Familia Torres posted this Technology CallSeeking a method for controlling the implantation of yeasts during alcoholic fermentationWe are interested in knowing if during the alcoholic fermentation yeasts that are fermenting are the same ones that have been inoculated. The molecular method we use is long, we need 2 days to obtain the yeast colony, 1 day to get enough biomass and finally, 1 day to obtain de mitocondrial DNA and do the electrophoresis to know the result. We would like to go faster in obtaining the yeast and the biomass needed to get the result, especially.
Organization from Netherlands posted this Technology CallSeeking foreign body detection in opaque viscous food streamsNon-destructive system/process to detect (and preferably remove) foreign bodies with a diameter of < 1mm in a high viscous and opaque foodproduct during processing. We prefer detection in final packaging but inline detection and removal could be considered.
Organization from European Union posted this Technology CallSeeking an emulsifier which can be deactivated with a stimulusWe are looking for an emulsifier which can formulate an oil in water emulsion which upon triggering can be deactivated to lose its emulsifying properties. Trigger may be, but is not limited to: UV or light irradiation, pH change. It may not be heat. The desired outcome would be a product, or a technological approach which provides an emulsifier which will form an oil in water emulsion. After triggering, the emulsifier should lose all of its emulsifying properties such that the emulsion separates.
Alon Idan posted this Technology Call
Technology Scouting Manager at The Kitchen Hub
Louise Broitman posted this Technology Call
Owner at Haute Goodies