The following are Licensing Opportunities in Food Science:
Guelph researchers have developed new doneness indicators that undergo an irreversible physical change when they reach a specific temperature - indicating that the food is ‘done’. The sensors are made from food-grade fats and carbohydrates, which melt away when they achieve their melting temperature (the same temperature at which the food is ‘done’).
Researchers at the University of Guelph have developed a novel method to encapsulate and control the release of volatile organic compounds (VOCs) in packaging materials. It can be used with a variety of VOCs to improve and extend the shelf life of fresh fruits, vegetables, flowers and other perishable products. Farmers, packers and distributors who use this method may benefit financially from decreased product waste and loss.