Project Grant 20246701742816

Award Date 9/1/24
Completion Date 8/31/28
Dollars Obligated $595K
Federal Grant Program
10.310
Assistance Type
Project Grant
Place of Performance
Davis, CA, 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...
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...
The University of California, Davis (UC Davis) received a $585,643 federal Project Grant award from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program. The goal of this 4-year award is to expand knowledge of genetic resistance to multiple fruit rot pathogens affecting strawberries and develop tools to identify and select for favorable traits. The research will: 1) assess the availability of disease-resistant germplasm in...
This Project Grant award of $120,000 from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (CFDA 10.310) aims to address the increasing consumer demand for high-quality, protein-rich, and sustainable plant-based food alternatives. The project led by Cornell University proposes to utilize a combination of lactic acid fermentation and high pressure processing to improve the functional properties and reduce antinutritional factors in...
The University of California, Davis will receive $610,766 under a three-year Project Grant from the United States Department of Agriculture's National Institute of Food and Agriculture. The grant is part of the Agriculture and Food Research Initiative competitive grants program. The university will define new control options for non-culturable foodborne pathogens like Salmonella and Listeria. Researchers will investigate how genome diversity, gene expression regulation, and induced evolution...
This Project Grant award of $224,454.00 was provided by the U.S. Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310). The award will support research, education, and extension projects at the University of California, Davis (UC Davis) that address critical challenges in plant and animal health, food safety, nutrition, bioenergy, natural resources, agricultural systems, and rural...
The University of California, Davis has been awarded a $225,000 Project Grant from the U.S. Department of Agriculture's (USDA) Agriculture and Food Research Initiative (AFRI) grant program. The funding will support research to investigate target genes that contribute to the growth of pathogenic bacteria inside plant hosts, with the goal of developing control strategies to limit the spread and severity of bacterial plant diseases. This research, taking place from June 1, 2024 to September 14,...
The University of Illinois was awarded a $637,850 Project Grant from the US Department of Agriculture National Institute of Food and Agriculture under the Agriculture and Food Research Initiative competitive grants program. The three-year project aims to investigate the immune and metabolic effects of microbial aromatic amino acid metabolites found in fermented foods, and to identify food matrix conditions that optimize microbial aromatic amino acid metabolism to potentially promote...
This $299,999 Project Grant from the US Department of Agriculture National Institute of Food and Agriculture (USDA NIFA) Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310) will fund research and extension activities at Oregon State University to help produce industry better implement cleaning and sanitizing programs to meet Produce Safety Rule requirements. Specifically, the awardee will (1) engage produce industry to characterize existing food contact surfaces and...
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...

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.

Generated 5/13/25, 3:17 AM