Serbian Innovation Fund

TRANSFERADE Investors' Day 2019

Bringing together innovators from universities and research institutes with investors and leading tech transfer professionals 

9 April 2019 | Belgrade, SERBIA


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Why Belgrade TRANSFERADE Investors' Day?

Previous TRANSFERADE (held in November 2018) showed that there is a great research and innovation potential around Balkans. The 2019 Investors' day is an opportunity for universities and research institutes in the region to present their projects and ideas to investors and technology transfer professionals to bring their ideas forward. 

Over the past few years, we've been working in the Balkans with industry, academia as well as national authorities. We've been doing the same in other parts of the world and we recognised that there is some great research, industry desperately seeking new technologies, but it takes experience to bring these two worlds together to establish a win-win collaboration.

That's why we are bringing internationally recognised experts who have been this road already to bridge this gap.

TRANSFERADE image

TRANSFERADE Investors' Day 2019 Committee 

Vesna Mandic

Vesna Mandić

Professor at University of Kragujevac

  Western Balkans Regional University Innovation Platform 

Serbia

in
Hazel Stewart

Hazel Stewart

Associate at Cleveland Scott York

Attorney with experience in industry and research

United Kingdom 

Gerry Ronan

Gerry Ronan

Managing Director at Swansea Innovations

Head of IP at Swansea University

United Kingdom

Jaromir Zahradka

Jaromír Zahrádka 

CEO - i&i Prague commercialisation hub

Co-organiser of BioSpot Conference 

Czech Republic

John Normanton

John Normanton

Founder and Managing Director - Oxandia Ltd

Technology Transfer Advisor 

United Kingdom

Schedule

Morning session:

9:30 - 10:00  

Registration

10:00 - 10:30  

Opening speech

10:30 - 10:45  

Overview of R&D funding opportunities

10:45 - 12:15

TRANSFERADE Investment Pitches  

Production process of bread from hydrothermal and heat-treated millet, sorghum, rye and oat flours, without additives and enriched with natural fiber 

Institute of Food Technology (FINS), Novi Sad

Biopolymer emulsion for active packaging, manufactured devices and other applications

Zorica Branković (Institute for Multidisciplinary Research, University of Belgrade)

Magic food by chokeberry

Marko Petković, Nela Papić, Vladimir Mladenović

Value-added food products based on by-product of tomato processing

Institute of Food Technology (FINS), Novi Sad

Automated Functional Screening of IgGs for Diagnostics of Neurodegenerative Diseases (AUTOIGG)

Andrej Korenić (The Centre for Laser Microscopy, Institute of Physiology and Biochemistry, Faculty of Biology, University of Belgrade)

A New Antiviral Agent for protection against dangerous viruses and microorganisms

Uroš Andjelković (Institute of Chemistry, Technology and Metallurgy, University of Belgrade)

Afternoon session:

12:15 - 13:15  

Lunch break

13:15 - 14:45  

TRANSFERADE Investment Pitches

Boiler with cigarette combustion of baled agricultural biomass

Dragoljub Dakić, Miloš Bijelić (Vinča Institute of Nuclear Science, University of Belgrade)

Device for removing carbon dioxide from combustion gases

Stevan Blagojević (Institute of general and physical chemistry, Belgrade)

Technology of experimental determination of wheel–rail contact forces and contact point position by using instrumented wheelset

Milan Bižić (Faculty of Mechanical and Civil Engineering in Kraljevo, University of Kragujevac )

Intelligent Cybersecurity Threat Detection and Protection System

Slavko Gajin (Soneco d.o.o., Belgrade)

Agricultural Spaying Drone Robin

Andrija Ekmedzić (Konelek d.o.o. / Devana Aero d.o.o., Belgrade)

Gluten-free cookies based on millet

Institute of Food Technology (FINS), Novi Sad

14:45 - 15:00

​​Closing speech

15:00 - 15:30  

Networking coffee

How to get there

Please reach out to us if you have any questions about this year’s event.

