NetworkNewsBreaks – Pressure BioSciences Inc. (PBIO) Collaborates with Ohio State University to Study Ultra-Shear Technology
Global life sciences company Pressure BioSciences (OTCQB: PBIO) was recently highlighted in a release by The Ohio State University detailing the university’s upcoming study regarding healthier food and beverage options. Per the news release, a team of scientists from Ohio State's College of Food, Agricultural, and Environmental Sciences (“CFAES”) has been awarded a four-year, $891,000 grant from the U.S. Department of Agriculture's (“USDA”) National Institute of Food and Agriculture. The main objective of the grant is to develop an innovative manufacturing technology to preserve food and beverages using wholesome, identifiable ingredients, no artificial preservatives and reduced use of heat, by utilizing Ultra-Shear Technology ("UST"
. UST is an innovative method that enables beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of elevated pressure, shear, and controlled times and temperatures.
V.M. Dr. "Bala" Balasubramaniam, a CFAES professor of food engineering, is leading the research project. Dr. Bala believes that UST also holds the potential to be utilized by food manufacturers to ensure a healthier processing of sauces, condiments and other foods. "Development of cost-effective, next-generation, gentler industrial food manufacturing technologies for the preservation of healthy beverages has now become a critical need," Dr. Balasubramaniam stated in the news release.
The CFAES research team will collaborate with scientists and engineers at Pressure BioSciences during the project, including Edmund Ting, a senior vice president at PBIO. Ting will lead the development of the laboratory scale and pilot plant equipment that CFAES and the company’s researchers will use in the research project. "It has been rewarding to see the significant growth of high-pressure food and beverage processing over the last 25 years," PBIO senior vice president Edmund Ting stated in the news release. "I believe UST has equal if not greater applications than high-pressure processing, both within and outside the food and beverage industries.”
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Global life sciences company Pressure BioSciences (OTCQB: PBIO) was recently highlighted in a release by The Ohio State University detailing the university’s upcoming study regarding healthier food and beverage options. Per the news release, a team of scientists from Ohio State's College of Food, Agricultural, and Environmental Sciences (“CFAES”) has been awarded a four-year, $891,000 grant from the U.S. Department of Agriculture's (“USDA”) National Institute of Food and Agriculture. The main objective of the grant is to develop an innovative manufacturing technology to preserve food and beverages using wholesome, identifiable ingredients, no artificial preservatives and reduced use of heat, by utilizing Ultra-Shear Technology ("UST"
. UST is an innovative method that enables beverage companies to manufacture healthier beverages by reducing thermal exposure through the combined application of elevated pressure, shear, and controlled times and temperatures. V.M. Dr. "Bala" Balasubramaniam, a CFAES professor of food engineering, is leading the research project. Dr. Bala believes that UST also holds the potential to be utilized by food manufacturers to ensure a healthier processing of sauces, condiments and other foods. "Development of cost-effective, next-generation, gentler industrial food manufacturing technologies for the preservation of healthy beverages has now become a critical need," Dr. Balasubramaniam stated in the news release.
The CFAES research team will collaborate with scientists and engineers at Pressure BioSciences during the project, including Edmund Ting, a senior vice president at PBIO. Ting will lead the development of the laboratory scale and pilot plant equipment that CFAES and the company’s researchers will use in the research project. "It has been rewarding to see the significant growth of high-pressure food and beverage processing over the last 25 years," PBIO senior vice president Edmund Ting stated in the news release. "I believe UST has equal if not greater applications than high-pressure processing, both within and outside the food and beverage industries.”
Please see full disclaimers on the NetworkNewsWire website applicable to all content provided by NNW, wherever published or re-published: http://NNW.fm/Disclaimer
