Connecting countries to climate technology solutions
English Arabic Chinese (Simplified) French Russian Spanish Yoruba

Food

Technology Type Group:
Definition:
Food is any substance consumed to provide nutritional support for the body.

Food

  • Engineered Rice Plants for Enhanced Resistance and Decreased Uptake of Toxic Metalloid Arsenic

    Type: 
    Product
    Objective:
    Technology:

    Background

    Climate changes have made agriculture a difficult proposition for small farmers in rain-fed and marginal lands while available arable land is decreasing every year. Agricultural crops and vegetables that can thrive in conditions of drought high salinity high-temperature or heavy metal contamination will go a long way in addressing the world’s food needs.

  • Heat and Drought Tolerant Rice Varieties

    Type: 
    Product
    Objective:
    Technology:

    Rice is an essential food source for more than 50% of the world’s population. Heat and drought stress are important factors limiting rice production exacerbated by the impending threat of climate change. Stress tolerant cultivars are needed to expand rice production. Drought tolerant varieties have been developed but in narrow genetic backgrounds characterized only in simulated growing conditions.

  • Produce Sanitation with Food-Grade Materials

    Type: 
    Product
    Objective:

    Background: Fresh produce has been associated with microbial outbreaks around the world thought to be caused in part by improper sanitation of fresh produce. Current disinfection methods rely on harsh chemicals which may alter the flavor of the fresh food or potentially cause an allergic reaction for some consumers. Furthermore the chemicals employed in sanitation may have a significant environmental impact. Technology Description: Researchers at the University of California Davis and Drexel University have developed a unique method for disinfecting produce.

  • Production of Milk Protein Concentrate with Energy and Environmental Savings and Reduced Equipment Needs

    Type: 
    Product
    Objective:
    Technology:

    Skim milk powder which consists of lactose protein and other small nutrients provides a means for storing and moving surplus skim milk. It conventionally has been used for protein fortification of formulated food products. However the use of skim milk powder in many food applications is limited because its high lactose content can potentially jeopardize the quality of the final product through lactose crystallization. Milk protein concentrate provides an alternative dried milk protein product.

  • Systems and Methods for the Production of Linear and Branched-Chain Hydrocarbons

    Type: 
    Product
    Objective:

    Background: This invention relates to systems and methods for the production of linear and branched-chain hydrocarbons such as triterpenes. In particular the invention relates to transgenic plants for use in the production of triterpenes as an alternative source for biofuels and petrochemicals. Technology Description: Terpenes are a large and diverse class of organic compounds and triterpenes are one type of terpenes consisting of six isoprene units and having the molecular formula C30H48. Linear branched-chain triterpenes have direct commercial value in numerous fields.

  • High Efficiency Porous Burner Design

    Type: 
    Product
    Objective:

    University of Nevada Reno researcher Chanwoo Park of the Mechanical Engineering Department focuses on two-phase heat transfer energy storage/conversion electronics cooling vehicle thermal management combustion and nanotechnology. Technology Summary: Porous burners have been extensively studied because of their low pollutant emissions and fuel flexibility. Current radiant porous burners are less than 25% efficient with much of the heat leaving through convection heat transfer in the form of flue gas and not being utilized.