  • Address: SCIENCE TECHNOLOGY PARK BELGRADE, Veljka Dugoševića 54 11050 Belgrade ,Serbia
  • Phone: + 381 60 717 515 5
  • Email: dusan@ecomole.com

Technologies and projects

Production process of bread from hydrothermal and heat-treated millet, sorghum, rye and oat flours, without additives and enriched with natural fiber

Challenge to be solved

Increasing demands for the consumption of healthier and tastier foods causes the emergence of a new market of bakery products based on non-wheat cereals. 

Creation of special types of breads mainly involves partial or complete substitution of wheat flour with flours from other sources. In that manner, rye, oat, millet and sorghum has received increased attention in recent years. How these types of flours do not possess the ability to form viscoelastic dough that can retain the gases generated during fermentation and baking, production of bakery products, especially bread, is a very challenging task. To overcome ths issue, use of various structural agents such as different types of hydrocolloids, starches, proteins and commercial enzymes becomes a common practice. 

Although the use of different additives has a beneficial effect on different quality aspects of dough and bread, consumers adversely use such products in daily diets. In order to avoid the use of additives, based on the chemical composition of flour and rheological characteristics of the dough, it is necessary to modify the raw material or to modify the conventional technological processes of breadmaking. According to available literature, there are a very small number of studies oriented to improve the handling properties of the dough (in order to overcome the lack of gluten) and the sensory quality of the bread (poor crumb and crust characteristics, poor mouthfeel and flavour) based on rye, oat, millet and sorghum flour. 

Despite the growing interest and making efforts in examinations of alternative approaches for non-wheat flour processing, there still exist areas for continued development. Concomitantly with the improvement in breadmaking performance, it is necessary to provide good sensory properties of the final product as the main criterion for consumer acceptance.

Advantages of the technology over existing solutions

  • Improvement of functional properties of rye, oat, sorghum and millet flours by using dry heat and extrusion treatment
  • Development of breads from rye, oat, sorghum and millet flours with satisfactory techno-functional and sensory properties without using an additives 
  • Widening of bakery products assortment by introducing the products made from less represented cereals


Description of the technology/project

The aim of the innovation was to develop a baking process suitable for the production of nutritionally valuable bread made from rye, oat, sorghum and millet flours. To improve the functional properties of these flours, a combination of dry heat and extrusion treatment has been applied.

For bread formulations, the blend of heat treated and extruded corresponding flours were used at ratio 70:30. The assessment of breadmaking potential of tested flours as well as the characterization of the final product involved studying the microstructure, rheological properties, baking quality and sensory evaluation. 

As a result of the applied approach, the novel breads solely from rye, oat, sorghum and millet flours were created. The obtained breads were characterized by increased fibre content and satisfactory techno-functional and sensory properties. All breads had appearance similar to common wheat bread, with soft crumb characterized by well-developed pores. Breads produced from gluten-free flours were harder, less elastic with more granular structure.

IP Protection status

Publication of the patent application with search report. Intellectual Property Gazette of the Republic of Serbia 2018/7, response number 2018/8271 of 31.07.2018.

Technology / IP owners

FINS - Institute of food technology in Novi Sad

Biopolymer emulsion for active packaging, manufactured devices and other applications

Challenge to be solved

A third of the food produced in the world goes to waste (1.3 billion tons) - enough to feed every undernourished person on the planet several times. The USDA estimates that supermarkets only lose about USD 15 billion annually in unsold fruit and vegetables alone.

It’s a humanitarian, economic, but also an environmental concern. Food waste accounts for about 8% of all human-caused greenhouse gas emissions.

Advantages of the technology over existing solutions

  • All emulsion components are food-safe, Generally Recognized as Safe (GRAS), and the films/coatings/structures are biodegradable.
  • Prolonged efficiency due to enapsulation of active components of the emulsion 
  • More than one market can be targeted, from packaging industry, and large distributers, food producers and supermarkets, to mass production of emulsion as a product present in every home
  • Affordable price of the products


Description of the technology/project

We developed new active packaging solution to reduce fresh food waste and improve food safety. Our products prolong shelf-life of the fresh food due to the effect of active components as it was confirmed by tests in certified laboratories. Unique formulations of aqueous emulsion consisting of biopolymers, essential oils, and metal oxide nanoparticles or metal salts, can be easily processed into thin durable films, sprayed as coatings, used for impregnation or formed into 3D structures. 

