LSU AgCenter scientists have developed a new method to produce effectively hybrid cotton seeds. This approach will enhance cross-pollination and isolate only the desired hybrid seed. It also ensures the most efficient use of labor and chemicals, allowing farmers to save money on both and ensuring quality seed to satisfy customer needs.

LSU AgCenter scientists have created a new rice line with a brilliant purple color. This variety has an increased level of antioxidants. It also has a much higher quality than rice of similar types and possesses many long-grain characteristics, such as very tall stalks and fewer days to maturity.

This invention is a new type of reactor that combines the processes of biomass washing and hydrolysis into one easy step. This is a continuous process that saves on energy and machinery by replacing several mixing processes. In this device, the biomass is progressively liquefied and treated with enzymes to ensure that materials are efficiently converted into potential fuel.

This invention is a novel combination of natural extracts that has the ability to strongly inhibit the development of blood vessels that feed cancer and other diseases related to blood vessel growth, such as psoriasis. The synergistic interaction of these materials increases efficacy, and the body can readily absorb the extracts through the skin. This material also has shown promise in vitro to overcome cells’ natural drug resistance and defenses.

This invention is a method of identifying Chinese tallow tree seeds at various stages of maturity. It can be incorporated into a harvester to provide quick and accurate harvesting of the seeds. This ensures minimal damage to other nearby crops and increases the amount of seeds gathered. Due to the rapid growth and invasive nature of the Chinese tallow tree, this will be useful whether you wish to use the seeds as a resource or eliminate them as a pest.

A new substance has been discovered that more effectively deters termites from feeding on wood or cellulose and kills most of their colony. Termites that feed on the substance will die; termites given a choice of feed materials will not eat the treated material. This substance is nontoxic to mammals and is effective in very small amounts.

AgCenter scientists have invented a new method to add fenugreek to a wide variety of foods and drinks. Meats, breads, eggs, muscadine juice and tea can all contain a high-enough level of fenugreek to help prevent glucose absorption and lower the glycemic index of the food or drink. This is important for both weight maintenance and managing diabetes as high glycemic index and high-sugar foods contribute to obesity and diabetes.

This is a new method to approximate and analyze the Glycemic Index (GI) for foods that contain carbohydrates and sugars by using a unique mixture of enzymes. No test subjects or blood samples are needed; only a small sample of the food you wish to analyze. This fast, accurate and cost-effective method can help companies measure and lower GI in their products.

This invention is a new type of device that can measure any parameter of liquid or gas moving through a continuously flowing electromagnetic system. This device measures parameters of materials at multiple points inside the electromagnetic field to get a more accurate and detailed reading of potential hot and cold spots. This helps ensure a consistent end product, reduces wasted materials during testing and can eliminate potential hazards from improper processing.

This invention is new way to extract glycomacropeptide (GMP) from dairy products. One can obtain very high GMP yields with astounding purity using this method. Expensive machinery, like a chromatographer, is not required for this process, leading to substantial savings. GMP extracted by this method can be further modified and used for many food applications and treatments for phenylketonuria (PKU).

AgCenter scientists have developed a new process to modify the properties of starch without chemicals. Normally, such changes would require that the ingredient be labeled “modified starch”; however, this process allows the ingredient to be labeled simply as “starch.” The unique process can also increase the natural benefits of the starch, such as satiety, making it more appealing to consumers.

This invention is a new method and device to oxygenate water for use in ponds and waste treatment plants. A very simple and energy-efficient device is inserted into water. It distributes oxygen evenly and creates ammonia-destroying films. It does not requires commercial pressure systems to operate, thus leading to energy and equipment savings.

This invention is a new type of treatment for Aspergillosis, a type of fungal infection. This infection is particularly deadly, causing blood clots and impairment of the lungs. Usually infecting those with suppressed immune systems, Aspergillus is present in the general environment and can be inhaled from anywhere. This new treatment can overcome the organism’s normal drug resistance and offers new hope to those suffer from infection.

This invention is a new product that completely eliminates the burning sensation from consuming spicy foods and hot sauces. It can be produced in either tablet or liquid form and should be taken right after consuming a spicy dish. With this technology, you can take the bite out of your next bite to eat and enjoy a wider range of hot foods and flavors.

AgCenter scientists have created a new type of spicy and delicious hot sauce that does not require fermentation before using. This reduces storage time and cost and gets the product to the customer faster.

AgCenter scientists have discovered a new natural extract that prevents bread from molding. Bread treated with this substance is stable for eight days at room temperate without any mold growth. This allows customers to enjoy their bread over a longer period and reduces the risk of eating bread with fungus on it.

A new material has been discovered that can mask bitter and biting flavors in food. Substances like glycerine, ethanol and potassium salts can be added to foods in greater quantities without a hindrance to taste. Glycerine can be used to control moisture in food and replace high fructose corn syrup, while potassium salts can be used to replace the more hazardous sodium salts.

