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.
Food Flaw Fighters
A team of scientists has developed two novel food-grade antimicrobial products called Natural Preservative (NP) 1 and 2.
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.
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.
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.
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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In the News
- Sweet solution: UW food scientists are turning a Greek yogurt offshoot into something more saccharine — and potentially more profitable
- The (new) house that dairy built: The Babcock Hall Dairy Plant and the Center for Dairy Research get major updates in form and function
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