The University of California, Davis (UC Davis) received a $224,454 Project Grant from the U.S. Department of Agriculture's (USDA) National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI) program. The award, spanning from September 1, 2025 to August 31, 2027, supports research, extension, and education projects across the program's six priority areas in agricultural sciences, including plant and animal health, food safety and nutrition, bioenergy and...
This Project Grant award from the United States Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) Agriculture and Food Research Initiative (AFRI) program supports research to improve the quality and production of fermented fruit and vegetable foods. Specifically, the $595,400 award to the University of California, Davis (UC Davis) will assess the use of electrochemical methods and safe microorganisms to better control fruit and vegetable fermentations, with the...
The University of California, Davis was awarded a $649,480 Project Grant from the United States Department of Agriculture National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program. The grant aims to explore the genetic and developmental basis of pod quality traits in snap bean crops that are genetically and environmentally unstable. Specifically, the university will conduct genome-wide association studies, whole genome sequencing,...
The University of California, Davis (UC Davis) received a $650,000 Project Grant award from the United States Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI) federal grant program. The grant supports research addressing four areas outlined under the Hatch Act: plant and animal production, processing and distribution of food/ag products, sustainable agriculture, and soil/water conservation. Specific activities...
The University of California, Davis (UC Davis) received a $120,000 Project Grant award from the United States Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI) federal grant program. The award will fund research from June 2023 through May 2025 to identify ubiquitin ligase (E3) enzymes and E3 protein targets involved in plant immunity pathways. The research aims to characterize the mechanisms by which E3 enzymes...
The University of California, Davis (UC Davis) received a $906,707 Project Grant award from the United States Department of Agriculture's National Institute of Food and Agriculture (USDA NIFA) Agriculture and Food Research Initiative (AFRI) program. The grant period is from May 15, 2023 through May 14, 2026. Under the award, UC Davis will provide mechanistic insights into the chemical ecology of plant root microbiomes. The university will define the chemical specificities of bacterial...
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...
This $380,500 federal Project Grant awarded by the U.S. Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310 - Agriculture and Food Research Initiative) to Utah State University aims to develop new techniques for using dairy ingredients to replace gelatin in ice cream, frozen desserts, and yogurt. The research will explore strategies to modify the gel-forming properties of milk protein concentrates, including adjusting pH and adding chelating agents, as well as...
This University of Massachusetts research project, funded by a $601,000 Agriculture and Food Research Initiative (AFRI) grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310), aims to improve the textural and sensorial attributes of plant-based meat alternatives. The project will utilize enzyme- and microorganism-mediated tenderization approaches, assisted by 3D simulations and mass transfer modeling, to enhance the tenderness and textural...
This federal Project Grant award of $299,657 from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program supports research to develop plant protein-based fat replacers for low-fat or fat-free food products. The project aims to reduce the energy-intensive processing required for these fat replacers by using partial protein hydrolysis and gentle heating to form aggregates with improved functionality. The resulting fat...