Wisconsin Alumni Research Foundation

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WARF Advances in Food and Ag | April 2023

Top licensing prospects from the University of Wisconsin-Madison

“Natural” Antioxidants Prolong Storage Life of Meat 
This method, which uses very low amounts of phospholipase A2 (PLA2) enzymes in combination with rosemary extract, outperformed synthetic antioxidants in a trial comparing color stability.
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Food Flaw Fighters
A team of scientists has developed two novel food-grade antimicrobial products called Natural Preservative (NP) 1 and 2.
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A Computer Vision System for Improving Cattle Feed Bunk Management Efficiency
This system automates and standardizes the process of delivering feed, reducing labor costs and improving feeding efficiency and cattle performance.
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Sparkling Beverage with Reduced Carbon Footprint 
This process captures flavorful volatiles that would otherwise be lost and also “recycles” carbon dioxide, reducing the released carbon dioxide for a given quantity of produced sparkling beverage.
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Apparatus for Assessing and Harvesting Peas 
A biological systems engineer has developed a way to measure pea tenderness by analyzing the infrared spectrum of shelled peas, enabling real-time control of harvesting.
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Rapid Estimation of a Soil-Water Retention Curve Using Visible-Near Infrared Spectroscopy
A team of UW-Madison researchers has developed a faster, less expensive way to characterize soil that allows for rapid onsite sampling and modeling.
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