TECH NEEDS

Fermentation is one of the oldest technologies used in food processing, Traditionally, fermentation was used as a method of preserving food, as well as imparting unique flavor profiles, such as in products like soy sauce or tempeh. In recent years, driven by the demand for a more sustainable food production system, fermentation is also studied for its applications in breaking down organic matter from indigestible to digestible nutrition for human consumption, growing biomass from the microorganisms used in the process, or producing specific target compounds like protein, fat or other nutrients. With Singapore’s ’30 by 30’ goal to produce 30% of our nutritional needs locally and sustainably by 2030, fermentation technologies are primed to play a key role in the food industry. There is interest to seek out technology owners who have novel and proven fermentation technologies in the fields of alternative proteins, functional health or food side stream valorisation. The technologies can be in the form of: 1) Novel works on strains, feedstock or media for food fermentation 2) Process and infrastructure technologies to optimize yields and resource efficiency 3) Novel ingredients to discover new use cases from new product development trials These technologies should be available for technology collaborations. The modes of technology collaborations are: R&D collaboration, IP licensing and acquisition. Suitable technologies can be placed as Technology Offers on the IPI portal, subject to internal curation and review.  Fermentation, Bioprocessing, Precision Fermentation, Synthetic Biology, Food Waste, Valorisation, Side stream IP Acquisition, Licensing, R&D Collaboration Foods, Ingredients, Processes, Waste Management & Recycling, Food & Agriculture Waste Management, Sustainability, Food Security

Diabetic foot ulcer is a devastating complication of diabetes mellitus and significant cause of mortality and morbidity all over the world and can be complex and costly. The development of foot ulcer in a diabetic patient has been estimated to be 19%-34% through their lifetime. The pathophysiology of diabetic foot ulcer consist of neuropathy, trauma and, in many patients, additional peripheral arterial disease. In particular, diabetic neuropathy leads to foot deformity, callus formation, and insensitivity to trauma or pressure. The management of DFU is usually complex and challenging to clinicians in clinical practice. The critical aspects of the wound healing mechanism and host physiological status in patients with diabetes necessitate the selection of an appropriate treatment strategy based on the complexity and type of wound. Additionally, costs of diabetic foot ulcerations have been increased to the treatment cost of many common cancers. Estimated costs of DFU management are greater than 1 billion in both developed and developing countries. Moreover, infection of a DFU frequently leads to limb amputation, causing significant morbidity, psychological distress and reduced quality of life and life expectancy.  We are seeking technology owners who have novel solutions that can offer alternatives and/or enhance traditional wound care practices such as debridement, offloading, moist wound care, treatment of infection, and revascularization of the ischemic limb. Example of such solutions include but are not limited to nonsurgical debridement agents, oxygen therapies, and negative pressure wound therapy, topical drugs, cellular bioproducts, human growth factors, energy-based therapies, and systematic therapies. We are also interested in deep learning solutions for the prediction, diagnostic assistance and prevention of ulcer formations.  Diabetes, Diabetic Foot Ulcer, Chronic Wound, Wound Care Business Collaboration (Joint Venture), Licensing, R&D Collaboration Electronics, Sensors & Instrumentation, Healthcare, Diagnostics, Medical Devices, Telehealth, Medical Software & Imaging, Pharmaceuticals & Therapeutics