Menu

WARF and UW-Madison ranked sixth among universities in U.S. utility patents in 2016

The Wisconsin Alumni Research Foundation (WARF), which serves as the designated patent management organization for the University of Wisconsin-Madison, moved up to sixth place among the Top 100 Worldwide Universities that were granted U.S. utility patents in 2016.

The report, which is published by the National Academy of Inventors (NAI) and Intellectual Property Owners Association (IPO), utilizes data acquired from the U.S. Patient and Trademark Office to highlight the important role patents play in university research and innovation.

The NAI and IPO have published the report annually since 2013.  The rankings are compiled by calculating the number of utility patents granted by the U.S. Patent and Trademark Office which list a university as the first assignee on the issued patent.

A total of 168 patents were issued to WARF during the timeframe of the report. Two patents with CALS affiliations were among those highlighted in the WARF announcement about the ranking:

9,458,230 – Cosatein, an animal feed supplement

Secretory immunoglobulin A (sIgA) plays a critical role in immunity. Professor Mark Cook & Jordan Sand, both of the UW Department of Animal Science, have developed a method for producing large quantities of animal- and human-grade sIgA. Compositions of sIgA – known as Cosatein – can be given to animals to reduce gastrointestinal inflammation and increase feed efficiency. Cosatein is a Smithfield Bioscience technology and is licensed to Cosaproducts Company, a wholly owned Smithfield Foods company.

9,414,558 – BetaGene oat

This technology won a 2013 WARF Innovation Award.

Beta-glucan is a “heart healthy” soluble fiber that has been shown to help reduce blood cholesterol levels. John Mochon, Program Manager of the Small Grains Breeding Program in the UW Department of Agronomy, has bred an oat variety – known as BetaGene – that is 2 percent higher in beta-glucan than other oat varieties on the market; that 2 percent advantage translates into a 20 percent boost in beta-glucan levels when the oats are processed into food products.

This entry was posted in Awards and honors, Economic and Community Development and tagged , , by Ben. Bookmark the permalink.