Wisconsin Alumni Research Foundation

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WARF Advances in Food and Ag | August 2022

Top licensing prospects from the University of Wisconsin-Madison

Beyond CBD: Optimized Hemp Cultivars
Leveraging their knowledge of crop genomics, this team of crop scientists have developed a patented gene editing method that allows them to create optimized hemp varieties with high-value traits.
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Enhanced Genome Editing in Plants 
This innovative nanoparticle-based delivery system for CRISPR genome editing machinery enables robust, efficient, precise, genotype-independent and DNA-free genome editing and engineering in plants, particularly crops.
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The Beet Goes On: Badger Flame 
UW-Madison’s “Vicar of Vegetables” talks harvest, hubris and a beet born to be raw. Badger Flame is a charismatic vegetable with pyrotechnic color and breakthrough flavor that took UW-Madison breeders 15 seasons to create.
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Cost-Saving Dairy Protein Separation  
Geladen’s charged ultrafiltration membranes enable 5X faster filtration, less wasted proteins and lower energy and water usage with no required changes to existing manufacturing infrastructure, equipment or workflow.
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Canine Genetic Testing
UW veterinary researchers identified a single nucleotide polymorphism (SNP) that could serve as the basis for a diagnostic test to predict whether a dog will develop acquired peripheral neuropathy.
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Probiotics to Treat Intestinal Disorder
A School of Pharmacy team is charting a new strategy for delivering probiotics. Their novel double-layer coating strategy better withstands the gauntlet of the human body to treat inflammatory bowel disease and other intestinal indications.
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Wireless Remote Sensing
A team of electrical and computer engineers has reconciled a longstanding tradeoff in wireless communications systems. Their technique balances long communication range with low-power consumption and could help plant the seeds of a new agricultural revolution.
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Plant Hemoglobin for Meat Substitutes
A team of animal scientists developed a recombinant plant hemoglobin that retains its color when exposed to light, making it a potentially valuable coloring ingredient for meat substitutes.
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