Search results

This paper aims to propose an integrated methodology for evaluating academic spin-offs (ASOs) for supporting both the development phase and performance evaluation. The ASOs have peculiar characteristics compared to other start-up companies and the debate on their evaluation is still open.

The proposed methodology, adopting a lean approach, faces the typical problems that characterize the growth of an ASO: the excessive attention to the technological aspects with respect to the commercial and managerial ones; and the need for evaluation systems that try to evaluate all risk areas and to highlight any misalignment. The methodology was built also starting from the results of an Erasmus + research project, co-funded by the European Commission, called spin-off lean acceleration.

The methodology proposes to monitor the main risk areas (market, technological, implementation, governance and financial). For each of these areas, at first, a framework and a checklist are proposed for supporting the qualitative assessment of the potential of each areas. In the second part, a set of metrics for monitoring the performances and to understand if the spinoff is developing in the right direction is proposed. Moreover, the methodology was applied to the spin-offs at the University of Calabria (Italy), and the paper reports the first results obtained.

A new canvas model (lean acceleration canvas), more specific and suited to the context of ASOs, was developed and tested. A lean approach has been adopted also for understanding the weakness of traditional methods. The proposed methodology could be used by the technology transfer offices in their institutional activity of supporting ASOs.

The primary objective of this study was to investigate the viability of Lacticaseibacillus rhamnosus GR-1 (LGR-1) when combined with four prebiotic-rich fruit powders – apple, papaya, mango, and red beetroot – in probiotic yogurt. Additionally, the study aims to assess customer acceptability of the yogurt fortified with these fruit powders through a sensory evaluation using a nine-point hedonic scale.

The yogurt samples, inoculated with the LGR-1 probiotic strain, underwent fermentation at 38 °C for 0, 2, 4 and 6 h. Following fermentation, the samples were stored in a refrigerator at 4 °C for 1, 15 and 30 days. Throughout the study, microbial counts and pH level measurements were performed to assess the viability of LGR-1. A sensory evaluation consisted of 89 participants. A nine-point hedonic scale, ranging from 1 (dislike extremely) to 9 (like extremely), along with a questionnaire were used to assess criteria such as appearance, flavor, texture and overall acceptability of the samples.

All treatments at all time points maintained a minimum viable microbial count of 10⁷ CFU/mL (colony-forming units per mL), which indicated that the addition of fruit powders supported the growth and survival of LGR-1 in yogurt. Treatment 5, fortified with papaya powder, was the only group that exhibited a significant change of microbial count after 30 days of fermentation (p = 0.018). Although there were no statistically significant differences in pH values at the 0- and 2-h time points within each treatment, the pH remained relatively stable after day 15, with an average mean pH of 4.29. Treatment 2 fortified with mango powder obtained the highest overall acceptability score because of its smooth and firm texture as well as mild mango-sweet flavor.

This study explored the viability of probiotics and the sensory properties of yogurt fortified with various fruit powders, while also examining the potential prebiotic effects of fruit powders in enhancing overall sensory appeal. The findings suggested that papain may play a role in increasing probiotic viability in yogurt. Given the inconvenience and inaccessibility of fresh fruits and the generally inadequate prebiotic intake, this research addressed the gap in prebiotic consumption by offering novel ideas for health-enhancing dairy products.