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Synergistic Moderate Processing for Low Temperature Pasteurization of Food to Improve Food Quality and NutritionNational Institute of Food and AgricultureNIFA Non Formula2026-67017-467132026UNIVERSITY OF CALIFORNIA, DAVIS09/01/202608/31/20292026ACTIVE$649,995.00CALIFORNIA
Artificially Induced Abiotic Stress to Reduce Germination Time in Malt ProductionNational Institute of Food and AgricultureNIFA Non Formula2026-67017-466832026UNIVERSITY OF KENTUCKY RESEARCH FOUNDATION, THE08/15/202608/14/20292026ACTIVE$650,000.00KENTUCKY
Future-Ready Food Industry Workshop: Leveraging Artificial Intelligence, Internet of Things Technologies, Sensors, and Automation for Resource Efficiency and Processing InnovationsNational Institute of Food and AgricultureNIFA Non Formula2026-67017-466562026NORTH CAROLINA STATE UNIVERSITY08/15/202608/14/20272026ACTIVE$49,982.00NORTH CAROLINA
Deep Reconstructed Hyperspectral Imaging from Color Images for Sweetpotato Quality EvaluationNational Institute of Food and AgricultureNIFA Non Formula2026-67017-466842026UNIVERSITY OF ILLINOIS09/01/202608/31/20302026ACTIVE$649,986.00ILLINOIS
Advancing Structured-Illumination Imaging for Real-time Myopathic Defect Inspection of Poultry MeatNational Institute of Food and AgricultureNIFA Non Formula2026-67017-466812026MICHIGAN STATE UNIVERSITY08/15/202608/14/20302026ACTIVE$649,999.00MICHIGAN
Colorful Proteins: A Healthier Alternative to Synthetic Food DyesNational Institute of Food and AgricultureNIFA Non Formula2026-67017-466822026UNIVERSITY OF MASSACHUSETTS09/01/202608/31/20302026ACTIVE$649,998.00MASSACHUSETTS
An Innovative Extrusion Process for Off-flavor Removal and Fat-marbled Texturization of Plant Proteins: Mechanistic Understanding and Process DevelopmentNational Institute of Food and AgricultureNIFA Non Formula2026-67017-467122026CORNELL UNIVERSITY08/15/202608/14/20292026ACTIVE$650,000.00NEW YORK
Smart Synbiotic Hydrogel Design via Controlled Microwave and Electric Field-Mediated Engineering of Alginate OligosaccharideNational Institute of Food and AgricultureNIFA Non Formula2026-67018-466852026UNIVERSITY OF CONNECTICUT08/15/202608/14/20292026ACTIVE$799,891.00CONNECTICUT
Multifunctional and Biodegradable Nanocomposite Films Enabled by Melanin-based Hybrid Nanoparticle Microcapsules for Sustainable Food PackagingNational Institute of Food and AgricultureNIFA Non Formula2026-67017-460142026CASE WESTERN RESERVE UNIVERSITY03/01/202602/28/20292026ACTIVE$611,000.00OHIO
A sustainable, substrate-independent coating for reducing microbial spoilage and extending food shelf-lifeNational Institute of Food and AgricultureNIFA Non Formula2026-67017-460072026WASHINGTON STATE UNIVERSITY02/15/202602/14/20292026ACTIVE$649,999.00WASHINGTON
Partnership: Next-Generation of Baking: Multiscale Modeling, Experimental Validation, and Real-Time Sensing for Improved Flavor Generation and RetentionNational Institute of Food and AgricultureNIFA Non Formula2026-67017-460082026UNIVERSITY OF ILLINOIS03/01/202602/28/20302026ACTIVE$799,670.00ILLINOIS
Pulsed vacuum infrared drying for texturizing and quality preserving of crispy plant-based foods: mechanistic understanding and process development.National Institute of Food and AgricultureNIFA Non Formula2026-67017-458832026CORNELL UNIVERSITY02/01/202601/31/20282026ACTIVE$299,823.00NEW YORK
Targeted next-generation prebiotic ingredient for gut healthNational Institute of Food and AgricultureNIFA Non Formula2026-67017-458842026PURDUE UNIVERSITY02/15/202602/14/20282026ACTIVE$299,836.00INDIANA
PARTNERSHIP: Development of lipid- and protein-rich composite fungal materials for alternative meat applicationsNational Institute of Food and AgricultureNIFA Non Formula2026-67017-455552026UNIVERSITY OF CALIFORNIA, DAVIS12/01/202511/30/20282026ACTIVE$751,937.00CALIFORNIA
Advancing 3D plant-based scaffolds for cultured meat through integration of extrusion processing and tissue engineeringNational Institute of Food and AgricultureNIFA Non Formula2026-67017-455562026REGENTS OF THE UNIVERSITY OF IDAHO12/01/202511/30/20292026ACTIVE$606,620.00IDAHO
