Technology Commercialization Office

Showing 3 result(s) for "Food Safety"

A novel device for measurement of pH over a wide range of pressures and in electrically noisy environments

A compact, resealable container that allows for rapid and uniform heating for food sterilization

Twelve novel small molecule compounds that are bactericidal to control diverse strains of Campylobacter without adversely affecting the host or inducing resistance in bacteria. Resultant compounds can be used to develop effective treatments for Campolybacter infections in human and veterinary medicine.