Selected to team up with multinational leaders including Nestle, GrainCorp and Tate & Lyle to fuel groundbreaking transformation in Food and Agriculture

PHILADELPHIA, PA - September 25, 2018: TERRA, the leading Food and Agriculture Accelerator, has selected Opertech Bio into its third cohort kicking...

Patent Encompasses High-Throughput Sensory Discrimination Technologies

PHILADELPHIA, PA – December 12, 2017 – Opertech Bio, Inc., a company that has pioneered a new, highly efficient and cost effective approach to sensory evaluation, today announced the issuance of U.S. Patent No. 9,841,897, the Comp...

Brewer to Utilize Opertech Bio's High Throughput Taste Evaluation Technology

PHILADELPHIA, PA – February 23, 2015 – Opertech Bio, Inc., a company that has pioneered a new, highly efficient, cost effective approach to sensory evaluation, and Philadelphia Brewing Co. (PBC), the operator of the oldest a...

Funding Will Support New Approach to Taste Testing

PHILADELPHIA, PA – December 15, 2014 – Opertech Bio, Inc., a company that has pioneered a new highly efficient, cost effective approach to sensory evaluation, today announced it has raised $750,000 in private equity financing. Gabriel Investments of...

Patent Supports an Entirely New Approach to Taste Testing and Measurement

PHILADELPHIA, PA – September 2, 2014 – Opertech Bio, Inc., a company that has pioneered a new highly efficient, cost effective approach to sensory evaluation, today announced the issuance of U.S. Patent No. 8,820,265, by the U....

Collaboration to announce the potential of using Opertech's trained rats as surrogate tastetesters across other species including rats and dogs

ELVEN, FRANCE AND PHILADELPHIA, PA – December 4, 2013 – DIANA and Opertech Bio, Inc. today announced that they have entered into an agreement to collaborate...

Published Findings Advance Taste Science by Training Rats to be Expert Taste Testers

PHILADELPHIA, PA – August 12, 2013 – Scientists at Opertech Bio, Inc. have developed a proprietary apparatus and methodology for high-throughput taste evaluation. The work points to approaches that have the potential...