Technology Commercialization Office

Showing 12 result(s) for "Food Science & Nutrition"



A better commercial alternative to lye and steam peeling

Bacterial production of a potent wide-spectrum antibiotic substance

A natural source of pigment that can be used for making spray paths while offering light protection.

Treatment of Turkey Wastewater Using Sand and Textile Bioreactors

An extensive collection of inexpensive, well-balanced meals with an accompanying series of lessons packed with fun activities to advance nutritional knowledge and family engagement.

Nutrient-dense foods can be provided throughout the world and stored for years without decrease in food quality.

Lipsticks using anthocyanins as bioactive colorants that show similar shades to commercial lipsticks with high shelf stability.

Fruit-flavored cookies that use only natural, plant-based colorants to create a dual-colored swirl pattern that appeals to children and young adults.

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

Paenibacterin is a new broad-spectrum antimicrobial agent produced by Paenibacillus thiaminolyticus OSY-SE.