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The Award database is continually updated throughout the year. As a result, data for FY24 is not expected to be complete until March, 2025.

Download all SBIR.gov award data either with award abstracts (290MB) or without award abstracts (65MB). A data dictionary and additional information is located on the Data Resource Page. Files are refreshed monthly.

The SBIR.gov award data files now contain the required fields to calculate award timeliness for individual awards or for an agency or branch. Additional information on calculating award timeliness is available on the Data Resource Page.

  1. "Creating a Pennycress Bioenergy Business"

    SBC: ARVENS TECHNOLOGY, INC.            Topic: 88

    The national demand for energy and need for economic development has been driving efforts to create a domestic biofuels industry. Significant investment by both the public and private sectors have resulted in progress but recent government rule making has set ambitious requirements for renewable fuel supplies that can not be met with existing technologies or feedstocks. This significant unmet mark ...

    SBIR Phase II 2011 Department of Agriculture
  2. A Business Model for Productive Successful Aging in Place in Rural Maine

    SBC: Lilliana Jodoin-Reitman, DBA Global Wellness            Topic: N/A

    By 2020, fully one quarter of Americans will be over 60. Some 77 million Baby Boomers ages 42 to 60 are just beginning to face this critical juncture in their lives. In Maine, the oldest state in the nation, some people, due to lack of planning, may leave their homes and enter assisted living facilities or nursing homes at a huge economic and social cost to themselves, their heirs and public resou ...

    SBIR Phase II 2007 Department of Agriculture
  3. Develop a Lobster Branding Strategy that Leverages Maine's Quality Reputation and Exploits Growing Demand for Ready to Prepare Meals

    SBC: Saltwater Marketing, LLC            Topic: N/A

    On a worldwide basis, Maine is famous for its lobster and enjoys an inherent brand equity that is unparalleled. Yet, no company has taken advantage of leveraging this perceived quality from a mass marketing perspective. In its Phase II effort, Saltwater Marketing proposes to continue developing a business model that will do exactly that. Phase I research indicated that seafood consumers want to ea ...

    SBIR Phase II 2007 Department of Agriculture
  4. Development of a Reliable, Low-Cost and User-Friendly Spot Test Kit for Leaded Dust Based on Recent Advances in Bionanotechnology

    SBC: ANDALYZE, INC.            Topic: N/A

    Lead in household paint and dust is a serious health hazard, as low level lead exposure can result in a number of adverse health effects, especially in children. Onsite and real time detection and quantification of lead in paint/dust are very important to homeowners and certified lead based paint removal professionals. Toward this end, both field-portable equipment (such as X ray fluorescence ins ...

    SBIR Phase II 2007 Environmental Protection Agency
  5. Development of a Reliable, Low-Cost and User-Friendly Spot Test Kit for Leaded Dust Based on Recent Advances in Bionanotechnology

    SBC: ANDALYZE, INC.            Topic: 06NCERP1

    Lead in household paint and dust is a serious health hazard, as low-level lead exposure can result in a number of adverse health effects, especially in children. Onsite and real-time detection and quantification of lead in paint/dust are very important to homeowners and certified lead-based paint removal professionals. Toward this end, both field-portable equipment (such as X-ray fluorescence inst ...

    SBIR Phase II 2007 Environmental Protection Agency
  6. Production and Marketing of a Novelty Specialty Pepper, Capsicum baccatum

    SBC: WILSON'S CEDAR POINT FARMS LLC            Topic: 812

    Certain types of specialty peppers may be desired by chefs. Capsicum baccatum, a relative of peppers commonly grown in the U.S. A, is a diverse species; both wild and cultivated forms occur in South America. However, cultivation of C. baccatum outside of South America is rare, and little scientific information is available with regard to cultivation of these relatively primitive cultivars of peppe ...

    SBIR Phase I 2011 Department of Agriculture
  7. The feasibility of developing a low cost, remote sensing technology to provide information critical to finfish hatchery operations

    SBC: AXAT            Topic: 87

    Since wild fish stocks began their drastic decline in the early 1990s, the aquaculture sector is the fastest growing food sector in the world. Production from U.S. marine aquaculture accounts for only 1.5 percent of the domestic seafood supply, leaving an enormous growth potential for the production of safe, high-quality seafood that is farmed under federal and state environmental standards. Howev ...

    SBIR Phase I 2011 Department of Agriculture
  8. Global Feed in 3-D: An Information Technology Product for Strategic Decision Making and Market Analysis

    SBC: INNOVOSOY            Topic: 812

    The Illinois Soybean Association and the USDA initiated and supported the original research project that produced the prototype Global Food in 3?D and underlies the proposed new product, Global Feed in 3?D. The expected user groups were small and mid?sized farmer leaders and allied analysts and stakeholders as a result of the research's original design and goals. The research outcome of this ...

    SBIR Phase I 2011 Department of Agriculture
  9. Cost Effective Microalgae Production for Aquaculture

    SBC: MOOK SEA FARMS, INC.            Topic: N/A

    The high cost of producing microalgae as food for bivalves constrains the size to which large quantities of bivalve seed can be grown in controlled hatchery conditions prior to transfer into a nursery. Larger hatchery seed translates to larger juveniles planted in the fall, and dramatically improves yields at harvest. Based on preliminary bench-top studies conducted by Mook Sea Farm, the SBIR Phas ...

    SBIR Phase I 2007 Department of Agriculture
  10. A Process for Printing Activity to Food Contact Surfaces

    SBC: PROVE IT, LLC            Topic: N/A

    Perhaps the most critical safety function of food packaging is to prevent microbial recontamination of foods made shelf-stable by some processing method. Such protection is considered passive in that the packaging material simply provides a physical barrier to the reentry of microorganisms. However, it is within the capacity of packaging and other food-contact surfaces to play an ameli ...

    SBIR Phase I 2007 Department of Agriculture
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