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Technologies 1

• Sugar-to-Fiber Enzyme for Healthier Food
  In collaboration with Kraft Heinz, our sugar-to-fiber product can convert sugar in food products into prebiotic fiber in the human gut, reducing the amount of sugar absorbed into the bloodstream without altering the amount of sugar in existing food product recipes.

Collaborations 1

• Kraft Heinz Partnership
  The Kraft Heinz company approached the Wyss Institute for help to achieve its ambitious goal to make its food products healthier, resulting in a novel technology that is ripe for commercialization.

News 4

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• Awards
  
  Highly Cited Researchers 2023 honors 13 Wyss faculty members
  November 15, 2023
• Research Spotlights
  
  Kraft Heinz partners with Wyss Institute to make sugar healthier
  December 20, 2022
• Research Spotlights
  
  Programming complex tissue organizations in 3D
  May 10, 2022

Multimedia 1

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  Audio/Podcast
  BIOS Podcast – Biologically Inspired Engineering w/ Don Ingber – Founding Director at the Wyss Institute
  Don Ingber is the Founding Director of the Wyss Institute for Biologically Inspired Engineering at Harvard University, the Judah Folkman Professor of Vascular Biology at Harvard Medical School and the Vascular Biology Program at Boston Children’s Hospital, and Professor of Bioengineering at the Harvard John A. Paulson School of Engineering and Applied Sciences. He received...