Technologies for the food industry Technology Offers

Grant Instruments (Cambridge) Ltd posted this:

2D temperature gradient incubator: ideal for day/night experiements Our unique technology generates a two dimensional matrix of temperature to give all possible combinations from max-max to min-min. Ideal for day/night experiments to investigate temperature tolerance and effect on biological processes. Can be customised with individually-tuned LEDs for variable and precise lighting. Suitable for all small biological organisms such as seeds, bacteria, fungi, nematodes etc. Also good for accelerated ageing studies on physical and organic materials (plastics etc). IOT-capable for remote access or can be used standalone.

2D temperature gradient incubator: ideal for day/night experiements

Yissum - Research Development Company of the Hebrew University posted this:

Pepper Genome Editing-Cas9 Stable Transformation Alexander (Sasha) Vainstein - Pepper Genome Editing-Cas9 Stable Transformation (TTM# 13921) - The researcher has developed a protocol for successfully transforming sweet and hot pepper varieties to stably express the Cas9 endonuclease of the CRISPR gene editing tool. To date, no other research group has described Cas9 gene edited pepper plants. The researcher’s Cas9-pepper lines were used for genome editing via virus-driven trans-acting guides–for all the chosen target genes/traits. This innovation will allow breeders to enhance their exhisiting pepper varieties with novel traits. Furthermore, after back-crossing the lines the breeder will be able to remove the Cas9 gene leaving behind only the gene-edited pepper varieties. These resulting lines may be considered Non-GMO in certain geographies. By combining this technology with the MemoGene TTM#1705, the breeder/researcher may screen many phenotypes when transforming a plethora of guide RNAs. IP Position: Know-How Yissum Online: http://www.yissum.co.il/technologies/project/13921 Project ID : 47-2020-13921

Pepper Genome Editing-Cas9 Stable Transformation

Yissum - Research Development Company of the Hebrew University posted this:

Edible Capsules For Food Texture and Flavor Modification Amos Nussinovitch – Edible Capsules for Food Texture and Flavor Modification – (TTM #10769) – The researcher developed a food grade (GRAS) bead/capsule that can be produced in different sizes, textures, colors and tastes. These macro-capsules can add a ‘crunch’ to liquid-, gelled-, semi-solid and/or solid foods, enhancing their textures and introduction various additives to these foods in a way that allows changing their texture, aroma and nutritional values. Patent Position: Provisional filed. Scientific Article: Unpublished. Project ID : 47-2019-10769

Edible Capsules For Food Texture and Flavor Modification

Yissum - Research Development Company of the Hebrew University posted this:

Molecular Chip for Identification of Illegally Smuggled Wildlife Bushmeat Gila Kahila Bar-Gal - High Throughput Screening & Identification of Illegally smuggled Bushmeat – TTM 10815 - Currently there are thousands of tons of illigal meat from chimpanzees, elephant, giraffes etc. being smuggled into ports throughout Europe with no real way for identifying the origins of this meat. We have a solution for this and are seeking funding for building a molecular chip to help identify this illigal meat at the ports. Project ID : 47-2019-10815

Molecular Chip for Identification of Illegally Smuggled Wildlife Bushmeat

Yissum - Research Development Company of the Hebrew University posted this:

Alcoholic Jelly Shots: High Strength & Ready to Drink Amos Nussinovitch – High Strength Alcoholic Jelly Shots – (TTM #) – The researcher developed food grade (GRAS), gelatin free and gluten free hydrocolloidal jelly shots that may contain as high as 70% alcohol and do not necessarily need refrigeration. This is unique since jelly shots available on the market today are limited to 15% alcoholic content because of the preparation used. The demand for high-strength premixed alcoholic ready-to-drink (RTD) beverages is growing at a compound annual rate of 4.5% from 2017 to 2026 and the market was $5.2 Billion in 2017. Yissum is looking to collaborate with a commercial entity that can bring this novel jelly shot to market. Patent Position: None – Know How. Scientific Article: Unpublished. Project ID : 47-2020-10909

Alcoholic Jelly Shots: High Strength & Ready to Drink

Yissum - Research Development Company of the Hebrew University posted this:

True Potato Seeds for Potato Starch Production Haim Rabinowitch - True Potato Seeds For Potato Starch Production (TTM #10851) - High quality potato starch is essential and particularly valued in the food, paper, adhesives, building, and textile industries. This is due to potato starch’s unique texture, neutral taste and high clarity compared to other starches. Our researchers have developed True Potato Seeds (TPS) for the propagation of potatoes with higher starch content. Advantages of these varieties are: TPS are cheaper and easier to handle than potato tubers. Seeds do not carry over pests and disease and hence reduce losses due to viral, bacterial and fungal infections. Production costs are reduced from USD ~760/hecater when using actual tubers to USD ~435/hectare when using TPS. Our new lines have between 4-6% higher dry matter content. Therefore, the replacement of the current system of planting tubers by transplanting TPS seedlings is of a significant economic consequence. Yissum One Pager: True Potato Seeds For Potato Starch Production #10851 Project ID : 47-2020-10851