The films are strong, water-insoluble, elastic, transparent, and exhibit significant antimicrobial and antioxidative properties. The nanoparticles synergize with the essential oils to enhance the antimicrobial and antioxidative properties of the material, and also slow down the release of volatile components.

State of development

  • Certified laboratory confirmed prolongation of shelf-life of the fresh food up to 100 %, much better than the goal set by our competitors.
  • TRL 5 - technology validated in relevant environment


IP Protection status

Biopolymer emulsion for active packaging, manufactured devices and other applications, International patent application, PCT/RS2018/000013, Date: Sept. 14, 2018.

Technology / IP owners

University of Belgrade, Belgrade, Serbia

 Magic food by chokeberry

Challenge to be solved

Nowadays, with World's population growth, an ever-growing need for resources such as food, the food industry has the challenge to speed up the production process, increases the quantity, and raises the quality of the nutritious products. For these reasons, each food processing company must increase its efficiency. 

Food processing should be kept the high levels of antioxidants in fruits and vegetables drying them different process parameters (temperature, dehydration type, various conditions of fruit/vegetable cultivation etc.). 

One of the significant fruits is chokeberry, which has exceptional properties that are not completely used in food processing. Our innovative technology involves the specific process of drying, which is the very important food dry processing and preserves useful nutrients almost up to 90% in the chokeberry. With this, we produce chokeberry powder for high-quality bread and croissants, fillings for biscuits and cakes, chocolate desserts (pralines), candies (chewing gums, hard and soft candies), dressings for pastries and many many other food products. 

Advantages of the technology over existing solutions

Conventional air drying process leads to the degradation of bioactive compounds that are strongly dependent on the drying method. The degradation of total anthocyanins was 80–90%, total flavonoids about 50% and total phenols about 65–75%. The next phase of thermal degradation (the baking process) will complete the degradation of bioactive substances, which will remain in traces. 

The attempts to keep and increase the antioxidants content in bakery products (bread, croissant, biscuits etc.) and developing functional bread would be technical challenges. Future experiments will include studies based on dehydration methods of chokeberry, such as lyophilization (freeze drying). 

Freeze drying is the most gentle process for drying products. It is based on the physical phenomenon of sublimation, i.e. the direct conversion from solid to gaseous state. Once the “free water” has been removed from the product, it is also possible to remove the“bounded water” by means of very low vacuum. This part of the drying process is referred to as final drying (desorption). And most importantly, the content of bioactive components in dried samples can be up to 4 times higher than in samples dried by other methods (spray drying, convective drying etc.). 

The final product, such as fruit croissant, has approximately 20 25% of fruit fillings, in which the fruit content is 30%. Other ingredients are sugars and additives (preservatives, acidity regulators, gelling agents, stabilizers etc.). Replacing the flour with the lyophilized fruit powders, consumers do not input unnecessary amounts of sugars (saccharose, glucose) and additives. 

Freeze drying enables especially gentle preservation and retains the colour, texture and flavour of the foods. If the lyophilized products are subsequently stored in airtight containers and protected against moisture, light, and oxygen, they can be kept for years at room temperature. 

The application of lyophilized products are wide; from astronauts in space missions to consumers who enjoy in molecular cuisine, which focuses on biochemical and physico-chemical processes in the preparation and consumption of foods. And, of course, the biggest challenge will be to win the battle for high cooking temperatures.  

Description of the technology/project

Among the different fruit species, chokeberries have attracted great attention for their bioactivity. Chokeberries have a very high content of phenols (phenolic acids), proanthocyanidins, anthocyanins, flavonols and flavanones, and vitamins, minerals, and dietary fibers. 

Chokeberry products area valuable source of nutritionally important substances in human nutrition. Due to the high content of natural bioactive materials, their consumption could bring health benefits (lower incidences of cardiovascular and other chronic diseases). One of the most important fruit product is fruit powder, obtained after the drying process of fresh fruit or juice. Fruit powders are commonly used as intermediates, natural food colorants, and supplements.

