Available Technologies

# of Displayed Technologies: 3 / 3

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Antimicrobials to Control Campylobacter
TS-044474 — Campylobacter is a leading cause of foodborne disease in humans, affecting more than one million Americans each year. Campylobacteriosis is projected to remain one of the most-frequent causes of disease and death worldwide. Human infection primarily occurs by ingesting contaminated chicken, and tr…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Rajashekara, Gireesh; Acuna, Ulyana Munoz; Antwi, Janet; Carcache de Blanco, Esperanza; Fuchs, James; Kumar, Anand; Nislow, Corey; Pascall, Melvin
  • Licensing Officer: Dahlman, Jason "Jay"
Pressure Resistant pH Meter
TS-015125 — A novel device for measurement of pH over a wide range of pressures and in electrically noisy environments
A pH Meter is an electrical device that is used to measure the concentration of hydrogen ions in a given solution. This solution is often liquid, but can also be used to measure the pH of semi-solid substances. The resulting data indicates whether the solution is acidic or basic, but this discover…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sastry, Sudhir; Samaranayake, Chaminda
  • Licensing Officer: Flammang, Ann Marie
Device and Container for the Reheating and Sterilization of Contents
TS-014892 — A compact, resealable container that allows for rapid and uniform heating for food sterilization
Typically, packaged foods that are sterilized using conventional, external hot media need to be heated for long periods of time to ensure that the slowest heating regions within the package achieve sterility. This results in significant nutritional and quality loss in the overheated portions of th…
  • College: College of Food, Agricultural, and Environmental Sciences (CFAES)
  • Inventors: Sastry, Sudhir; Heskitt, Brian; Jun, Soojin; Mahna, Ritesh; Marcy, Joseph
  • Licensing Officer: Flammang, Ann Marie

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