Best Practices & Open Innovation: Collaboration Between U niversities & Industry

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Best Practices & Open Innovation: Collaboration Between U niversities & Industry. Swamy Anantheswaran Professor of Food Engineering The Pennsylvania State University 4 th National Workshop on R&D in Food Processing Sector FoodWorld India 2012. Systems Approach Food Research. - PowerPoint PPT Presentation

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Moisture Diffusion in Heterogeneous Food Materials

Best Practices & Open Innovation: Collaboration Between Universities & IndustrySwamy AnantheswaranProfessor of Food EngineeringThe Pennsylvania State University

4th National Workshop on R&D in Food Processing SectorFoodWorld India 2012

Systems Approach Food ResearchRaw MaterialsUnitOperationsSensory QualityPhysico-chemical Properties & Food StructureProcess ControlFood Material Science ApproachPackagingIndustry-Univeristy-Government Partnerships

UniversityDiscovery drives R&DBasic researchPowerhouses of information (Silos?)Beyond publication, where is the relevance?EducationFreely disseminate knowledgeSlow pacePerpetual literature reviewAnalysis until paralysisHas man/woman pwer for basic research

UniversityShortage of external funding opportunitiesIncreasingly more receptive to collaborating with industryProprietary research

IndustryInnovation drives the industryApplied researchMeet the needs of consumers & shareholdersIndustrial scientists are more strategy-drivenApplied researchPrerequisite: Basic researchFast paceNeeded by yesterdayHas state-of-art equipment waiting to be usedGood with the D in R&D?GovernmentGovernment labs conducts basic/applied researchMission similar to universityHas ear-marked funds availableCatalyst for the partnershipNeeds to show impact factorBasic research morphing into applied problem solvingThe deal maker?University/IndustryDifferent ends of the same continuumSynergy between the respective missionsLinkage between basic & applied researchProactive problem solving within the industry

Industry-University-Government PartnershipsAdds relevance to the research mission of the universityExternal funding opportunities for universityStudents benefit from internship opportunities at industryA pool of well-trained scientists for industryImplement life-long learning at industryIndustry-University-Government PartnershipsChallengesCultural organizational challenges (PSU-Geisinger)Comfort levels to take risk are differentRecognize that the mission and the short-term goals are differentRespect for everyones role in the partnership & trust between the partnersOpen communicationChallengesUniversity needs to understand the research needs of the industryIndustry needs basic researchIndustry does indeed conduct basic research, but does not publishIntellectual property issues

Models of PartnershipsEuropean Model1/3 Industry, 1/3 University, 1/3 GovernmentVery effective & successfulCollaborative researchCo-advisorsFunding requirementMake industrial sponsorship mandatory for grant funding (DMI)Industrial advisory board at universityConsortiaIITCFMModels of PartnershipsConsultancy/SabbaticalsUniversityIndustryGovernmentIndustrial Consulting at Penn StateFaculty on 9-month appointmentOne day a week consulting privilege during the academic year Case StudiesCargill

Frito Lay




Wafer:FlourSugarStarchEmulsifiersChocolate Coating:OilSugarCocoa PowderEmulsifierIce-CreamMilk FatMilk SolidsSugar/SweetenerStabilizer/EmulsifierWater (65%)

Moisture migration in an Ice-Cream ConeEffect of Relative Humidity

Humidity range 75 % 33%Humidity range 75 % 54% Moisture Migration in ConfectioneryWater vaporFat-based multiphase systemWater vaporWater vaporAqueous phaseFat-based multiphase systemsugarEmulsifiers Vapor-inducedLiquid-inducedProduct-atmosphere (packaging) interactionProduct-product interaction22Based on the physical state of water in contact with food systems when moisture migration occurs, moisture migration can be classified into vapor-induced migration and liquid-induced migration. Vapor-induced migration happens when the system come into contact with water vapor. Measurement of yield stress in chocolate using the vane method ( B. Baker)Thermal & mechanical determination of glass transition temperature in saccharide mixture (B. Kiefer)Moisture migration through fat-based multiphase systems (Q.Yuan)Oil migration in model confectionery systems (T. Motwani)

Hershey-Penn StateProjects Completed Characterization of heat resistant milk chocolates (C. Dicolla)Mechanisms of development of heat resistant chocolate (Ongoing - J. Laughter)

Hershey-Penn StateProjects CompletedMeasurement of Yield Stress in Chocolate using the Vane MethodBrian S. Baker

Masters Degree Candidate

Department Food SciencePennsylvania State University25Thermal and Mechanical Determinations of Glass Transition Temperature (Tg) in Saccharide MixturesBruce A. KieferMasters DegreeDepartment of Food SciencePennsylvania State University

April 20, 2004

Moisture Migration Through Fat-Based Multi-Phase SystemsQingbin YuanPh.D. CandidateDepartment of Food ScienceThe Pennsylvania State University27Diffusion, Counter-Diffusion & Lipid Phase Changes During Oil Migration in Confectionery ProductsTanuj MotwaniWilliam HanselmannSwamy Anantheswaran

Dept of Food Science304 Food Science BuildingPennsylvania State UniversityUniversity Park, PA 16802Contact:


Characterization of Heat Resistant Milk ChocolatesMS Thesis byCarolina Dicolla

November 20, 2008

29Hello, my name is Carolina and Im a Master student from Penn State. This is my 2nd year and Im working with heat resistant chocolate. Dr Swamy Anantheswaran and William have been my advisers so far.Characterization of Heat Resistant Milk Chocolate

Guidelines for PartnershipDevelop mutual trustNegotiate in best faithLet patents ownership vest with university partnerGrant industrial partner(s) exclusive licenseBe patient & understanding

Guidelines for Partnership We cannot afford not to!Took 3 years to get a buy-in from industryNeed a champion at both endsCollaboration needs to be nurturedKeep separate lab books for the R and for the D

Guidelines for Partnership Win-win situation for industry, university & student!Hire an industry advisor for the projectHire the right student who can wear both the academic & industry hatUpdate progress on projects to Dean & VPEmphasize value additionCurrent Projects at Penn StateMechanism of destruction of Listeria during HPP Controlled release of Nisin from biopolymer films Mechanisms of development of heat resistant chocolate Effect of roasting on polyphenols in cocoaEdible coatings to improve shelf-life of fresh mushrooms

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