A part of wheat flour could be changed by the chokeberry powders, obtained after the drying process of fresh chokeberries with the traditional conventional air drying method. The new, functional product (bread, croissant, biscuits etc.) has more attractive sensory properties, refreshing fruit flavor and a slightly higher content of bioactive substances and dietary fibers. 

The content of bioactive substances depends on the wheat flour substitution with chokeberry powders. The new “magic” food is very attractive to consumers, especially to the young population, whose needs with traditional carbohydrates (e.g. starch, saccharides) are reduced.

IP Protection status

None

Technology / IP owners

Marko Petković, Nela Papić, Vladimir Mladenović

Value-added food products based on by-product of tomato processing

Challenge to be solved

Large quantities of tomato processing by-products are generated by tomato industrial processing plants, representing serious economic and environmental problem. This waste material is called tomato pomace and consists mostly of skin and seeds, containing up to 60% of dietary fibre per dry weight. 

According to the opinion of European Food Safety Authority (EFSA), dietary fibre intake of 25 g per day is considered to be adequate for normal laxation in adults. Beside normal bowel function, consumption of dietary fibre provides other health benefits, of which lowering of blood glucose and cholesterol levels and prevention of colon cancer are the most important. 

The aim of this research was to upgrade tomato processing by products into value-added products by application of adequate technological processes.

Advantages of the technology over existing solutions

  • Tomato pomace is raw material available at no additional cost, and therefore its utilization significantly reduces production costs
  • Seasonal character of production can be avoided since freeze dried tomato pomace is microbiologically stable
  • All developed products can bear the nutritional claim “natural source of fibre”, because they contain more than 3 g of naturally present dietary fibre per 100 g of product. Both jams can also be labelled as “naturally low sodium/salt” 
  • Novel products do not contain artificial colourings, flavourings or sweeteners.  

Description of the technology/project

A range of value-added food products based on fresh and freeze dried tomato pomace was developed. 

The products fulfil all quality and safety requirements for the corresponding food category. All developed products can be manufactured using standard processing equipment.  

Five products with increased dietary fibre content were produced:

  • Ketchup produced from fresh tomato pomace; 
  • Ketchup produced from freeze-dried tomato pomace powder; 
  • Low-calorie jam produced from freeze-dried tomato pomace powder (containing sucrose and stevioside); 
  • Low-calorie jam produced from freeze-dried tomato pomace powder suitable for diabetic patients (containing fructose and stevioside); and 
  • Whole grain rye flour cookies with freeze-dried tomato pomace.


State of development

Ready for implementation

IP Protection status

None

Technology / IP owners

FINS - Institute of food technology in Novi Sad

Automated Functional Screening of IgGs for Diagnostics of Neurodegenerative Diseases (AUTOIGG)

Challenge to be solved

Neurodegenerative brain diseases are incurable and debilitating conditions that result in progressive degeneration and death of neuronal cells, which causes problems with movement or mental functioning. 

The European Brain Council indicated that brain disorders currently affect 165 million people or 40% of EU population, and represent 35% of the burden of all diseases in Europe. An especially worrying fact is that out of 10 individuals affected by a brain disorder 3 to 8 remains untreated due to lack of timely detection and diagnosis, although appropriate treatments are available. 

Advantages of the technology over existing solutions

Live imaging is a powerful technique, that allows to study effects of various compounds in cell culture, quantifying responses of individual cells. 

Perfusion chambers and fast application systems which are commonly used for live imaging have many advantages, however we aim to improve consistency of experiments with help of microfluidics, fast and automated acquisition, as well as contemporary data analysis methods. 

The idea to use IgGs for in vitro diagnostics in NDs is genuinely novel. Based on previous experimental results, it offers a robust multipurpose processing of a single sample on cell cultures that can give a complex information based on different cellular signalling responses.  

Description of the technology/project

As early diagnosis and treatment are both economically and clinically favourable, the project aims to design a biomedical device for the automatic evaluation of diagnostic potential of immunoglobulins (IgGs) from sera of ALS patients, employing primary astrocytes and neurons in culture in the first phase and more standardized cell lines in the later phase. 

