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 $504,000 Project Grant from the United States Department of Agriculture National Institute of Food and Agriculture will support the development of a modular, molecularly-selective system for the recovery of whey proteins from acid, sweet, and salty whey streams through the Agriculture and Food Research Initiative competitive grants program. The University of Illinois will utilize redox-electrodialysis to provide a modular platform for whey protein valorization that is energy and resource...
The Massachusetts Institute of Technology (MIT) was awarded a $800,000 Project Grant from the National Science Foundation (NSF) to conduct collaborative research titled "Learning How Mucus Shapes and Maintains Microbiomes" from September 1, 2021 through August 31, 2026. Under the award, MIT researchers will work to advance understanding of the role that mucus plays in shaping and maintaining microbiomes. The research is funded through the NSF's Biological Sciences program (CFDA...
This $1,373,044 project grant from the National Science Foundation's Biological Sciences program (CFDA 47.074) supports research at the Massachusetts Institute of Technology to develop microbial strains with minimal genomes for integrated bioprocessing using supercritical carbon dioxide. The goal is to elucidate the genotype-phenotype relationship of tolerance to supercritical CO2 for a selected microorganism and construct a reduced genome strain displaying the desired tolerance phenotype....
The University of Massachusetts Amherst was awarded a $628,910 Project Grant from the United States Department of Agriculture National Institute of Food and Agriculture to investigate eco-friendly biocidal drift reduction adjuvants through a multi-disciplinary engineering approach. The three-year grant, awarded on August 1, 2022 under the Agriculture and Food Research Initiative Competitive Grants Program (AFRI CGP, CFDA No. 10.310), will support fundamental and applied research, extension,...
This $299,672 federal Project Grant, awarded by the U.S. Department of Agriculture (CFDA 10.310 - Agriculture and Food Research Initiative), seeks to address two key challenges in the food industry: the disposal of acid whey and the growing demand for low-calorie sugar substitutes. The project aims to convert galactose, a component of acid whey, into tagatose, a low-calorie sugar alternative, through the development of effective catalytic processes. The anticipated outcomes include waste...
This $596,727 federal Project Grant award from the U.S. Department of Agriculture's Agriculture and Food Research Initiative (CFDA 10.310) aims to develop new biomanufacturing technologies for converting lignocellulosic agricultural wastes into valuable postbiotics and microbial proteins to support cell cultures. The project, awarded to Texas A&M AgriLife Research on September 15, 2024, will run through September 14, 2027. Key objectives include isolating and characterizing gut microbial...
This $1,000,000 federal Project Grant awarded by the National Science Foundation (NSF) Engineering program (CFDA 47.041) supports research at the Massachusetts Institute of Technology (MIT) to develop low-energy strategies for sustainable recycling of plastics. The project aims to integrate polymer degradation with microbial bioenergy production to achieve critical materials recycling and net-zero energy goals. Specifically, the research team will engineer enzymes to enable polymer...
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 $180,000 Project Grant from the Department of Agriculture's National Institute of Food and Agriculture (NIFA) Agriculture and Food Research Initiative (AFRI) will fund research at the University of California, Riverside to develop controlled environmental agriculture techniques that reduce costs and environmental impacts. Specifically, the grant will support experiments with mixotrophic plant growth using both light and chemical energy sources like fermented wastewater. The research aims...