OTT’s unique networking situation enables it to combine technologies from a variety of sources, increasing the probability that each technology will achieve its full potential.
From Finish to Startup
Dr. Ming Ruo Guo of UVM’s
Department of Nutrition and Food Sciences developed an environmentally friendly wood finish that incorporates whey protein, usually a dairy industry waste product.
Through the Office of Technology Transfer and its website, uvminnovations.com, the
University of Vermont protects, markets, and negotiates the sale of commercially viable intellectual property.
In recent years, the University of Vermont has seen a dramatic increase in its intellectual property and technology transfer activity. Of the 73 patents issued to UVM, 33 have been issued since 2001. Also, the University has licensed 30 technologies since 2001 to diverse local, regional, national, and international companies.
UVM Innovations
Compared to traditional finishes, Dr. Guo’s invention offers increased density and viscosity, lower VOC content, a harder and more scratch resistant film, better water resistance, lower toxicity, and much lower production costs.
Vermont Natural Coatings, a 2004 startup in Hardwick, licensed the invention through OTT and began production. Two years later, the company’s owners looked forward to expanding and creating more jobs in the Northeast Kingdom.
