Mondelez Active Soft Wheat to Hard Wheat Flour Replacement Our Client, a Food & Beverage Industry Leader, is seeking to identify ingredient/process technology for one to one replacement of soft wheat flour (sourced from US origin wheat) by hard wheat flour fo...
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Published Engineering Cookstove Research Increased fuel-efficiency and reduced harmful emissions production. By Kiara Bechta-Metti
Published Fitness & Lifestyle Increasing cook's energy level Standing work is hard on the body. Blood pools into the legs while standing causing many physiologic complications which affect performance. We can prevent this fluid pooling. By Kenneth McLeod
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Michigan Technological University The Office of Innovation and Industrial Engagement (IIE) coordinates and delivers our Innovation Shore services and programs which connect a vast array of expertise, services, and initiatives in basic and ...
The Ohio State University The Industry Liaison Office (ILO) believes in the cultivation of trusting, collaborative relationships across the university/industry engagement continuum, guided by dedicated relationship coordination at the nexus of our partnerships. ...
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Published From Flame to Code: How Technology is Revolutionising Commercial Kitchens As a chef-turned-tech innovator, I explore the transformative power of technology in the food industry, from empowering chefs to streamlining operations, boosting profitability, and addressing food waste. By Neil Bradley, Kitchen OS
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