The design of the device within the project is planned to reach the prototype level. This innovative device should offer a wider field of applications in respect to possible neurodegenerative / neuroinflammatory phenomena as well as other plated cell populations (stem cells, cell lines etc.).

IP Protection status

Expecting prototype patent

Technology / IP owners

AUTOIGG Consortium

A New Antiviral Agent for protection against dangerous viruses and microorganisms

Challenge to be solved

New antiviral agents should be used with or without those already used, to improve efficiency of virus spreading and transfer prevention, virus inactivation or inhibition of its infective activity. 

A newly found agent should affect the virus before entering the cell, should not be harmful to host cells, should prevent virus spreading and release to uninfected cells, prevent death and cellular dysfunction, to act on wide range of breeds and virus isolates, and more than one type of virus, to be stable and resistant to degradation in physiological and environmental conditions, and to be produced easily and with reasonable expenses.

Boiler with cigarette combustion of baled agricultural biomass

Challenge to be solved

Biomass is the largest potential source of renewable energy in the Republic of Serbia (≈60%). ≈40% of it is the forestry and the rest is agricultural biomass. Most of the agricultural biomass can be collected in the fields in the form of bales. 

Baled biomass is the single largest potential of renewable energy in Serbia. Globally, so far there were no technologies good enough to utilize this form of biomass. At the moment, most used technologies in Europe require a series of mechanical operations needed for chopping and shredding the bales in order to combust it on grid. 

In accordance with the recommendations of the EU Energy Institute (Peten-Holland), we have developed to industrial applications a cigarette combustion system with biomass bale as fuel in the same form as it is collected in the fields. This greatly reduces investment costs and the consumption of electricity of the combustion system.

Advantages of the technology over existing solutions

The advantages of the developed combustion system of baled agricultural residues are numerous in comparison to those currently used the most in Europe and offered by European boiler manufacturers. 

The main advantages are lower investment costs due to the lack of a biomass cutting system, drastically lower operating costs due to incomparably self electricity consumption, lower maintenance costs due to reduced number of moving parts and wearing elements, the possibility of easy power control and automated handling of the combustion process, and a well controled combustion temperature and emission of harmful gases. 

The boiler is a unique patent-protected design.  

Description of the technology/project

Through a long-term R&D process, an industrial hot-water boiler with cigarette combustion of biomass has been developed. The boiler, with power 1.5-2 MW, is used for heating 1ha of greenhouses. The industrial demonstrational facility was built near Belgrade and can be presented. 

The boiler consists of a hydraulic bale feeding system, an adiabatic furnace where the coke residue from the bale is burnt in a fluidized bed of ash, a two-direction heat exchanger with vertical flue pipes, and a flue gas system. Boiler has been working 10 years, without and one day of delay during the heating season. 

The electricity consumption of bale manipulation and feeding system is minimal (2kWel). Until today, there were absolutely no interventions in the adiabatic furnace, covered with chamotte bricks. We consider this to be a unique example in our country and beyond, which proves the success of the whole plant. The boiler operation is fully automated.

IP Protection status

Serbian patent nr. 51771 / 31.12.2011.

Technology / IP owners

Owner: Vinča Institute of Nuclear Science 

Coowner: TIPO Ltd. Authorized for production and cooperation with other companies

A device for carbon dioxide removal from the combustion gases

Challenge to be solved

A significant increase in the concentration of CO2 in the atmosphere and the climate change caused by its presence is one of the fundamental global environmental problems. 

In order to reduce CO2 (fully removal) emissions in the atmosphere, the devices for CO2 conversion into a series of economically cost-effective products: nanowire NaHCO3, nanocomposite CaCO3, methanol, motor gasoline, various types of algae and bio-oil will be developed.

Description of the technology/project

  • A device for NaHCO3 obtaining is based on a novel hydrodynamic cavitation precipitation technology which is achieved by an interaction of CO2 and NaOH solution. 
  • A device for nano CaCO3 obtaining is based on a novel hydrodynamic cavitation precipitation technology which is achieved by an interaction of CO2 and Ca(OH)2 suspension. 
  • A device for methanol obtaining is based on photocatalytic conversion of CO2 into methanol and by its concentration by adsorption. 
  • A device for motor gasoline obtaining is based on photocatalytic conversion of CO2 methanol into motor gasoline. 
  • A device for algae obtaining is based on continual growth of particular algae species in NaHCO3 solution. 
  • A device for bio-oil obtaining is based on hydrothermal conversion of algae into bio-oil. 


