The U.S. Department of Agriculture National Institute of Food and Agriculture awarded a $595,400 Project Grant through the Agriculture and Food Research Initiative (CFDA 10.310) to the University of Maryland Eastern Shore. The grant aims to develop novel, environmentally friendly, and cost-effective fractionation technologies to produce distinctive egg yolk fractions with enhanced nutritional and functional properties as novel food ingredients. The project will utilize physical, chemical, and enzymatic treatments to optimize the fractionation process and improve the characteristics of the egg yolk fractions. This effort seeks to increase the utilization and value of egg yolk, which has been underutilized compared to egg white due to its high lipid and cholesterol content. As part of the project, the University of Maryland Eastern Shore has issued a $297,512 sub-award to Iowa State University to support the research and development activities.
Mod # | Description | Reason For Modification | Federal Obligation (Click to sort descending) | Date (Click to sort ascending) |
|---|---|---|---|---|
| Not listed | $595.4k | 7/2/24 |
Grant Number | Description | Subgrantee | Prime Award | Dollars Obligated (Click to sort descending) | Updated At (Click to sort ascending) |
|---|---|---|---|---|---|
IS5208790USDAMINS | Iowa State University Of Science And Technology | Project Grant 20246701742821 | $297.5k | 9/5/24 |