AgCenter scientists have created a partial substitute for bleached flour used in the preparation of baked goods and pastas. Using this new substitute adds omega 3 fatty acids and conjugated linoleic acid to the final product. These compounds offer many benefits to the heart, lower insulin resistance and can help to fight certain types of cancer.

This invention is a new type of carbohydrate that increases the bulk and satiety of food. These carbohydrates increase the amount of fiber and decrease the number of calories in food without affecting the taste, smell, or cooking characteristics. This makes them ideal for weight management because increasing fullness will lead to people eating less and being healthier. These carbohydrates can be used in many types of snacks and tasty treats like health bars and cookies.

This invention is a new type of extraction method that can take natural extracts of plants and fruits and make them usable as high intensity sweeteners (HIS). Normally, such extracts are not usable as sweeteners due to undesirable properties, such as bad taste, color, or smell. This method uses natural processes to remove these undesirable properties, leaving the more palatable elements behind.

A new method has been developed to detect the presence of spiroplasma in humans and animals. Determining the amount of spiroplasma present can help to diagnose transmissible spongiform encephalopathies (TSE) like Creutzfeldt-Jakob disease (CJD) and scrapie. This method can also detect the antigens of spiroplasma, further increasing the chances of finding cures to these life-threatening diseases.

This invention is a method to greatly enhance the cancer-fighting effectiveness of natural oil extracts and incorporate them into food. Confections and fried foods can gain an anti-carcinogenic benefit and still taste great. The extract does not require high doses to be effective, and there is no risk to normal cells or toxicity.

AgCenter scientists have discovered a new ash-based wood treatment to reduce water penetration and movement in wood and prevent boron leaching. This invention adds small fillings into the void spaces in wood, trapping the boron inside the wood and keeping wood-degrading organisms out of it. Unlike many treatments, this can be used with wood for exterior construction like decking and fencing.

This is a new wood treatment that kills pests and fungus as well as preserves wood for extended periods.

This is a method to extract afforadable collagen from calcified tissues, like fish scales and bones.

This is a new lightweight solar panel design that has resistance to cracking and shortages.

This is a simple device that can mix any two liquids into a tasty whipped cream.

Here you can find links to all of the Intellectual Property Offices in the LSU System.

Patent Number: 6,635,740

Patent Number: 5,514,537

Patent Number: 6,136,044

Plant Variety Protection Number: 200100105

Plant Variety Protection Number: 9700103

Plant Variety Protection Number: 200000025

Patent Number: 5,670,450

Patent Number: 5,482,631. Separation Of Inositols From Sugars And Sugar Alcohols.

Plant Variety Protection Number: 9900148

Plant Variety Protection Number: 9100065

Plant Variety Protection Number: 9700128

Plant Variety Protection Number: 9700127

Plant Variety Protection Number: 9700126

Plant Variety Protection Number: 9700125

Plant Variety Protection Number: 200000213

Plant Variety Protection Number: 9700132

Plant Variety Protection Number: 9700131

Plant Variety Protection Number: 9700130

Plant Variety Protection Number: 9700129

Plant Variety Protection Number: 9700122

Plant Variety Protection Number: 9700123

Plant Variety Protection Number: 9700124

Patent Number: 6,566,334

Patent Number: 6,444,433

Patent Number: 6,264,952

Patent Number: 5,556,782

Patent Number: 5,998,698

Patent Number: 6,010,705

Patent Number: 6,352,703

Patent Number: 6,150,404

Patent Number: 5,597,599

Patent Number: 5,352,467

Patent Number: 6,228,178

Patent Number: 5,110,363

Patent Number: 6,451,123

Patent Number: 5,262,328

Patent Number: 6,255,109

Patent Number: 6,712,797

Patent Number: 6,426,219

Patent Number: 6,096,136

Patent Number: 6,033,573

Patent Number: 5,318,783

Patent Number: 5,670,450

Patent Number: 6,680,058

Patent Number: 5,352,607

Patent Number: 6,692,757

Patent Number: 6,150,404

Patent Number: 7,052,348

Patent number: 7,109,300

Patent Number: 5,248,046

Patent Number: 6,350,454

Patent Number: PP15,380

Patent Number: PP15,038

Patent Number: 6,537,947

Patent Number: 6,548,659

Patent Number: 6,305,303

Patent Number: 6,300,471

Patent Number: 4,810,511

Plant Variety Protection Number: 200500004

Plant Variety Protection Number: 200200198

Plant Variety Protection Number: 200400114

Plant Variety Protection Number: 200400115

Plant Variety Protection Number: 200100106

Plant Variety Protection Number: 200500285

Plant Variety Protection Number: 200500349

Plant Variety Protection Number: 200500350

Plant Variety Protection Number: 200000166

Plant Variety Protection Number: 200500003

Plant Variety Protection Number: 8700078

Plant Variety Protection Number: 200000321

Plant Variety Protection Number: 9000236

Plant Variety Protection Number: 200100107

Patent Number: 6,852,234

The LSU AgCenter and the Office of Intellectual Property is an ideal partner for industry interested in sponsoring innovative research. Browse the topics below to find out the technologies that are available for licensing.