and unstable alternative anthocyanins.
The Need
The demand for naturally derived food colorants has been steadily increasing due to consumer health concerns over synthetic dyes. Anthocyanins, which provide vibrant red, blue, and purple hues, are naturally derived pigments derived from fruits and vegetables. However, anthocyanins are pro…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Zhu, Xiaoyi; Giusti, M. Monica
- Licensing Officer: Panic, Ana
Novel Foam Collector for Bioreactors
TS-039273 — A foam collector to be used with bioreactors that would target and remove secondary metabolites produced and held within foam that is a product of the chemical reactions conducted.
Certain chemical reactions conducted in bioreactors, like aerobic fermentation, can produce a persistent foam that fills the headspace of the reactor vessels in which the reaction is taking place. This foam can be removed by introducing surface agents, but this is extremely undesirable as these ag…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Yousef, Ahmed; Campbell, Emily; Kasler, David
- Licensing Officer: Dahlman, Jason "Jay"
Pressure Resistant pH Meter
TS-015125 — A novel device for measurement of pH over a wide range of pressures and in electrically noisy environments
The Need
Accurate pH measurement is a critical analytical activity across various industries. However, existing pH sensors are not suitable for operation under extreme pressure conditions, limiting their applicability. Moreover, the presence of electrical interference in high-pressure environments …
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Sastry, Sudhir; Samaranayake, Chaminda
- Licensing Officer: Panic, Ana
Anthocyanin Purification Method
TS-014932 — A highly pure and efficient method for anthocyanin purification from fruits and vegetables
Anthocyanins are natural pigments responsible for the vivid red to blue colors of many fruits and vegetables. As highly consumed dietary antioxidants, anthocyanins are receiving increasing attention due to their potential health benefits. Growing evidence from epidemiological, cell culture, animal…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: He, Jian; Giusti, M. Monica
- Licensing Officer: Panic, Ana
Device and Container for the Reheating and Sterilization of Contents
TS-014892 — A compact, resealable container that allows for rapid and uniform heating for food sterilization
The Need: Enabling Efficient Food Heating and Sterilization for Space Missions and Beyond
As human exploration ventures further into outer space, the need for compact, lightweight, and efficient food heating and sterilization technology becomes critical. Traditional heating methods for packaged foo…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Sastry, Sudhir; Heskitt, Brian; Jun, Soojin; Mahna, Ritesh; Marcy, Joseph
- Licensing Officer: Panic, Ana
