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Articles by Wayne State University

Researchers Seek Alternatives for Reducing Foodborne Bacteria in Fresh Produce with the Help of Nanoengineering Techniques

by Wayne State University
Nearly half of foodborne illnesses in the U.S. from 1998 through 2008 have been attributed to contaminated fresh produce. Prevention and control of bacterial contamination on fresh produce is critical to ensure food safety. The current strategy remains industrial washing of the product in water containing chlorine. However, due to sanitizer ineffectiveness there is an urgent need to identify alternative antimicrobials, particularly those of natural origin, for the produce industry.

Wayne State University Licenses Technology to New Start-Up, Detroit Materials, Inc.

by Wayne State University
The Office of the Vice President for Research at Wayne State University announced today the finalization of a license agreement with a new start-up company, Detroit Materials, Inc., for a Wayne State University patented portfolio of high-strength low-alloy steels and cast irons for demanding applications in the defense, off-highway, tooling and automotive industries.