IP Protection status

None

Techology / IP owners

B. Adnađević, full professor at Universirty of Belgrade, Faculty of Physical Chemistry, and Institute of General and Physical Chemistry, Belgrade. 

Technology of experimental determination of wheel–rail contact forces and contact point position by using instrumented wheelset

Challenge to be solved

The technology gives a unique solution for continuous measurement of the wheel-rail contact forces and contact point position by using instrumented wheelsets. 

The measurement of these forces is necessary for assessment of the quality of newly designed railway vehicles from aspect of derailment risk, in certification process accordance with international standards UIC 518 and EN 14363. The problem is very complex because the unknown wheel-rail contact forces, during the running of the tested vehicle, must be determined in an indirect way, based on measurement of the strains of the wheels of instrumented wheelset. Considering that measured wheel strains are not caused only by unknown forces, but also by many other stochastic parameters, it is very difficult to develop proper algorithm of inverse identification. In addition, there are a number of other problems related to placement of sensors - strain gauges on the wheels of instrumented wheelset, way of their connection in Wheatstone bridges, neutralization of temperature and vibration effects, etc.

It is obvious that it is very difficult to achieve a high measurement accuracy which depends from the success in solving all these coupled problems.

Advantages of the technology over existing solutions

The most important advantage of the developed technology is that it is universal and can be applied in development of any new instrumented wheelset intended for testing of freight wagons, passenger wagons, locomotives and similarly. With certain modifications and adjustments of the measuring system, the technology is applicable to existing instrumented wheelsets in order to increase their accuracy. 

The whole approach is based on various analysis performed on the numerical model of the wheel that can be any type of wheel of the commercial wheelset predetermined for instrumentalization.

That provides a very fast development process of any instrumented wheelset with significant reduction of its costs, because expensive experimental tests during development process are avoided. 

Description of the technology/project

Within the technology, the ways of solving of key problems in development of instrumented wheelsets are defined. They are related to the determination of optimal locations, layout, number and way of connection of strain gauges, as well as the development of the inverse identification algorithm. 

Based on the results of the testing performed on the numerical model of the wheel, a high accuracy of the developed method and inverse identification algorithm which is based on the method of blind signal separation (BSS) using independent component analysis (ICA), is founded. Deviations between the wheel-rail interaction parameters obtained by the developed algorithm and really placed parameters in the numerical model are in range of 2%, while the measurement error that stems from the imperfections of the algorithm lies in the range of 0.5 %. 

In order to validate the developed technology, the experimental tests on the real object are also performed. Signal-to-noise ratio is identified as the main parameter influencing the accuracy of experimental determination of the wheel-rail contact forces and contact point position using the developed method. The developed method enables measurement of vertical force Q, lateral forces Y, as well as the ratio Y/Q, with errors that are in the range of 10 %, while the error of measurement of contact point position is in the range of 15 %. At the flange contact and the higher values of ratio Y/Q or Y force, these measurement errors are reduced, which is extremely important for reliability and quality of assessment of safety against derailment according to the standards mentioned.

Experimental tests confirm that the developed technology is very applicable in the development of instrumented wheelsets and enables highly accurate determination of parameters in the wheel rail interaction, with measurement accuracy that is in the range of the most contemporary world solutions.

State of development

Verified in the laboratory

IP Protection status

Protected

Technology / IP owners

Railway Vehicles Centre - Faculty of Mechanical and Civil Engineering in Kraljevo, University of Kragujevac

Intelligent Cybersecurity Threat Detection and Protection System

Challenge to be solved

According to Microsoft, online data volumes will be 50 times greater in 2020 than they were in 2016, while Cyber Security Ventures reports that zero-day cyber-attacks on businesses are expected to rise, from one per week to one per day, by 2021. At the same time security threats continue to evolve rapidly in terms of scale and sophistication. 

