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Food Science and Nutrition

Description:

The Food Science and Nutrition topic area aims to fund projects that support research focusing on developing new and improved processes, technologies, products, or services that address emerging food safety, food processing and nutrition issues. The program will fund projects to: 1) increase the understanding of the physical, chemical, and biological properties of food; 2) improve methods for the processing and packaging of food products to improve the quality, safety and nutritional value of foods, and to reduce food waste; 3) develop technologies for rapid, sensitive, reliable and robust detection of pathogens and chemical hazardous materials in foods, 4) develop programs or products that encourage the consumption of healthy foods and reduce diet related chronical diseases, or alleviate urban and rural food deserts; and 5) Develop products to drive climate-smart food systems to ensure safe, accessible and nutritious food supply. The outcome of a successful project is a proof of concept for a marketable product or patented process. The long-term goals (10 years) of the program are to commercialize the production of useful new food products, processes, materials, and systems that reduce foodborne illness, carbon footprints, improve nutrition and health, enhance the nutritional quality and value of foods and/or bridge socioeconomic gaps in access to healthy foods/sustainable, resilient food practices.
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