Fungal Biocontrol Agents for Sustainable Resistance Management of Soybean Cyst Nematode Populations
TS-068701 — Novel fungal antagonists that suppress soybean cyst nematode (SCN) populations offer a natural solution that improves soil health and integrates into existing farming practices.
Background
The soybean cyst nematode (SCN) is the leading cause of yield loss in global soybean production, resulting in billions of dollars in economic damage annually. Traditional management strategies, including crop rotation and resistant cultivars are becoming less effective as SCN adapts and…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Medina Lopez, Melanie; Benitez Ponce, Maria Soledad; Lopez Nicora, Horacio
- Licensing Officer: Panic, Ana
Enzymatic Inhibitor for Control of Enteric Methane Emission by Ruminants
TS-068275 —
The small molecule inhibitor targets methanogenic archaea in the rumen, offering a novel and sustainable solution to significantly reduce methane emissions from ruminants.
Background
Atmospheric methane levels have doubled over the past century, driven largely by emissions from ruminant…
- College: College of Arts & Sciences
- Inventors: Gopalan, Venkat
- Licensing Officer: Panic, Ana
Specific Pathogen Free Turkey Eggs
TS-065846 — The Need: With the persistent threat of avian diseases, ensuring the health and safety of turkey populations is of utmost importance to the poultry industry. Traditional methods of disease prevention have limitations, necessitating a technology that can reliably produce Specific Pathogen Free (SPF) …
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Saif, Mo
- Licensing Officer: Panic, Ana
3D printed Elm leaves to show Elm Zigzag Sawfly (Aproceros leucopoda) larval feeding damage.
TS-065836 — The Need: In today's agricultural landscape, precise identification and monitoring of pest damage are paramount for maintaining crop health and maximizing yields. Traditional methods often fall short in accurately assessing and addressing the impact of pests like the Elm Zigzag Sawfly (Aproceros…
- College: College of Food, Agricultural, and Environmental Sciences (CFAES)
- Inventors: Basnagala, Suranga; Perry, Kayla
- Licensing Officer: Panic, Ana
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
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
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
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
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