Even now, the increasing complexity in the enterprise network creates many blind spots, and according to Ponemon Institute, average time to detect a breach is 191 day. For that reason it is not surprising that 92% of security professionals see value in behavioral analytics tools, and 74% of them who rely on automation to reduce the level of effort, according to Cisco 2018 Security Capabilities Benchmark Study. These challenges are becoming issues not only to highly sensitive banking and financial sector, but also to any modern business relying on IT services.

Advantages of the technology over existing solutions

Unlike other existing solutions, we will make a technology shift using state-of-the-art highly efficient and scalable open-source software ElasticStack to develop new threat detection and protection module, complementing our existing NetFlow Analyzer product. Constantly improved by a large development community, it has become extremely popular for data analytics and visualization, providing high-performance no-SQL database and search-engine for both structured and unstructured data. Simple but extremely efficient for data processing, inherently providing horizontal scalability and multi-tenancy, it will also open a huge space for further improvement of data correlation and deep drill-down forensic.

For the success on the global market, almost equally important part of the innovation, that will bring competitive advantages, is the development of an intuitive and powerful front-end user interface with the outstanding user experience (UX). Even now, our existing world-wide customers (such as The Walt Disney Company and Palo Alto Networks) see the advantages in some of our unique features, and how we achieved analytics with great user experience

Description of the technology/project

As a response to the increased market needs, we will provide a solution for permanent traffic anomaly detection and automated proactive reaction, saving a valuable engineers time and achieving significantly better security threat detection and almost immediate protection. 

To do so, the first step is to provide network traffic profiling and behavior analysis in order to detect unusual network events. For the available telemetries with strong periodic behavior we will provide prediction of normal behavior, based on baselining, with margin based on standard deviation. 

Our recent research and already developed, proof of concept, algorithms confirm the efficiency of entropy based approach in anomaly detection, which is consistent with the existing scientific literature. 

Additionally, our approach takes into consideration top contributors in distribution of different telemetry features and achieves better insight into root cause of the anomaly. Once the unusual traffic is detected, false positive and false negative alarms need to be minimized. 

The most efficient machine learning algorithms that are widely reported and analyzed in the scientific literature, will be used to recognize security threat and classify them correctly.

Our innovation will come into the play to select the right set of telemetry features that give the best results and to provide user feedback in re-learning the system with the right rules of normal and anomaly behavior. User will be able to configure specific actions to be applied as soon as a threat is identified, with high rank of significance. And finally, the solution will to provide easy, but efficient, user interface for proper monitoring, evaluation and fine tuning of the system. 

To address the needs of manage service providers and leave potential room for cloud-based business models in the future, the solution will be developed in multitenant and scalable fashion. 

State of development

The existing NetFlow Analyzer module is market ready, with the current development focused to implement ElasticStack technology.

IP Protection status

We do not plan to develop any patent since software is hardly patentable under European law. According to our business model, we are planning to keep the IP as a corporate secret and exploit the benefit of it by achieving a competitive differentiation and advantage on the market.

Technology / IP owners  

The owner of the IP is Soneco Company itself with no obligation to other companies, institutions or persons.

Agricultural Spaying Drone Robin

Challenge to be solved

To reinvent Tractor for the 21st century making unmanned aerial vehicle which will for a short time, to dusting or spraying with as much surface as possible on inaccessible areas for mechanization with less consumed liquids, without crops damage and without risk to human health due to exposure to the liquids and fumes of pesticides with carbon foot print zero.

Advantages of the technology over existing solutions

  • The drone Robin solves some of the existing problems of agricultural spraying: 
  • Spraying at elevated and sloped terrain (most of the vineyards are at slopes). 
  • Work in all weather conditions (hard with today’s technology). 
  • As the drone does not have contact with the plants the damage to plants is also zero. 
  • Reduction of the pesticides for 30-90%. 
  • The spraying can be fully automated to follow programmed points.
  • Spraying from the drones at low altitude and with the steam of air from the propellers is the most effective way to spray the crops, better than application from the ground and application from aircraft in the terms of the coverage of the plants with droplets.
  • Most of the pests attack crops after rain. All crops are best sprayed 24-48 hours immediately after the rain but at that time it is also very difficult or impossible to approach the fields due to mud and hard terrain. Even when possible this leaves the damage to the approach roads and fields which is hard to repair.
  • As the drone can fly at altitude, the inclination of the slopes presents no problem, and this would allow very effective spraying especially for vineyards, raspberries and similar crop plants. 
  • As the classical human spraying of the vineyard can take up to 10 hours per 1ha (100x100m) of the area and for drone it takes 1 to 2 hours, the savings on the labour are dramatic. 
  • Risk to the human exposure of dangerous liquids is minimal, the human only have the contact to the drone while loading and filling the drone which is minimal. The health and safety risk is greatly reduced.  