Design Controllable Fibrous Structures In High-Moisture Meat Analogs With Tailored Cooling Profile: A Hybrid Computer Aided Engineering ApproachNational Institute of Food and AgricultureNIFA Non Formula2025-67017-449462025UNIVERSITY OF MASSACHUSETTS09/01/202508/31/20282025ACTIVE$610,914.00MASSACHUSETTS
Effect of thermodynamic parameters and intrinsic properties on crystallization kinetics and physical properties of fatsNational Institute of Food and AgricultureNIFA Non Formula2023-67017-448742025BOARD OF REGENTS OF THE UNIVERSITY OF NEBRASKA08/15/202508/14/20272025ACTIVE$454,676.60NEBRASKA
Improving Food Safety with In Vitro Human Digestive System Modeling: Assessing Novel FoodsNational Institute of Food and AgricultureNIFA Non Formula2025-67017-449452025TRUSTEES OF TUFTS COLLEGE09/01/202508/31/20302025ACTIVE$610,988.00MASSACHUSETTS
Evidence-Based Classification of Processed Foods: Evaluation of Composition, Structural and Nutritional PropertiesNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448352025UNIVERSITY OF CALIFORNIA, DAVIS07/15/202507/14/20292025ACTIVE$611,000.00CALIFORNIA
AI-accelerated detection of microbial spoilage in juice processing for enhanced food quality and waste reductionNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448342025OREGON STATE UNIVERSITY09/01/202508/31/20282025ACTIVE$611,000.00OREGON
High-Speed Precision Laser Technologies For Sustainable And Energy-Efficient Food DryingNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448212025UNIVERSITY OF ILLINOIS07/15/202507/14/20272025ACTIVE$300,000.00ILLINOIS
Cold plasma innovations in drying pretreatment of fruits and nuts: enhancing efficiency and reducing energy consumptionNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448362025OREGON STATE UNIVERSITY09/01/202508/31/20282025ACTIVE$610,997.00OREGON
PARTNERSHIP: Next-Generation Surface Dielectric Barrier Discharge Plasma Solutions for Improved Food Safety and Shelf-life Enhancement: From Electrode Design to Commercial ApplicationNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448302025NORTH CAROLINA STATE UNIVERSITY07/15/202507/14/20282025ACTIVE$752,000.00NORTH CAROLINA
Guided-Ultrasound-Enhanced-Evaporation (GUEE): Reducing Energy Consumption of Falling Film EvaporationNational Institute of Food and AgricultureNIFA Non Formula2025-67018-448372025NEW MEXICO STATE UNIVERSITY08/01/202507/31/20292025ACTIVE$745,210.40NEW MEXICO
Probing Mitochondrial-Redox Modulations in Determining Meat QualityNational Institute of Food and AgricultureNIFA Non Formula2025-67018-448322025OKLAHOMA STATE UNIVERSITY08/01/202507/31/20272025ACTIVE$299,998.00OKLAHOMA
Developing an Automated Preparation Technology for Skewering Operations in Meat and Seafood Kebab ProductionNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448312025MISSISSIPPI STATE UNIVERSITY08/15/202508/14/20282025ACTIVE$611,000.00MISSISSIPPI
1st FRESH PACK POTATO SYMPOSIUMNational Institute of Food and AgricultureNIFA Non Formula2025-67017-448332025REGENTS OF THE UNIVERSITY OF IDAHO07/15/202507/14/20272025ACTIVE$31,497.00IDAHO
Stable and Cost-effective Artificial Proteases for Economic Recovery of Proteins from Brewer`s Spent GrainNational Institute of Food and AgricultureNIFA Non Formula2025-67018-448202025GEORGE WASHINGTON UNIVERSITY (THE)07/15/202507/14/20272025ACTIVE$300,000.00DISTRICT OF COLUMBIA
Affordable and Scalable 3D Biomanufacturing System for Regenerative Beef Proteins as Innovative Food ProteinsNational Institute of Food and AgricultureNIFA Non Formula2022-67017-448732025WAKE FOREST UNIVERSITY HEALTH SCIENCES06/30/202512/30/20262025ACTIVE$293,882.12NORTH CAROLINA
Workshop on Science-Based Principles for Food Classification Based on Processing and Formulation to Support Public HealthNational Institute of Food and AgricultureNIFA Non Formula2025-67017-442782025INSTITUTE FOR THE ADVANCEMENT OF FOOD & NUTRITION SCIENCES11/30/202411/29/20262025ACTIVE$49,999.00DISTRICT OF COLUMBIA