Functional Technologies entered into a license agreement with the University of British Columbia (UBC) on May 28, 2003. The company also entered into a collaborative research agreement with UBC, for the purpose of developing a platform yeast technology to degrade urea the precursor to the formation of Ethyl Carbamate (also known as Urethane) in fermented beverages and foods. . At present, the research team has successfully applied our technology with popular red wine, white wine and brandy yeasts. These new yeasts will now undergo fermentation field testing to demonstrate the effectiveness of the reduction of Ethyl Carbamate during production.