Description of the technology/project

UAV (or drone) is fully electrical vehicle; it uses brushless multiphase current engines from rare earth magnets which have very low weight.

The structure is made mostly by carbon composite materials with the addition of advanced aluminium alloys for some specific components where required. 

The motors are powered by four Lithium Ion Polymer batteries of the latest generation with 52 volts, 60Ah each in 18kg package having about 150Wh/kg energy density. Autopilot or flight controller is capable to stabilize the drone in the horizontal flying condition up to 28,8km/h od wind speed. 

The drone is capable of lifting 50kg of weight/liquid; it can stay airborne 10-15 minutes under full load. Dimensions of the drone is 3 x 2 x 1 [m] with spray width 4-8 m. In one flight drone can spray area of 2.5 ha. 

State of development

We have developed a first prototype of the multipurpose UAV with the main application in agriculture.

IP Protection status

  • P-2018/1577 Structural Arrangement of the aircraft with the vertically mounted engines 
  • P-2018/1590 Landing Gear for Vertical Takeoff and Landing Aircraft (VTOL)  

Technology / IP owners

Konelek / Devana Aero

Gluten-free cookies based on millet

Challenge to be solved

Coeliac is a lifetime intestinal disorder related to an immunological reaction to the gliadin fraction of wheat and the prolamins of rye, barley and oat. The only effective treatment for celiac disease is to follow a strict gluten-free diet. People who suffer from celiac disease should completely exclude these four cereals from their diet, as well as all the products made from these cereals. For the nutrition of this target group of consumers, it is imperative to create gluten-free products with satisfactory sensory attributes. Although gluten plays a limited role in defining the processability and end product quality of cookies, there is a need for creating gluten-free formulations which could provide physico-chemical characteristics similar to those of cookies made from wheat flour. 

The market of gluten-free products offers at present a good range of gluten-free cookies primarily based on maize starch mixed, greater or lesser extent, with gluten free flours. On the other hand, commercial gluten-free cookies made from gluten free flour without the addition of functional ingredients are quite rare.

Advantages of the technology over existing solutions

  • Development of gluten free cookies based on millet flour with high fibre content with minimal modification of the standard production process 
  • Widening of gluten-free products assortment by introducing the products made from millet flour 
  • Avoiding the addition of chemical additives will contribute to gaining consumer confidence and introducing these types of cereals to a greater extent in daily diet 


Description of the technology/project

The main goal was to create optimal formulations for the production of gluten-free cookies based on millet flour which, in spite of the absence of gluten protein and hydrocodollids, will allow industrial production of cookies with satisfactory textural and sensory properties and better nutritional profile. In that context, three formulations were created and obtained final products characterized from technological and nutritional point of view. 

The products are: 

  • Gluten-free cookies based on millet; 
  • Gluten-free cookies based on millet with addition of cocoa powder; 
  • Gluten-free cookies based on extruded millet flour with addition of untreated millet flour with increased natural fiber content. 


State of development

Ready for impementation

IP Protection status

  • Publication of the patent application with search report. Intellectual Property Gazette of the Republic of Serbia 2018/12, response number 2018/17079 of 31.12.2018. 
  • Publication of the patent application with search report. Intellectual Property Gazette of the Republic of Serbia 2018/12, response number 2018/17081 of 31.12.2018. 
  • Publication of the patent application with search report. Intellectual Property Gazette of the Republic of Serbia 2018/7, response number 2018/8303 of 31.07.2018.  

Technology / IP owners  

FINS - Institute of food technology in Novi Sad

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