IP protection

 

1

Please provide a short description of the state-of-the-art and/or current trends in the field? How does the result fit into it?
Tyramine, one of the toxicologically important biogenic amines, is generally produced by the action of tyrosine-decarboxylase activing of bacteria associated with the foods.  The present project will be aimed to detect and quantification tyramine-producing bacteria in cheeses made in Abruzzo Region.

 

 

2

What is the problem/need/knowledge gap that the research result is responding to?  How was it addressed before?
This study could provide critical baseline data for consumers, cheese-makers, and other stakeholders interested in the safety aspects of traditional Abruzzo cheeses. Until now only few studies focused on traditional raw milk cheese and  only tyramine content was determined.

 

 

 

 

3

What is the potential for further research?
The ability to detect the presence of tyramine-producing microorganism in raw materials or in the all stages of manufacture could help in the prevention of tyramine accumulation in the final product.

 

 

 

 

 

4

What is the proposed method of IPR-protection? (patent, license, trademark etc.)
 

 

 

 

 

 

5

What are the steps that need to be taken in order to secure the IPR-protection? What is the cost of IPR-protection?
 

 

 

 

 

 

6

What is you overall assessment of the scientific maturity of the research result?
The assay has been optimized, the next step will be the devepment of spin- off.

 

 

 

 

 

KEYWORDS QUANTITATIVE ASSESSMENT (0-5).

Please put X as appropriate. 1 2 3 4 5
Scientific maturity         x
Synergies         x
State-of-the-art/innovation         x
IPR-potential          

 

 

 

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