Welcome to Innovation Park at Penn State, an ecosystem where business, education and research come together.
Innovation Park at Penn State offers 118-acres of remarkable office, manufacturing and research space, and is part of one of the world’s premier research institutions, with access to Penn State’s scientific, engineering, technology and business resources, as well as the support services needed to transfer knowledge from the University to the marketplace. The network of resources available at Innovation Park supports early-stage entrepreneurs and established businesses alike. Innovation Park at Penn State is home to the Penn Stater Conference Center Hotel—a 300-room hotel with world class conference facilities. Just a few miles from the University Park Airport and directly off of Interstate-99, the Park is easily accessible for travelers.
Congratulations to the Summer 2016 Happy Valley LaunchBox Graduates!
On Wednesday, July 27, the 10 graduating LaunchTeams of the Summer 2016 Happy Valley LaunchBox cohort graduated from the 10-week business incubator program on Allen Street in State College. The 10 team gave 3-minute "rocket pitches" as part of the graduation ceremony.
Salimetrics, a global leader in salivary bioscience, has been successfully bridging the areas of academic research and product development for nearly twenty years. The company was co-founded by Penn State researchers Doug Granger and Eve Schwartz, together with State College investor Dick Supina, and began in a tiny basement lab at Penn State—the Behavioral Endocrinology Lab (BEL).
Researchers at the BEL study the relationship between biomarkers (e.g. the hormones cortisol and testosterone) and behavioral patterns such as aggressiveness. Measurement of these biomarkers was historically made using blood serum, which has obvious drawbacks. The creative genius behind work at Penn State’s BEL, eventually transferred to Salimetrics for commercial applications, was to substitute the use of blood-serum assays with salivary assays.
Analytical Flavor Systems Holds the Key to an Optimized Future for Food and Beverage Producers
How do you turn flavor into numbers? For Jason Cohen, CEO of Analytical Flavor Systems, that question guided his studies and research at Penn State – research that would become the backbone of his predictive manufacturing company.
In food and beverage production, quality and consistency are key, making contamination the enemy to successful brand upkeep and customer loyalty. And with the craft-beverage industry on the rise, quality and consistency are the guarantors of a competitive edge.
Enter Analytical Flavor Systems, whose product Gastrograph is a quality control tool with unprecedented capabilities. A blend of sensory science, data mining, and analytical chemistry equip the system to constantly monitor flavor profiles and anticipate minor flaws that could have major consequences.
After all, Cohen said, “The measure of a science is the ability to make correct predictions.” But in the realm of flavor? “Sensory science is barely explanatory at its best.” In other words, this “science” has been perhaps better defined as an art.
An Inside Look at Employees in the Park
“I’ve worked at Penn State for over 13 years with most of those years supporting researchers. Ten of those years were spent at the Applied Research Lab. More recently, working at Innovation Park in the Office of the Vice President for Research has exposed me to all the other many and varied aspects of research at Penn State. I learn something new every day about the important and amazing research that is being accomplished by both independent faculty and research done in cooperation with industry.”