Innovative non-thermal sterilization technology using microwave-induced acoustic vibrations to decontaminate wheat, preserving its quality and extending shelf life without heat damage.
This innovative technology leverages microwave-induced acoustic vibrations to achieve non-thermal microbial sterilization of wheat. By targeting the resonant frequency of microbial cellular membranes, it induces vibrations that rupture the membranes without heating the wheat. This method preserves the quality and extends the shelf life of wheat by avoiding thermal damage.
Currently at Technology Readiness Level 4, this technology has demonstrated proof-of-concept in controlled environments. Future phases include in-vitro studies to optimize frequency and power levels for wheat-specific microbes, followed by engineering design for field testing in production facilities.
Queen’s University is a comprehensive public research institution with a large student body and global alumni network based in Kingston, Ontario. For industry, it offers a research and technology park with wet/dry labs, shared core facilities, and collaboration models from sponsored research to contract testing. Clinical translation is enabled by integration with Kingston’s major hospital system, providing governed access to patients, clinicians, and health data. Talent pipelines are built through structured internship programs and project-based engagements. Research is backed by Canada’s Tri‑Council agencies and the Canada Foundation for Innovation, plus provincial and industry support, and a dedicated tech transfer office advances IP, licensing, and startups.