This innovative technology combines ozone, UV light, and water nanobubble treatments to enhance microbial safety in wheat flour, achieving a 99.99% reduction in Salmonella. It's a green, nonthermal solution that can integrate with existing milling processes.
This solution leverages the synergistic effects of ozone and ultraviolet (UV) light, combined with water nanobubble (WNB) technology, to improve the microbial safety of wheat flour. The goal is to significantly reduce the presence of pathogens such as Salmonella Typhimurium by at least 99.99%. This novel approach is not only effective but also environmentally friendly, utilizing green, nonthermal technologies that require only electricity. The application of reactive oxygen species (ROS) enhances antimicrobial efficacy, offering a sustainable alternative to chemical treatments.
Currently at TRL 4, this technology has been validated in a laboratory setting. Future plans include integrating it with conventional grain processing methods such as tempering and drying, to optimize its application in commercial milling operations.
The University of Alberta is a large, comprehensive public research university in Edmonton with multiple campuses and a strong applied research culture. Industry engages through co-located labs and pilot-scale facilities, as well as established co-op and internship programs that place talent with partners year-round. Integration with Alberta’s province-wide hospital system supports clinical research and accelerates translation. Companies also benefit from proximity to regional industry clusters and collaboration hubs on and near campus for joint R&D and prototyping. Supported by NSERC, CIHR, SSHRC, and Canada Foundation for Innovation funding—plus provincial and industry support—the tech transfer office manages IP, licensing, and startup formation with streamlined sponsored-research agreements.