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Over the last 20 years, universities and Public Research Organizations have increased their efforts to transfer their research results towards industrial applications in order to generate economic and social impact. Among many different actions, new technology transfer offices (TTOs) have been set up and existing ones strengthened. The present paper intends to evaluate the effects of a specific policy action launched by the Italian Patent and Trademark Office (UIBM) within the Italian Ministry of Economic Development (MISE), aimed at increasing the number of employees in TTOs to foster technology transfer in general and the valorization of intellectual property rights more specifically. Our results suggest that the impact of the UIBM policy action has been positive and that in some specific situations the impact was stronger. Our results therefore contribute to the technology transfer literature and can have implications for both academic research and decisions regarding investments in human resources in university TTOs.

Several studies have suggested a possible relationship between polymorphic variants of the taste receptors genes and the acceptance, liking and intake of food and beverages. In the last decade investigators have attempted to link the individual ability to taste 6-n-propylthiouracil (PROP) and the sensations, such as astringency and bitterness, elicited by wine or its components, but with contradictory results. We have used the genotype instead of the phenotype (responsiveness to PROP or other tastants), to test the possible relation between genetic variability and the perception of wine characteristic in 528 subjects from Italy and the Czech Republic. We observed several interesting associations, among which the association between several TAS2R38 gene single nucleotide polymorphisms (P = 0.002) and the TAS2R16-rs6466849 polymorphism with wine sourness P = 0.0003). These associations were consistent in both populations, even though the country of origin was an important factor in the two models, thus indicating therefore that genetics alongside cultural factors also play a significant role in the individual liking of wine.

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