Academic Programs

ACADEMIC PROGRAMS

Enhanced Exchange works with top universities to integrate agricultural systems, which are designed to provide the vehicle for replicating the production center in other parts of the world. The resources in use are to assure that control of the designer food products™ production/delivery system is secured, thereby providing Enhanced Exchange increased volume required to satisfy these markets. We ensure the resources and structures are in place to advance our initiatives by working with those who enhance intelligence through partners around the globe to produce and deliver strong but bold solutions within a framework of alliances. Enhanced Exchange conducts comprehensive research programs designed to assure our proprietary technology development in order to deliver products in the future with even greater focus and precision. Resulting innovations with correlating efficiencies favor increasing quality and the selections focus on supplying discerning markets with a wide array of designer foods products™ is core to Enhanced Exchange services. In this manner, each proposed product is sure to exceed expectations as expectations are such that our specialties will significantly augment growth potential. Enhanced Exchange Academic Programs are conducted through agreements with leading agricultural universities across the globe. Programs gain definition and detail through a Think Tank led by Enhanced Exchange Academy. Research projects designed to provide disruptive technologies are led by cutting-edge scientists in the designated leading agricultural universities. Projects undertaken are conducted through the channel of graduate students who, for part of their program work at Enhanced Exchange.

The academic program areas are:

  1. Distinctive Food Products: Characterization of specific markets as to critical specifications desired in food products.
  2. Safe and Healthful Food Products: Characterization of critical control points in production systems necessary for the delivery of food products that are safe to consume and healthful to the consumer.
  3. Savory Food Products: Characterization of critical control points in production systems necessary for the delivery of food products that provide enjoyable eating experiences to the consumer.
  4. Environmentally Friendly Food Products: Characterization of critical control points in production systems necessary for the delivery of food products that are produced in a sustainable, environmentally friendly manner.
  5. Humanely Produced Food Products: Characterization of critical control points in production systems necessary for delivery of food products that are produced in a manner sensitive to humane animal treatment.
  6. Value Food Products: Characterization of critical control points in production systems necessary for the delivery of food products that are of value (in terms of reward/cost) to the consumer. 

The most important critical control point delineated that underlies all program areas is the identification of plant and animal germplasm (probably built upon heirloom varieties and germplasm) that are fundamental to the goals elicited in these program areas. Enhanced Exchange believes that foods provided to markets now have focused attention on plant and animal germplasm that have been singled out only on their abilities to provide large quantities of food. Germplasms providing robust flavors, healthful attributes, and adaptation to ecological niches have been overlooked in the rush to provide volume. Enhanced Exchange understands that, although these germplasms can still be found, they are rapidly becoming extinct in the rush for quantity. We have a priority to identify heirloom germplasms that are both adapted to ecological niches (ecologically friendly) and provide robust flavors desired by consumers (consumer friendly). Enhanced Exchange builds production systems around these germplasms to guarantee consumer satisfaction and health while it patents these unique germplasms to assure their preservation through the establishment of intellectual property.

These programs are broadly framed including all foods delivered by Enhanced Exchange, providing the basis for assurance that products delivered have now consistently exceeded consumer demands but will be considered even more desirable in the future.

Although ample detail exists, these programs are broadly written within the framework of all designer foods Enhanced Exchange delivers. This is accomplished through direct intervention in food production and delivery or through contractual agreements with trusted suppliers. For example, in the case of red meat. In order to have set the stage for these programs, we have reviewed comprehensive global technical literature and published two books, one on Red Meat Science, Volume I, The Consumer and Extrinsic Red Meat Character; and Volume II, Intrinsic Red Meat Character. The initial areas of R&D are related to our Academic Programs but are for red meat. The text is in two volumes and encompasses the scientific basis to produce designer red meats:

  1. Distinctive Red Meats: Omnivore (vegetarian to carnivore) and tenderness-flavor continuums.
  2. Reputation Red Meat:  Certified Halal and HACCP control of safety.
  3. Tender Red Meat: High tissue turnover. 
  4. Red Meat: Muscle color is a genetic and slaughter method. Fat color arises from the feed.
  5. Hearty Red Meat:  Best human food (iron, B vitamins, protein, ACE inhibitors, CLA)
  6. Savory Red Meats:  Lean (protein turnover) and fat needed in heat reactions.
  7. Environmental Red Meat: Methane inhibitors, intensity reducing C footprint.
  8. Value Red Meat: Comprehensive System of the Soil to the Plate since meat is a lifetime effort.
    1. Real-Time Evaluation through full spectrum spectroscopy and sonography.
    2. System Evaluation through the development of mathematical systems models.
    3. Genetic control through patents on genetic markers. 

The R&D associated with these are with expectations to have two material outcomes:

  1. Intellectual Property in the form of patented production processes, technical devices, and feed ingredients and additives.
  2. Implementable Processes increasing the capacity of the PRMC to consistently produce distinctive products of value to customers. 

Intellectual Property

The Academic Programs, Research, and Development Programs and expected to result in Intellectual Properties are presented in the document; Red Meat Science and Production. This document provides a rationale and experimental methods for the attainment of Intellectual Property. This is provided as an example of similar programs in other foods including white meat, seafood, fruits and vegetables, and beverages, including both organic and natural foods as well as fresh, frozen and canned foods. Through the methods described in this document, it is believed that many of the Intellectual Properties can be patented within four years from project initiation. Because of the confidential nature of these procedures, only the topics of some of the Intellectual Properties are divulged herein to give a glimpse of the larger food stream development program undertaken by Enhanced Exchange. The intellectual property topics addressed by Enhanced Exchange for the example of red meats are:

  1. Control of Small Heat Shock Proteins for animal stress management, tender meats, and prevention of Mad Cow Disease.
  2. Ruminal Bypass Technologies for the provision of muscle simple sugars, peptides, and amino acids, and unsaturated fatty acids as components of the Maillard reaction for flavorful red meats.
  3. Metagenomic methodologies for animal adaptation to stressful environments and disease prevention.
  4. Feed additives promoting gluconeogenesis in ruminant animals to facilitate marbling in red meats, postmortem aging for meat tenderness, and milk production.
  5. Essential oil-based feed additives for natural augmentation of immunity and production of tender red meats.
  6. Controlled animal stress technologies to alter animal genetic expression (epigenetic manipulations through alteration in DNA methylation patterns).
  7. Alteration of Fe content of red meat through feed additives and slaughter modifications.
  8. Use of natural sedatives to reduce animal stress at slaughter for humane animal slaughter and production of tender red Halal red meats.
  9. Feed additives altering ruminal digestion to increase propionate/acetate ratio increasing digestive efficiency, decreasing methane production to reduce environmental footprint, and increasing levels of substrate to produce tender, flavorful red meats.
  10. Carcass fabrication technologies to add value to the carcass by the application of muscle profiling methods.
  11. Vitamin D and E, and calcium feed additives to improve red meat color stability and manage postharvest aging for consistently tender red meat.
  12. Combinations of mechanical and electric pulse technologies to improve red meat tenderness yet maintain texture.
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