Project Grant 20256701744836

Award Date 9/1/25
Completion Date 8/31/28
Dollars Obligated $611K
Federal Grant Program
10.310
Assistance Type
Project Grant
Place of Performance
Corvallis, OR 97331, USA
Similar Awards
This Project Grant award of $300,000 from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program supports the development and testing of a new food drying system that uses lasers to improve efficiency and product quality compared to conventional hot air drying methods. The goal is to create a more precise and rapid drying process that can increase production capacity and deliver higher-quality...
This $500,000 Project Grant award from the USDA's Agriculture and Food Research Initiative (AFRI) program to Michigan State University (MSU) aims to revolutionize the efficiency and sustainability of thermal food processing. MSU will develop a Cyber-Physical System (CPS) and reduced-order modeling techniques to enable real-time optimization of food drying and cooking processes, with the goal of significantly reducing associated energy use and carbon emissions. The research will validate these...
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...
This $695,652 project grant awarded by the USDA's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI) program aims to develop and evaluate a novel cyber-physical system for real-time optimization of thermal food processing operations. The project will create first-principle models and reduced-order computational techniques to accurately estimate unmeasurable process variables and enable optimal control of food drying, cooking, and...
Oregon State University received a $749,977 Project Grant award from the United States Department of Agriculture National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI) competitive grants program. The grant will fund development of a novel hybrid electrodialysis-forward osmosis process to concurrently recover nutrients and clean water from liquid digestate for safe crop irrigation and production. Key activities to be undertaken include comprehensive...
This Project Grant award, funded by the United States Department of Agriculture's National Institute of Food and Agriculture (USDA NIFA) under the Agriculture and Food Research Initiative (AFRI) CFDA 10.310 program, aims to develop enzyme- and DNA-based biosensors to determine the optimal dosage of cold atmospheric pressure plasma (CAPP) for food safety and quality applications. The $732,000 award to North Carolina State University, with sub-awards to the University of California, Davis and...
The Agricultural Research Service, a sub-awardee of the Government of the United States, was awarded $589,250 under the Agriculture and Food Research Initiative (AFRI) federal grant program by the U.S. Department of Agriculture's National Institute of Food and Agriculture. The four-year project grant beginning May 1, 2022 will support the development of isochoric freezing technology to pasteurize and preserve fluid foods like milk, orange juice, apple juice, carrot juice, pomegranate juice,...
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...
This Project Grant award of $611,000.00 from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (CFDA 10.310) program aims to develop an artificial intelligence (AI)-based imaging approach for the early detection of spoilage yeasts in fruit and vegetable juices. The goal is to provide the food industry with a rapid and easy-to-use monitoring tool to verify and optimize the efficacy of processing and...
The U.S. Department of Agriculture's National Institute of Food and Agriculture (CFDA 10.212 - Small Business Innovation Research (SBIR) Program / Small Business Technology Transfer (STTR) Program) has awarded a $174,998 Project Grant to Advanced Cooling Technologies Inc. (ACT) to develop a new high-throughput low-temperature plasma (LTP) system. The system will generate plasma-activated water (PAW) to address food safety in industrial food processing facilities. Compared to current...

This $610,997 federal Project Grant, awarded by the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program, supports research to develop a more sustainable drying approach for agricultural products like fruits and nuts. The project, led by Oregon State University, will evaluate and optimize the use of cold plasma pre-treatment to enhance conventional and radiofrequency-assisted drying methods. Key objectives include improving drying rate, reducing energy consumption and greenhouse gas emissions, lowering production costs, and maintaining high product quality. The research will assess the effectiveness of the cold plasma pre-treatment using grapes and hazelnuts as model systems, and conduct environmental and economic analyses to validate the sustainability benefits. The project also involves collaboration with industry stakeholders to facilitate potential adoption of the innovative drying technology. In addition, the grant supports workforce development through training of future food scientists and engineers.

Generated 8/5/25, 2:51 AM