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Food Science and Nutrition

Background
 
The Food Science and Nutrition topic area aims to fund projects that support research focusing on developing new and improved processes, technologies, or services that address emerging food safety, food processing and nutrition issues. The program will fund projects:  1) Increase the understanding of the physical, chemical, and biological characteristics of food; 2) Improve methods for the processing and packaging of food products to improve the quality and nutritional value of foods; and 3) Develop programs or products that increase the consumption of healthy foods and reduce childhood obesity. The outcome of a successful project is a proof of concept for a marketable item or patented process.
 
The long term goals (10 years) of the program are to commercialize the production of useful newfood products, processes, materials, and systems that reduce food-borne illness, obesity and enhance the nutritional quality and value of foods.
 
FY2016 Research Priorities:
 
Examples of appropriate subtopics for research applications from small businesses include, but are not limited to, the following: 
 
1.     Food Safety: Developing technologies for the rapid detection of food borne hazards (microorganisms, chemicals, toxins) during pre- and post-harvest processing and distribution.
 
2.     Food- Quality-Engineering: Developing innovative food processing and packaging technologies and materials that reduce post-harvest losses in produce while maintaining safety and quality. 
 
3.     Food Quality- Science:Understanding the physical, biological, and chemical interactions and functionality of food in order to develop affordable food ingredients and/or food formulations that contribute to the development of high quality foods. 
 
4.     Nutrition ? Education: Developing and implementing interactive programs for nutrition educators and teachers to increase nutrition awareness and improve health to address obesity among children. 
 
5.     Nutrition- Science: Improve functionality and efficacy of foods, nutrients and/or dietary bioactive components in promoting health.
 
 
Contact Dr. Jodi Williams, NPL for SBIR Food Scienceand Nutrition at jwilliams@nifa.usda.gov or (202) 720-6145 regarding questions about the topic area or to arrange a telephone consultation.

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