Project Grant 20183361028592
- The U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) awarded a $607,561 project grant under the Agriculture and Food Research Initiative (CFDA 10.310) to Utah State University (USU) to research the health implications of consuming foods prepared in thermally abused oils (TAOs). This 4-year project aims to investigate how TAO exposure affects gut inflammation, microbiome composition, and disease risks like colorectal cancer in mice. The research will also...
- Fort Valley State University was awarded a $277,902 project grant from the USDA National Institute of Food and Agriculture under the 1890 Institution Capacity Building Grants program (CFDA 10.216). The grant will support development of an economical and reliable blended vegetable oil alternative to sunflower oil to address global supply disruptions and food security concerns. Specifically, the university will formulate applicable vegetable oil blends with ideal fatty acid profiles for deep-fat...
- The U.S. Department of Energy's Office of Science awarded a $200,000 Project Grant to Makel Engineering, Inc., a small business located in Chico, California, to develop a "BIO-GAUGE, Low Cost Biodiesel Fuel Fraction Sensor." This grant, awarded on July 22, 2024 under the Office of Science Financial Assistance Program (CFDA 81.049), supports the company's research and development of an innovative sensor system capable of accurately measuring the composition of biodiesel fuel. Makel...
- This $500,000 Project Grant award from the USDA's Agriculture and Food Research Initiative (AFRI) program to Michigan State University (MSU) aims to revolutionize the efficiency and sustainability of thermal food processing. MSU will develop a Cyber-Physical System (CPS) and reduced-order modeling techniques to enable real-time optimization of food drying and cooking processes, with the goal of significantly reducing associated energy use and carbon emissions. The research will validate these...
- The Department of Agriculture National Institute of Food and Agriculture awarded a $204,270 Project Grant to North Dakota State University (NDSU) under the Equipment Grants Program (CFDA 10.519). This grant supports the acquisition of a 25-L capacity vegetable oil refinery to enhance NDSU's research and extension activities related to developing new food-grade oilseed varieties and processing methods. The equipment will enable NDSU to optimize process conditions, improve oil quality and shelf...
- Clemson University's Division of Research received a $590,337 Project Grant from the USDA's Agriculture and Food Research Initiative (AFRI) program, with a performance period from August 1, 2024 to July 31, 2028. The grant supports the development of a robust AI model to accelerate the discovery and evaluation of new antioxidant formulations that can enhance food safety and stability of fats and oils critical to the food supply chain. This research aims to address the complexity of lipid...
- This Project Grant award from the U.S. Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310 - Agriculture and Food Research Initiative) provides $548,473 to The Pennsylvania State University (Penn State) to develop a new category of natural and sustainable functional food ingredients. The project aims to create "oleoproteins" - stable interactions between food proteins and lipids - that can enable the food industry to manufacture high-quality, clean-label...
- The U.S. Department of Agriculture's (USDA) Agriculture and Food Research Initiative (AFRI) awarded a $490,000 Project Grant to Texas A&M AgriLife Research. This 3-year grant, running from March 2024 to February 2027, focuses on developing germplasm and economic tools to establish a new U.S. market for high-oil content peanuts grown exclusively for oil production. The key objectives are to: 1) Develop peanut germplasm with increased oil content that can be grown with reduced inputs, 2)...
- Interlink Electronics, Inc. received a $200,000 Project Grant from the Food and Drug Administration (FDA) under the FDA Research program (CFDA 93.103), effective September 30, 2025, through September 29, 2026. The award supports Phase I development of innovative amperometric gas sensors designed to monitor post-harvest food quality and safety throughout the food supply chain. The company will initially focus on developing low-cost sensor nodes capable of detecting ethylene, ozone, and...
- The University of Georgia Research Foundation (UGA Research Foundation) was awarded a $490,000 Project Grant from the U.S. Department of Agriculture's Agriculture and Food Research Initiative (CFDA 10.310) to provide a multidisciplinary assessment of the potential for southeastern farmers to participate in a global peanut oil market for sustainable profitability. The key products and services to be delivered under this 4-year grant include: Screening high oil peanut germplasm and developing...
DEEP-FRYING IS A VERY POPULAR COOKING TECHNIQUE THAT IS USED WORLDWIDE. DEEP-FRYING GIVES A CRISPY TEXTURE TO FOOD AND CREATES SAVORY FLAVORS. SINCE IT IS ONE OF THE COSTLIER KITCHEN COMMODITIES, FRYING OIL IS TYPICALLY REUSED SEVERAL TIMES BEFORE BEING DISCARDED. USING THE OIL FOR LONG PERIODS OF TIME IS BAD FOR THE OIL, CAUSING IT TO DEGRADE QUICKLY, DEPENDING ON THE TYPE OF FOOD BEING FRIED, TEMPERATURE, AND OIL.IN THE PRESENCE OF HIGH TEMPERATURES, OILS CAN DEGRADE TO FORM MANY BY-PRODUCTS, WHICH MANY IMPART UNWANTED FLAVORS TO FOOD, AND SOME OF WHICH ARE KNOWN TO BE UNHEALTHY.COOKS AND CHEFS NOWDAYS TESTFRYING OIL IN THEIR RESTAURANT BY LOOKING AT THE COLOR OF THE OIL, WHEN IT STARTS TO SMOKE, AND HOW THE FOOD TASTES.THERE ARE SOME TESTS WHICH CAN BE PURCHASED, SUCH AS DIP STRIPS AND HAND-HELD MACHINES WHICH SENSE HOW MUCH THE OIL HAS GONE BAD AND IF IT SHOULD BE THROWN OUT. THESE TESTS HAVE SHOWN TO WORK WITH SOME OILS, BUT CAN BE EXPENSIVE AND MAY NOT WORK FOR ALL OIL TYPES. ALSO, SOME PEOPLE MAY THINK THAT AN OIL IS STILL GOOD WHILE IT MAY BE BAD AND NEED TO BE THROWN OUT, DEPENDING ON WHO IS TESTING IT.THIS PROJECT FOCUSES ON CREATING A NEW TYPE OF DIPSTICK FOR TESTING FRYING OIL. IT TURNS FROM DARK BLUE TO LIGHT YELLOW AS THE OIL GETS BAD, AND WILL BE AVAILABLE FOR SEVERAL DIFFERENT TYPES OF OIL, STARTING WITH A PRODUCT FOR THE PREDOMINANT NORTH AMERICAN MARKET, I.E. SOYBEAN AND CANOLA.THE TEST STRIPS TAKE ONLY ABOUT TWO MINUTES AFTER DIPPING TO SHOW WHETHER OR NOT YOUR FRYING OIL IS OK TO USE, AND WILL MORE AFFORDABLE THAN OTHER TESTS BEING USED.
Mod # | Description | ReasonForModification | Federal Obligation | Date |
|---|---|---|---|---|
| Not listed | $598.7k | 9/5/18 |