NCN Europe Investor Meeting 2017
Many techology transfer and commercialization groups on university campuses worldwide include a focus on food and nutritional science. NCN is pleased to partner with universities worldwide, cultivating an additional gateway for deal flow on behalf of its members.
NCN University Partners help to identify scientific and technological developments with commercial potential, creating connections with those willing to share in the risks and rewards of bringing new products, processes, designs, applications, materials and services to market. To learn about the benefits of being a University Partner, please contact NCN Executive Director Mike Dovbish at email@example.com or 415-254-1116.
The Department of Food Science and Technology at The Ohio State University
At the Technology Commercialization and Knowledge Transfer Office (TCO) we serve our faculty, researchers, students, and clinicians by turning their inventions, ideas, technologies, and research into business opportunities and products that make an impact in the local and global marketplace. Our pioneering world-class research focus areas include: Functional Foods, Non-Thermal Food Production Technology, Food & Health, Dairy Processing, Product Development, Meat Processing, Fruit & Vegetable Processing, Food Virology, Food Safety, Food Quality, Food Flavor, Structural & Functional Properties of Food Components, Novel Cleaning & Sanitizing, Lipids, Food Packaging, Food Fermentation, Probiotics, Food Traceability, Phytochemicals, Functional Properties of Food Biopolymers & Bioplastics, Antibiotic Resistance of Microorganisms, Nutraceutical Foods, Natural Antimicrobial Preservatives, Microbial Ecology, Sensory Evaluation, Psychophysics, Food Nanotechnology. Visit tco.osu.edu
The Institute of
Food, Nutrition and Human Health at Massey University (IFNHH)
Massey Enterprise has the exclusive responsibility for commercializing intellectual property from research and discovery within the University’s institutes and departments. Our overarching philosophy is to move knowledge and IP out of the University to the business community as quickly as possible to maximize opportunities for creating value for New Zealand. Massey Enterprise also provides a point of entry to the University for companies wishing to access the skills, capability and technologies within the University. IFNHH is a leading provider of knowledge for food and health innovation in New Zealand. It is comprised of four key divisions: 1) Food science, Food Technology and Food Engineering, 2) Human Nutrition, 3) Human Physiology, and 4) Health and Life Sciences. IFNHH is spread over the three campuses of Massey University: Palmerston North, Auckland (Albany) and Wellington. It works closely with food and health industries in New Zealand and overseas. Visit www.massey.ac.nz
The Food Science & Technology Department at the University of Tennessee Institute of Agriculture (UTIA)
The University of Tennessee Research Foundation promotes the commercialization of UT intellectual property, encourages an entrepreneurial culture, contributes to state and regional economic development, and promotes research and education to benefit the people of Tennessee and beyond. The University of Tennessee is very active in the area of nutrition and health & wellness. Established in 1972, UTIA’s Food Science & Technology Department has vibrant research programs with two major research emphases: microbiological food safety and food biopolymer chemistry. Our microbiological food safety research focuses on rapid molecular detection of foodborne bacterial and viral pathogens, novel efficacious control and inactivation strategies for foodborne pathogens, and the survival, fate and transmission of foodborne pathogens in the environment. Our food biopolymer research is focused on novel materials using physically inspired principles, including food materials and/or non-food materials relevant to food systems. Follow this link for more information.
California Institute of Food and Agricultural Research
College of Agricultural and Environmental Sciences, University of California, Davis
The establishment of CIFAR (“see-far”) in 1991 created a California centered, global network and innovation hub focused on agri-food systems technologies that is housed within the leading food science program in the United States. CIFAR’s affiliates appreciate it as a unique organization that yields high value returns on their membership investment. By understanding the needs of both the business community and researchers, CIFAR offers specialized connectivity of their particular interests with a network of relevant individuals and programs. CIFAR sustains these efforts by the membership dues, projects and gifts, and the infrastructure support of the University of California, Davis (UC Davis). Currently, CIFAR includes 35 active member affiliates covering a range of agricultural industries, 13 technology advisors, 25 faculty members & 8 student interns. Visit cifar.ucdavis.edu