$PBIO A four-year, $891,000 grant awarded to scientists at CFAES by the U.S. Department of Agriculture's National Institute of Food and Agriculture ("NIFA"
is supporting this collaborative program. PBI was granted a $318,000 sub-contract to build a working benchtop instrument and a pilot plant floor model, both based on the Company's patented UST platform. The delivery of the working benchtop instrument was the first major milestone identified by the collaborators.
Dr. Edmund Y. Ting, Sr. VP of Engineering at PBI, said: "We are very excited to have met this first major milestone. We believe our proprietary UST platform can be used to make the higher quality, more nutritious, longer-lasting foods that consumers now demand. The UST-based bench-top instrument - together with the larger scale, floor model, higher capacity instrument we are now developing - will be used to generate the fundamental food science quality and safety validation data that we believe will enable future process adoption by industry and acceptance by the regulators."
Dr. V.M. "Bala" Balasubramaniam, a CFAES professor of food engineering who is leading the collaborative project, commented: "Today's consumers demand food that is nutritious, minimally processed, and pathogen safe. They also want food that tastes and looks good, while being free of synthetic ingredients. We believe the UST platform has the potential to offer food manufacturers the ability to process safe wholesomebeverages, nutritional drinks, sauces, condiments and pumpable liquid foods."
https://seekingalpha.com/pr/17556422-pressure...-potential
is supporting this collaborative program. PBI was granted a $318,000 sub-contract to build a working benchtop instrument and a pilot plant floor model, both based on the Company's patented UST platform. The delivery of the working benchtop instrument was the first major milestone identified by the collaborators. Dr. Edmund Y. Ting, Sr. VP of Engineering at PBI, said: "We are very excited to have met this first major milestone. We believe our proprietary UST platform can be used to make the higher quality, more nutritious, longer-lasting foods that consumers now demand. The UST-based bench-top instrument - together with the larger scale, floor model, higher capacity instrument we are now developing - will be used to generate the fundamental food science quality and safety validation data that we believe will enable future process adoption by industry and acceptance by the regulators."
Dr. V.M. "Bala" Balasubramaniam, a CFAES professor of food engineering who is leading the collaborative project, commented: "Today's consumers demand food that is nutritious, minimally processed, and pathogen safe. They also want food that tastes and looks good, while being free of synthetic ingredients. We believe the UST platform has the potential to offer food manufacturers the ability to process safe wholesomebeverages, nutritional drinks, sauces, condiments and pumpable liquid foods."
https://seekingalpha.com/pr/17556422-pressure...-potential
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