Project Grant 20233882139980
- This $2,000,000 Project Grant award from the National Science Foundation's (NSF) Office of International Science and Engineering (CFDA 47.079) supports the "Food Innovation and Diversification to Advance the Bioeconomy" (FOODID) research project. The project promotes an international collaboration between U.S. and Finnish investigators from academia and industry to transform the future of food production through innovative, sustainable, and nutritious solutions. Key products and...
- Federal Project Grant Award Summary The National Institute of Food Agriculture (NIFA) under the U.S. Department of Agriculture awarded $751,937 to the University of California, Davis on December 1, 2025, through the Agriculture and Food Research Initiative (AFRI) Program (CFDA 10.310) to develop novel protein- and fat-rich ingredients derived from fungi and oleaginous yeasts for alternative meat applications. The three-year project, extending through November 30, 2028, addresses consumer...
- Federal Grant Award Summary Trustees of Tufts College received a $610,988 Project Grant from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), awarded September 1, 2025, with completion targeted for August 31, 2030. The project, performed in Medford, Massachusetts, addresses the critical gap in human-relevant safety assessment tools for novel food products, including plant-based meats, cultivated meats, and...
- Federal Project Grant Award Summary The Chef ANN Foundation received a $250,000 Project Grant award from the National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), effective March 1, 2026, with completion targeted for February 29, 2028. This design-phase project develops a comprehensive workforce training program for school food professionals in New York through a partnership between Erie Community College (ECC), the...
- Federal Grant Award Summary Florida State University received a $750,000 Project Grant award from the U.S. Department of Agriculture National Institute of Food and Agriculture (USDA NIFA) under the Capacity Building for Non-Land Grant Colleges of Agriculture program (CFDA 10.326), effective September 1, 2026, through August 31, 2029. The award supports a collaborative initiative among Florida State University, Florida A&M University, and the USDA Healthy Processed Foods Research Unit to...
- Federal Project Grant Award Summary The University of California San Diego's Scripps Institution of Oceanography received a $180,000 predoctoral fellowship award from the National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI), CFDA 10.310, effective May 15, 2026, through May 14, 2029. This award supports doctoral research training in seaweed mariculture and pathology, addressing the Plant Health and Production and Plant Products priority area....
- Chapman University received a $295,703 Project Grant from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) (CFDA 10.310), awarded August 1, 2025, with a completion date of July 31, 2027. The grant supports a single-laboratory validation study to optimize detection procedures for Salmonella in meat analog products. The research will develop and validate improved pre-enrichment broths and rapid molecular screening methods for...
- Federal Grant Award Summary The University of Maine System received a $649,871 Project Grant from the National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI), CFDA 10.310, awarded April 1, 2026, with a completion date of March 31, 2029. This research project examines how U.S. consumers and seafood businesses value novel seafood production technologies through empirical consumer surveys and semi-structured business interviews. The project will...
- Federal Grant Award Summary The National Institute of Food and Agriculture (NIFA) awarded Tufts University a $591,500 Project Grant under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) on February 1, 2026, with completion scheduled for January 31, 2029. The project addresses forced labor and unsafe working conditions in the U.S. seafood supply chain by developing an enhanced taxonomy of labor conditions and analyzing consumer preferences and trade flows. The research team...
- This $750,000 project grant from the National Science Foundation's Technology, Innovation, and Partnerships program (CFDA 47.084) will fund research at the University of California, Los Angeles to address college food insecurity and promote healthy eating among vulnerable student populations. Over the one-year period from December 2022 through November 2023, the grantee and sub-awardee Chico State Enterprises will develop a framework for understanding barriers to and motivators for food...
** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** CURRENTLY, FNS STUDENTS AT NC A & T SU DO NOT HAVE THE OPPORTUNITY TO GAIN HANDS-ON EXPERIENCE IN PLANT-BASED FOOD RESEARCH. PLANT-BASED FOODS, PARTICULARLY PLANT-BASED SEAFOOD ARE ONE OF THE EMERGING AREAS OF THE FOOD INDUSTRY WHICH REQUIRE HIGHLY EDUCATED PROFESSIONALS. THROUGH THIS RESEARCH, STUDENTS WILL LEARN HOW TO DEVELOP PLANT-BASED SURIMI SEAFOOD. SURIMI SEAFOOD OR IMITATION CRAB MEAT IS A JAPANESE TERM THAT MEANS MINCED MEAT. IT IS USUALLY PREPARED FROM WASHED FISH MEAT. STUDENTS WILL ALSO LEARN TO TEST THE PHYSICOCHEMICAL, MICROBIOLOGICAL, AND SENSORY PROPERTIES OF THE PRODUCT. BESIDES, WE PLAN TO HOLD A FEW LECTURE SERIES AND WEBINARS FOR STUDENTS, FACULTY, AND STAFF AT NC A & T SU TO INTRODUCE THE CONCEPT OF PLANT-BASED FOOD PRODUCTS AND PROMOTE HEALTHY EATING AMONG THEM. THESE LECTURES AND WEBINARS WILL BE ALSO POSTED ON SOCIAL MEDIA TO BE ACCESSIBLE TO THE PUBLIC. OUR MAIN OBJECTIVE IS TO PRODUCE A COST-EFFECTIVE, NUTRITIOUS, AND TASTEFUL PLANT-BASED SURIMI SEAFOOD PRODUCT THAT MAY PROVIDE CONSUMERS WITH AN ADDITIONAL MEAL OPTION. AT THE SAME TIME, THIS RESEARCH WILL PROVIDE EDUCATIONAL AND EXPERIENTIAL LEARNING OPPORTUNITIES FOR UNDERREPRESENTED MINORITY STUDENTS TO BE PREPARED FOR THE FLOURISHING AND COMPETITIVE JOB MARKET OF PLANT-BASED FOOD PRODUCTS IN THE FUTURE. THE LONG-TERM GOAL OF THIS PROJECT IS TO PROVIDE THE GROUNDS TO OFFER A PLANT-BASED FOOD-RELATED COURSE OR CERTIFICATE PROGRAM IN THE FUTURE TO PREPARE QUALIFIED GRADUATES FOR THE COMPETITIVE JOB MARKET.
Mod # | Description | ReasonForModification | Federal Obligation | Date |
|---|---|---|---|---|
| Not listed | $0 | 6/18/26 | ||
| Not listed | $299.4k | 4/21/23 |