Wisconsin Alumni Research Foundation

Technology

Inhibiting Storage Browning in Cheese

For 800 years Parmesan has been one of the most sought-after cheeses and today supports a billion dollar market. Parmesan is susceptible to an unappealing browning effect that is not fully understood ...
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Scott Rankin | P130152US01

Technology

Creating ‘Designer’ Yeast Hybrids for Brewing and More

Interspecies yeast hybrids are critical for producing commercially important fermentation products such as Belgian ale, certain ciders and cold-fermented wines. As one major example, lager beer, the m...
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Chris Hittinger, David Peris Navarro, William Alexander | P160107US03

Technology

Easy Test for β-lactoglobulin (BLG) Milk Allergen

Cow’s milk allergy ranks among the most pervasive of human food allergies. Numerous milk proteins have been implicated but β-lactoglobulin (BLG) is the most potent, responsible for about ni...
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Sundaram Gunasekaran, Jiang Yang | P120220US01

Technology

Bioagent Detection Device

Because potential biological attacks against civilian populations have become an important issue for homeland security, practical and efficient biosensors are needed. However, no currently available b...
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Hongrui Jiang, David Beebe | P04357US

WARF