FY24 Behind the Tray-Food Science for School Meals
Closed Posted
- Opportunity number
- USDA-FNS-FSFORSCHOOLMEALS-24
- Agency
-
Food and Nutrition Service
Department of Agriculture
- Applications due
- Award size
- Up to $600,000
Opportunity facts
- Assistance listings
-
- 10.585 FNS Food Safety Grants
- Funding instrument
- Cooperative Agreement
- Categories
-
- Agriculture
- Food and Nutrition
- Eligible applicants
-
- Higher Education Inst. (Public)
- Higher Education Inst. (Private)
- Full announcement
Opportunity details come from Grants.gov. Updated .
About this opportunity
The FY24 Behind the Tray - Food Science for School Meals cooperative agreement opportunity, issued by the U.S. Department of Agriculture Food and Nutrition Service, seeks to develop and implement a week-long in-person science-based food safety education training program for school nutrition professionals. The program aims to enhance the food science literacy of participants, focusing on fundamentals of food science, food processing, food safety, and food microbiology. Eligible applicants include public and private higher education institutions that demonstrate expertise in adult training programs and food science research. Proposals will be evaluated on criteria such as curriculum development, program planning and delivery, evaluation approach, staffing expertise, and budget.
The USDA FNS anticipates awarding up to $600,000 for one cooperative agreement to be awarded in September 2024, contingent on funding availability. The program is authorized under the Consolidated Appropriations Act, 2024 and the USDA FY 2024 budget for food safety education. Eligible applicants must submit proposals by July 12, 2024 via Grants.gov.
Synopsis
The purpose of the Behind the Tray - Food Science for School Meals cooperative agreement, is to develop and implement a week-long in-person science-based food safety education training program. The education program is designed to enhance the food science literacy of school nutrition professionals. Program participants should learn the fundamentals of food science and food processing, with a special emphasis on food safety and food microbiology topics, learn how this information applies to their job, apply this knowledge to their nutrition programs, and how to better communicate these topics to stakeholders.
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