The BioFPGA platform provides a rapid, cost-effective method for detecting Salmonella in complex food matrices like chocolate. By integrating RNA-based detection and biosensors, it enhances sensitivity while minimizing risks, offering a field-deployable diagnostic tool.
The BioFPGA platform is a cutting-edge solution designed to rapidly detect Salmonella in complex food matrices such as chocolate. It combines RNA-based detection with automated sample handling and biosensor platforms to enhance sensitivity and reduce contamination risks. This platform aims to offer a faster, more efficient, and cost-effective alternative to conventional microbiological methods, making it ideal for ensuring food safety in intricate food environments.
Key features:
The BioFPGA platform is currently at Technology Readiness Level 4. It has demonstrated laboratory validation and is in the process of refining protocols for specific food matrices like chocolate. Future validation will focus on performance evaluation across various chocolate types and further optimization for field deployment.
The University of Cincinnati is a comprehensive public research university with an applied, urban-serving character and a significant clinical enterprise. Industry engages through one of the nation's largest cooperative education programs, placing students year-round with corporate R&D and operations teams and creating an on-ramp to sponsored research. An innovation district near campus hosts co-located corporate labs, startup space, and shared prototyping facilities, while the university's integration with a major hospital system enables clinical studies and translation. Research is supported by competitive federal funding from agencies such as NIH and NSF, along with state and industry partnerships. A dedicated technology transfer office manages IP, licensing, corporate agreements, and startup formation, providing flexible models for collaboration.