The University of Massachusetts received a $601,000 Project Grant from the U.S. Department of Agriculture's National Institute of Food and Agriculture (AFRI program, CFDA 10.310) to conduct research on the genetic basis and functional impact of tempeh fermentation using soybean meal. The goal is to generate detailed knowledge about the specific genes and metabolic pathways of tempeh starter strains that influence the chemical composition, bioactivities, and sensory properties of soybean-based...
Fybraworks Foods Inc. received a $256,000 Project Grant award from the National Science Foundation Division of Industrial Innovation under the Engineering federal grant program (CFDA 47.041) to develop a novel technology to manufacture animal-free muscle proteins in bacteria and yeasts. The goal of this February 2021 award is to produce sustainable sources of protein for human consumption using cell-based fermentation methods rather than traditional livestock agriculture. The one-year project...
This $269,879 federal Project Grant award from the USDA National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) program supports research to characterize flavor compounds in dry pea varieties and identify genetic mechanisms underlying flavor, quality, and productivity traits in dry peas, chickpeas, and lentils. Specifically, the research aims to select favorable dry pea accessions for breeding to improve consumer acceptance and increase pulse...
Biotech Naturale Inc. received a $256,000 Project Grant award from the National Science Foundation Division of Industrial Innovation under the Engineering federal grant program (CFDA 47.041) for the period of August 1, 2021 through July 31, 2022. The grant funds the development of a simple, targeted, and flexible method for transferring value-added genes from wild relatives of crop plants. The Engineering program seeks to improve quality of life and economic strength through fostering innovation...
Novel Farms Inc. received a $256,000 Project Grant award from the National Science Foundation Division of Industrial Innovation under the Engineering federal grant program (CFDA 47.041) to develop microbe-based scaffolding for the generation of structured cell-based meat. The award, made on August 1, 2021, will support Novel Farms' research efforts through July 31, 2022 to produce meat products using cell culture techniques as an alternative to conventional animal agriculture. The NSF...
The National Science Foundation awarded a $300,000 EAGER grant titled "ENHANCING PLANT IMMUNITY AND GROWTH WITH CELL-PENETRATING PEPTIDES FOR ORGANIC AGRICULTURE" to The Ohio State University under the agency's Biological Sciences (CFDA 47.074) program. This two-year project aims to improve the efficiency of plant biologics, such as defense activators and biostimulants, by leveraging membrane translocation domain (MTD) technology to enhance their cellular delivery and efficacy. Key...
Tender Food, Inc. received a $256,000 Project Grant award from the National Science Foundation Division of Industrial Innovation under the Engineering federal grant program (CFDA 47.041). The grant funds fiber-assisted perfusion technology for cultured meat production. The NSF Directorate for Engineering seeks to improve quality of life and economic strength through engineering innovation and education. This award will support Tender Food's Boston Meats, Inc. division in developing new methods...
This $256,000 National Science Foundation project grant funds Canomiks, Inc. to develop benchmarks for measuring the biological effectiveness of functional food ingredients through genomics and artificial intelligence technologies. Specifically, the awardee will create biological effect benchmarks for turmeric compounds using commercially available human cells and establish a test measuring a compound's effectiveness against the benchmark. The system will generate a biological effect score, list...
This National Science Foundation (NSF) Cooperative Agreement award for $998,064 under the NSF Technology, Innovation, and Partnerships (CFDA 47.084) program supports the development of a new testing standard and benchmarking platform to measure the biological effects of functional ingredients used in dietary supplements, foods, beverages, and skincare products. The project, led by Canomiks, Inc., will use genomics and artificial intelligence technologies to create high-throughput, cost-effective...
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...