Project Grant 20226701736597

Award Date 2/1/22
Completion Date 1/31/26
Dollars Obligated $596K
Federal Grant Program
10.310
Assistance Type
Project Grant
Place of Performance
Amherst, MA 01003, USA
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The University of Massachusetts Amherst will research plant-based food ingredients through a $596,050 Project Grant from the United States Department of Agriculture's National Institute of Food and Agriculture.

Specifically, the grant funds a research project under the Agriculture and Food Research Initiative competitive grants program to establish plant whey - the soluble proteins extracted during plant protein production - as a food ingredient. The researchers will study plant whey protein properties to understand conditions for gel formation and digestibility, in order to minimize food waste and maximize the nutritional use of proteins from plant seeds in human diets. The project aims to develop tasty, nutritious foods using this underutilized protein source. Outcomes will help food producers fully extract protein value from plants and meet growing demand for plant-based meat alternatives. The four-year grant period began February 1, 2022.

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