True Potato Seeds for Potato Starch Production

Yissum - Research Development Company of the Hebrew University posted this:

Shape-Shifting Pasta: From Flat to Twists and Twirls Eran Sharon – Shape Shifting Pasta (TTM #10874)¬ - The researchers developed a technique for manufacturing pasta that can be ‘preprogrammed’ for specific shape shifting upon boiling. This shape shifting pasta is manufactured, flat and straight, from regular pasta dough, and packaged into flat-pack low volume straight boxes - upon boiling in water the pasta takes on twisty twirly shapes. This can save space in transport and storage and enhanced user engagement experience. Patent Position: Provisional filed. Scientific Article: Drafted Project ID : 47-2020-10874

Shape-Shifting Pasta: From Flat to Twists and Twirls

Radoslaw Rudz posted this:
Licensing Manager at Centre Technology Transfer CITTRU

Development of biotization technology for commercial and ecological production of berry fruits The subject of the offer is biotization technology for the ecological production of strawberry and American blueberry. The inoculum includes strains of microorganisms selected during multi-stage studies. Media for the cultivation of the most effective strains, media for inoculated plants and inoculum application methods were developed.

Arkadiusz Rudawski, PhD posted this:
Technology Broker at Cracow University of Technology

Vertical centrifugal honey dehydrator (VCHD)/honey dryer Proposed VCHD allows the beekeepers (owners of small and medium apiaries) to dehydrate honey faster and cheaper than with the use of products available on the market nowadays. The cost of the VCHD is also lower than the cost of typical commercial honey dehydrators. What’s more. The VCHD is also multifunctional. It allows for: creaming honey, drying pollen and, after minor reconfiguration, it can act as a honey centrifuge.

Vertical centrifugal honey dehydrator (VCHD)/honey dryer

Pascal Mayer posted this:
CEO at Alphanosos

Alphanosos - Leader in botanical plant-based natural antimicrobial control, well-being and medicine Alphanosos is active in animal feed, medical foods, and pharma, and with the right venture partners, to become a leader in botanical plant-based natural antimicrobial control, well-being and medicine through its R&D based on proprietary Artificial Intelligence. Alphanosos’ first patent-pending discoveries are incorporated into commercial products and generate its first revenues.

Unitat de Valorització de la URV posted this:
Licensing Manager at Fundació URV

Automatic feature descriptor in agriculture images using neural networks Software that recognizes user-defined objects in aerial images for agriculture and derives quantitative estimators for plant count (N), green area index (GAI), growth stage (GS), deficient leaf area fraction (DLAF), and weeds area fraction (WAF), and potentially further measures. It employs a pre-trained multi-layer neural network model to classify regions of an image. The network is trained based on good examples of distinct types of objects that are provided by experts in aerial photography for agriculture. Afterwards, any provided aerial image or video can be analyzed with the pretrained software trained once.

Universitat Politècnica de Catalunya - UPC posted this:

ICHNAEA A Software System for the Microbial Source Tracking Problem A software system for the Microbial Source Tracking (MST) problem has been developed in order to solve the problems of the current predictive models. It provides the accuracy and the precision of the prediction, the estimation for both the degree of dilution and the age of the pollution for the analyzed example. Partners to license the system and/or to establish commercial agreements along with technical cooperation are sought.

ICHNAEA A Software System for the Microbial Source Tracking Problem

Universitat Politècnica de Catalunya - UPC posted this:

Novel biobased aromatic and aliphatic polyesters from carbohydrates New biobased aromatic and aliphatic polyesters that can replace isosorbidebased polyesters with improved properties (mechanical, thermal, optical and chemical resistance) have been patented. Partners to further develop the system and/or to establish commercial agreements along with technical cooperation are sought.

Novel biobased aromatic and aliphatic polyesters from carbohydrates

Universitat Politècnica de Catalunya - UPC posted this:

Food composition based on babassu A gluten-free food composition comprising extruded babassu flour. Alternative and novel material, which possesses future commercial potential from those of conventionally used packaging forms used by the food industry The Challenge

Food composition based on babassu A gluten-free food composition comprising extruded babassu flour. Alternative and novel material, which possesses future commercial potential from those of conventionally used packaging forms used by the food industry

Consejo Superior de Investigaciones Científicas posted this:

Isolation of the unsaponifiable fraction from oils and minor compounds mmeeaassuurreemmeenntt The Spanish Research Council (CSIC) has developed a method to isolate the unsaponifiable fraction of fats and oils using a supported liquid extraction (SLE) column, its later purification with preparative HPLC and its characterization and quantification using gas chromatography (GC). This new procedure implies an important improvement regarding the current methods. Companies of the instrumental analytical chemistry field (scientific and technological equipment) are being sought to collaborate through a patent licence agreement. An offer for Patent Licensing

$Isolation of the unsaponifiable fraction from oils and minor compounds$

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