This Project Grant award from the U.S. Department of Agriculture's Agriculture and Food Research Initiative (CFDA 10.310) provides $752,000 to North Carolina State University to develop and test cost-effective and energy-efficient surface dielectric barrier discharge (SDBD) plasma technology for food processing applications. The project aims to expand upon the research team's previous work on using cold atmospheric pressure plasma for food decontamination. The goal is to create different plasma electrodes and assess their effectiveness in improving the safety, quality, shelf-life, and nutrient content of various foods, including fresh produce, powdered foods, deli meat, and fresh bakery items. The project will also evaluate the technology's ability to improve safety of food-contact materials like stainless steel and bottle caps. A low-cost power supply will be designed, and the electrodes' performance will be optimized through plasma characterization. An industry advisory board will be engaged throughout the 3-year project to support the adoption of this technology by food processing companies.
Mod # | Description | Reason For Modification | Federal Obligation (Click to sort descending) | Date (Click to sort ascending) |
|---|---|---|---|---|
| Not listed | $752.0k | 7/15/25 |