This $550,000 Project Grant was awarded by the National Science Foundation (NSF) under the Technology, Innovation, and Partnerships (TIP) program (CFDA 47.084) to the University of Wisconsin - Madison. The goal of the project is to develop a prototype sensor to reduce cheese trim losses during food processing. The sensor will leverage recent advances in surface wave detection to provide real-time information on the mechanical properties of cheese, enabling automated adjustments to cutting parameters. This will reduce food waste and improve quality control for cheese manufacturers and retailers. In addition, the project will create a detailed database of cheese texture and constituent profiles to promote standardization and improve customer satisfaction. The award period runs from March 1, 2024 to February 28, 2026. No sub-awards are planned under this grant.
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