Project Grant 20236701740043

Award Date 8/1/23
Completion Date 7/31/27
Dollars Obligated $624K
Federal Grant Program
10.310
Assistance Type
Project Grant
Place of Performance
Blacksburg, VA 24061, USA
Similar Awards
The Virginia Polytechnic Institute & State University (Virginia Tech) received a $682,889 Project Grant award from the United States Department of Agriculture National Institute of Food and Agriculture to conduct research on the effects of salinity levels and salt types in alternative irrigation water sources on foodborne pathogens and fecal indicator bacteria. The grant was awarded under the Agriculture and Food Research Initiative competitive grants program (CFDA #10.310), which provides...
This federal Project Grant award, provided by the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), funds the development of a novel double-stage filter system to rapidly detect the presence of Salmonella bacteria in food products. The $299,999 award to Virginia Polytechnic Institute & State University (Virginia Tech) aims to engineer an anti-fouling stirred cell device that can filter and collect...
The U.S. Department of Agriculture's National Institute of Food and Agriculture awarded a $393,133 Project Grant to Virginia Polytechnic Institute & State University (doing business as Virginia Tech) to lead a multi-state collaborative education and training program under the Food Safety Outreach Program (CFDA 10.328). The project aims to develop and deliver a hybrid training curriculum for small food processors to enhance their capabilities in producing safe food products, understanding...
Virginia Polytechnic Institute & State University (Virginia Tech) received a $589,033 Project Grant award from the United States Department of Agriculture National Institute of Food and Agriculture (USDA NIFA) on August 1, 2022 to support research under the Agriculture and Food Research Initiative (AFRI) federal grant program. The award will fund Virginia Tech's "COLLABORATIVE CUTTING: AGILE ROBOT LEARNERS FOR MULTIPURPOSE MEAT INDUSTRY AUTOMATION" project through July 31, 2026....
This Project Grant award, funded by the U.S. Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310), aims to develop strategies to eliminate pathogens within hard-to-clean locations of food production equipment. The $180,000 award to Cornell University will support 3 years of research to: 1) Develop protocols for surface inoculation and thermal surface sanitization interventions (e.g., hot air,...
This $727,987 Project Grant award from the Department of Agriculture National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (CFDA 10.310) aims to develop low-cost, robust antimicrobial packaging films using single atom catalysts (SACs) that mimic natural enzymes to catalyze the disinfection of microorganisms via oxidation. The key objectives are to: 1) synthesize and evaluate SACs with high oxidase-catalytic activity and antimicrobial properties, 2)...
The National Institute of Food and Agriculture (NIFA) awarded Virginia Polytechnic Institute & State University (Virginia Tech) a $633,551 Project Grant under the Agriculture and Food Research Initiative (AFRI) program. The grant will fund research from January 2022 through December 2025 to estimate on-farm vegetable loss and waste in the United States using economic and statistical methods applied to farm-level data from the USDA National Agricultural Statistics Service. The research team...
The U.S. Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) awarded a $649,950 Project Grant under the Agriculture and Food Research Initiative (AFRI) program to the University of Massachusetts (UMass) to develop and evaluate magnetic ionic liquids (MILs) and deep eutectic solvents (DES) for the rapid concentration of foodborne viruses from food and environmental samples. This 3-year project aims to create portable, cost-effective methods for detecting low...
This project grant from the United States Department of Agriculture National Institute of Food and Agriculture's Agriculture and Food Research Initiative (AFRI) program provides $498,424 to Virginia Polytechnic Institute & State University from April 2021 through March 2026. The funding illuminates agricultural extension and education career opportunities for STEM and liberal arts undergraduate students through training in food safety, preparation, and preservation. Specifically, four...
The Virginia Polytechnic Institute and State University (Virginia Tech) was awarded a $607,000 project grant 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 will support Virginia Tech's research efforts to develop an economical process for producing highly fermentable insoluble dietary fibers (IDF) that can promote gut health. Researchers will study the...

Virginia Polytechnic Institute and State University (Virginia Tech) was awarded a $623,645 project grant from the United States Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program. The four-year project aims to develop new thermal sensing and analysis techniques to reliably predict the reduction of human pathogens like Salmonella enterica, Escherichia coli, and Listeria monocytogenes in low water activity foods using vacuum-assisted steam pasteurization. This will help food processors identify worst-case products for microbial challenge testing and establish process parameters for a variety of low water activity foods of different compositions and sizes across commercial equipment. The project also seeks to identify suitable non-pathogenic surrogate microorganisms that can be used by food processors to verify pasteurization process effectiveness. The overall goal is to provide safe, high quality ready-to-eat low water activity foods to consumers while reducing foodborne illness and waste.

Generated 1/30/24, 5:08 AM