Project Grant 20236701840750
Award Date
8/1/23
Completion Date
7/31/26
Dollars Obligated
$381K
Federal Agency
Institute of Food Safety and Nutrition
Federal Grant Program
10.310
Assistance Type
Project Grant
Place of Performance
Logan, UT 84322, USA
Similar Awards
The University of California, Davis was awarded $594,000 under the Agriculture and Food Research Initiative (AFRI) competitive grants program administered by the United States Department of Agriculture National Institute of Food and Agriculture. The four-year project grant aims to characterize plant protein functionality and develop novel microstructures to increase stability, texture, and digestibility in model liquid and semi-solid food products. Specifically, the university will assess...
This $601,000 Project Grant was awarded on August 15, 2023 by the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310). The grant was awarded to Utah State University to evaluate the effect of various processing conditions and chemical composition on the crystallization behavior and physical properties of different fats. This research will measure the intrinsic properties of the fats,...
This $561,306 Project Grant, awarded by the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (CFDA 10.310), will support research conducted by Utah State University to evaluate the physical properties and potential applications of rare sugars, such as D-psicose, D-tagatose, and isomaltulose, in confectionery products. The key objectives of the 4-year project are to: (1) assess the physical characteristics of these rare sugars, (2) quantify...
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...
This $649,990 project grant awarded by the USDA National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (CFDA 10.310) will comprehensively explore the socioeconomic challenges and determinants within the U.S. dairy industry supply chain pertaining to the sector's 2050 greenhouse gas (GHG) net-zero goal. The key objectives are to: (1) assess current adoption levels and barriers for GHG emission reduction practices among dairy producers, and identify...
The San Diego State University Research Foundation received a $300,000 Project Grant from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) CFDA 10.310 program. The grant supports research to reduce greenhouse gas emissions associated with dairy farming through the use of precision bacterial fermentation to produce milk proteins for sustainable food production. The research aims to develop an alternative method for producing...
The Project Grant awarded by the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program aims to advance frozen food manufacturing competitiveness and improve the quality of frozen meat products. The $594,532 award to Yeshiva University, a private non-profit educational institution, will be used to measure and quantify the ice nucleation and ice crystal growth processes that occur during the freezing and...
This National Science Foundation Project Grant of $750,000 will fund the development of dairy protein product innovations through the NSF Technology, Innovation, and Partnerships program (CFDA 47.084). Awarded on December 15, 2022 to Boise State University, the project aims to modernize dairy processing using artificial intelligence, advanced sensing and manufacturing technologies. Key deliverables include creating AI-based solutions to automate real-time protein analysis in milk processing...
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...
The University of Massachusetts received a three-year $551,000 Project Grant award from the United States Department of Agriculture National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program (AFRI, CFDA No. 10.310). The university will develop more sophisticated plant-based meat and seafood analogs that closely mimic the physicochemical, sensory, and functional properties of whole muscle meat and fish products using advanced polymer...