Project Grant 20246701142961
Award Date
8/15/24
Completion Date
8/14/26
Dollars Obligated
$120K
Federal Agency
Institute of Youth, Family, and Community
Federal Grant Program
10.310
Assistance Type
Project Grant
Place of Performance
Ithaca, NY, USA
Similar Awards
This $299,736 Project Grant from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (CFDA 10.310) aims to develop an eco-friendly method for fractionating plant proteins to enhance consumer acceptance of alternative protein products. The project will utilize ultrasound and fermentation technologies to extract proteins from pulse flour, increasing protein yield and improving nutritional value and functionality compared to traditional...
The project grant award of $597,983 from the USDA National Institute of Food and Agriculture's (NIFA) Agriculture and Food Research Initiative (CFDA 10.310) supports research at Chapman University to examine the impact of protein-polyphenol interactions on the structure, functional properties, and nutritional value of oilseed protein isolates. The goal is to enhance the quality of sunflower protein isolates and concentrates by controlling these interactions using chemical and enzymatic...
This $269,879 federal Project Grant award from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program supports research to characterize flavor compounds in dry pea varieties and identify genetic mechanisms underlying flavor, quality, and productivity traits in dry peas, chickpeas, and lentils. Specifically, the research aims to select favorable dry pea accessions for breeding to improve consumer acceptance and increase pulse...
The Pennsylvania State University was awarded a $599,000 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 grant will fund Penn State researchers to develop novel protein-based hydrogels from pulse crops like dry peas, lentils, and chickpeas to function as new fat texturizing agents for processed foods. Using protease and transglutaminase enzymes, the...
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 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 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...
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...
The University of Massachusetts received a $601,000 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (AFRI program, CFDA 10.310) to conduct research on the genetic basis and functional impact of tempeh fermentation using soybean meal. The goal is to generate detailed knowledge about the specific genes and metabolic pathways of tempeh starter strains that influence the chemical composition, bioactivities, and sensory properties of soybean-based...
Under a Project Grant award from the Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.310, Agriculture and Food Research Initiative), Purdue University will receive $598,000.00 to conduct research over a 3-year period from July 1, 2023 to June 30, 2026. The research aims to create novel starch granule-guest inclusion complexes that can enhance the quality, nutrition, and functionality of food products. Key objectives include developing these value-added starch...