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The Award database is continually updated throughout the year. As a result, data for FY19 is not expected to be complete until April, 2020.

  1. Development of a Robust, Accurate, and Automated Method for Species and Origin Identification in Processed Seafood

    SBC: APPLIED FOOD TECHNOLOGIES, INC            Topic: 81

    The accurate identification of seafood species and origin has become an extremely important topic in the food industry. Mislabeling a lower valued seafood product to represent a species of higher value constitute economic fraud. In addition, this mislabeling compromises proper geographic origin labeling and fishery management efforts. DNA barcoding for seafood species identification provides re ...

    SBIR Phase I 2014 Department of CommerceNational Oceanic and Atmospheric Administration
  2. Novel CO2 Gas Sensors for Autonomous Measurement of Ocean Carbon

    SBC: DIOXIDE MATERIALS, INC.            Topic: 82

    The objective of the proposed work is to determine whether Dioxide Materials' miniature C02 sensors have the potential to be adapted for autonomous measurement of ocean carbon. The existing sensors have many advantages for measurements of ocean carbon. They are much smaller and less costly than the existing sensors, work with much smaller gas samples, and use much less power. The sensors were d ...

    SBIR Phase I 2014 Department of CommerceNational Oceanic and Atmospheric Administration
  3. Self-Contained Sub-Centimeter Positioning Platform

    SBC: TRUNAV LLC            Topic: 81

    The goal of this project is to develop, implement, and experimentally validate a new Differential Global Navigation Satellite System (DGNSS) capable of providing sub-centimeter positioning accuracy for quasi-static scientific, mapping, and survey applications. The main feature of the proposed DGNSS solution is that it leverages GNSS reference data from existing NOAA's Continuously Operational Ref ...

    SBIR Phase I 2014 Department of CommerceNational Oceanic and Atmospheric Administration

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