Project Grant 20267000146133
- This $630,500 Project Grant was awarded on February 15, 2026, by the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310). The grant funds research conducted by the University of Nevada, Reno to investigate novel sources of dietary fiber derived from existing food ingredients such as milk, soybeans, and eggs. Specifically, the project examines N-glycans—complex carbohydrates bound to...
- The University of Central Oklahoma received a $300,000 project grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) program, awarded February 1, 2026, with completion expected January 31, 2028. The project develops an early warning system for detecting bacterial and fungal diseases in agricultural settings using honeybees as natural environmental samplers. The research team will deploy...
- Summary The University of Nebraska–Lincoln received a $455,700 Project Grant award from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), effective August 1, 2025, through July 31, 2029. The project will develop and evaluate gluten-free food products—including cereals, crackers, and grain pouches—formulated with whole grain sumac sorghum (high phenolic content), whole grain white...
- Federal Grant Award Summary Purdue University received a $299,836 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), effective February 15, 2026 through February 14, 2028. The project develops a next-generation prebiotic derived from agricultural waste streams specifically designed to selectively promote Faecalibacterium prausnitzii, a beneficial gut bacterium...
- Purdue University received a $238,500 Project Grant award from the U.S. Department of Agriculture National Institute of Food and Agriculture under the Higher Education National Needs Graduate Fellowship Grants program (CFDA 10.210) to expand its graduate training program in food for health. The goal is to incorporate novel approaches to interdisciplinary training for students in food science, human nutrition, and human sciences with a focus on the relationship between food and gut health. Over...
- Grant Award Summary The University of Massachusetts Amherst received a $591,473 project grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI), CFDA 10.310, awarded March 1, 2026, with completion targeted for February 28, 2029. The project develops biomimetic phytochemical-fiber complexes that convert fruit processing waste—specifically pomegranate and orange peels—into multifunctional...
- The University of Idaho received a $606,620 Project Grant award from the U.S. Department of Agriculture's National Institute of Food and Agriculture under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), effective December 1, 2025, through November 30, 2029. The research project develops plant-based protein scaffolds designed to enhance cultured meat production through advanced extrusion processing technology. The primary deliverables include the development and...
- Federal Project Grant Award Summary The University of Delaware received a $299,999 project grant awarded September 1, 2025, under the Agriculture and Food Research Initiative (AFRI) Program (CFDA 10.310), administered by the U.S. Department of Agriculture's National Institute of Food and Agriculture. This two-year research initiative (concluding August 31, 2027) addresses the program's Food Safety, Nutrition, and Health priority area by investigating how thermal, mechanical, and...
- This $300,000 project grant from the United States Department of Agriculture National Institute of Food and Agriculture will fund research at Prairie View A&M University to study the relationship between bacterial infection, inflammatory response, and proteolysis of casein in milk. Specifically, the university researchers will measure immune cell profiles and expression of inflammatory cytokines in milk leukocytes using flow cytometry and ELISA techniques. They will also conduct an...
- Federal Project Grant Summary The Trustees of Tufts College received a $610,988 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program (CFDA 10.310), awarded September 1, 2025, with completion targeted for August 31, 2030. The grant supports the development of an innovative, laboratory-based testing platform designed to assess the safety and biological effects of novel food...
The University of Central Oklahoma received a $150,000 Project Grant from the National Institute of Food and Agriculture (NIFA) under the Capacity Building Grants for Non-Land Grant Colleges of Agriculture (NLGCA) program (CFDA 10.326), effective May 1, 2026 through April 30, 2028. The research project focuses on the development and evaluation of pulse-based yogurt as a functional, plant-based dairy alternative designed to support digestive health. The project will formulate pulse-based yogurt products and conduct comprehensive microbial and nutritional characterization to assess the viability and survival of beneficial gut bacteria (probiotics) compared to traditional plant-based yogurts under simulated gastrointestinal conditions. The primary deliverables include preliminary research data and scientific findings regarding the probiotic and prebiotic properties of pulse-based ingredients, as well as an assessment of the yogurt's antagonistic activity against harmful pathogens. By measuring bacterial viability and survival rates, the research will establish whether pulse-based yogurt can maintain probiotic activity comparable to conventional yogurts. These findings are intended to inform future optimization efforts and contribute to the development of high-quality, plant-based yogurt products that address growing consumer demand for gut-health-supportive food options among individuals with dietary restrictions including lactose intolerance, dairy allergies, and those following vegan lifestyles.
Mod # | Description | ReasonForModification | Federal Obligation | Date |
|---|---|---|---|---|
| Not listed | $150.0k | 3/19/26 |