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 goal of expanding the availability of low-cost, commercially-produced fermented foods with optimized sensory and nutritional characteristics. This research aims to support a more sustainable, resilient, and healthy US food supply by advancing manufacturing technologies that improve food quality, nutrition, and shelf life while minimizing waste. The 4-year project will be conducted at UC Davis with the intent of increasing consumer access to healthy, fermented fruits and vegetables across the US population.
Mod # | Description | Reason For Modification | Federal Obligation (Click to sort descending) | Date (Click to sort ascending) |
|---|---|---|---|---|
| Not listed | $595.4k | 8/13/24 |