Technology Transfer OfficeView Profile
Yissum - Research Development Company of the Hebrew University posted this:Using Chlorella Ohadii Algae Genes to Improve Plant Resistance to PhotodamageA photo damage resistant transgenic plant. Project ID : 8-2018-5702
Jordi Reverter posted this:
Licensing Manager at Institut Català de Nanociència i Nanotecnologia
Universidad de Alcalá-OTRI posted this:SensoGraph: Fast and cheap method for the sensory food positioningThe training of a panel of tasters can be long and costly for the needs of the food industry. A research group from the University of Alcalá has developed a method that allows a real-time analysis, faster and visual, with comparable results. This method for sensory positioning is based on the opinions of a group of untrained tasters and / or consumers, processed by software that uses geometric techniques rather than statistics. The group seeks to reach commercial agreements with technical assistance with companies in the agrofood sector.
uacoopera posted this:DNA Barcodes – DNA authentication mark (traceability and identification of food products)The present invention consists on the development and application of "molecular tags" or “molecular barcoded labels”, of easy synthesis and production in large quantities. These labels are of simple application, invisible to the naked eye and of rapid detection using low cost equipments and reagents typically used for molecular biology. Basically, the labels consist of chimerical molecules of deoxyribonucleic acid (DNA) and the detection and read of these molecules do not depend on sequencing approaches. The information in these labels can be accessed in a similar way as it is done for most common barcoded systems.
Consejo Superior de Investigaciones Científicas posted this:Device to determine the food shelf-life The Spanish National Research Council (CSIC) has designed a device to test the food oxidation, which applies real conditions of storage and transport combining light, temperature and dimensions of the device. This device allows determining the oxidative stability of the samples within a period of not more than one month, applying mild temperatures far below than the high temperatures commonly applied in Rancimat. Food enterprises interested in the utility model are searched to develop and market the compartment.