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The Award database is continually updated throughout the year. As a result, data for FY20 is not expected to be complete until September, 2021.

  1. 8.1(6).Fire Weather Observation Sensor

    SBC: Intellisense Systems, Inc.            Topic: 81

    New technology that facilitates detection and management of wildfires on forest lands is criticalfor enhancing the protection of the nation's forested lands and forest resources. The newtechnology will also help maintain the existence of healthy and productive forest ecosystems aswell as provide new information to fire service personnel for understanding wildfire events.Intellisense Systems Inc. ( ...

    SBIR Phase I 2019 Department of Agriculture
  2. A Scalable and Rechargeable Antimicrobial Coating for Food Equipment

    SBC: Antimicrobial Materials, Inc.            Topic: 85

    We propose to develop effective robust rechargeable and economic antimicrobial coatings tofight cross-contamination in food manufacturing and improve food safety. The severeconsequences of microbiological contamination (e.g. foodborne illnesses food recalls branddamage and economic losses) demand food industry to re-examine the current food safetycontrol strategies and introduce novel technologies ...

    SBIR Phase I 2019 Department of Agriculture
  3. 915 MHz Microwave Heating Technology for One Pass Drying of Rice

    SBC: APPLIED MICROWAVE TECHNOLOGY, INC.            Topic: 85

    he proposal addresses development of an innovative one-pass drying technology that uses 915MHz microwave heating characteristics to maximize head rice yield (HRY) recovery. Head rice-- which is the mass of milled rice kernels that are at least three-fourths of the original kernel lengthafter milling of brown rice--is the high-value portion of processed/dried rice. National revenuelosses related to ...

    SBIR Phase I 2019 Department of Agriculture
  4. Handheld Optical Spectrometer for Real-Time Characterization of Digestible Protein in Soybeans

    SBC: SK Infrared, LLC            Topic: 85

    SK Infrared LLC proposes to conduct research and technology development toward a novelhandheld optical sensor that provides real time characterization of the quality of soybeans.Specifically the sensor will quantify five essential amino acids (cysteine lysine methioninethreonine tryptophan) that indicate digestibility of protein within the soybean product. Thistechnology directly responds to the s ...

    SBIR Phase I 2019 Department of Agriculture
  5. Rapid and Low Cost Toxin Analysis for Shellfish Food Safety

    SBC: Giner, Inc.            Topic: 85

    he contamination of shellfish with marine toxins produced during Harmful Algal Blooms (HAB)have become an increasingly common occurrence near U.S. shores. Consumption of contaminatedshellfish causes serious nervous and intestinal system illnesses which often require hospitalizationand fishing closures. The only way to minimize the risk to the consumer is to ensure that theshellfish product does no ...

    SBIR Phase I 2019 Department of Agriculture
  6. Pop Oats – an innovative, value-added snack to promote increased oat consumption.

    SBC: POP OATS, LLC            Topic: 85

    The co-founders of Pop Oats LLC (the "Company") in conjunction with a team from the USDA'sAgricultural Research Service Healthy Processed Foods Research Unit (the "USDA") havedeveloped a patent pending process for whole oat groats that provides long overdue innovationallowing oats to be positioned as both (i) a convenient ready-to-eat ("RTE") savory snack ("PopOats" - trademark registered on June ...

    SBIR Phase I 2019 Department of Agriculture
  7. Food Safety in the 21st Century: Rapid Toxin Detection in the Field

    SBC: PathSensors, Inc.            Topic: 85

    Ubiquitous in U.S. news cycles are reports of foodborne illness due to products contaminatedwith foodborne pathogens including Salmonella spp. Listeria monocytogenes E. coli H7:O157and even Clostridium Botulinum.The National Outbreak Reporting System (NORS)curated bythe Center for Disease Control (CDC) reports that between 2010 and 2016 these four foodbornepathogens caused over 1400 outbreaks and ...

    SBIR Phase I 2019 Department of Agriculture
  8. Ethylene Permeation in Control of Fruit Ripening

    SBC: COMPACT MEMBRANE SYSTEMS, INC.            Topic: 85

    All fruits and vegetables generate ethylene.Even low concentrations of ethylene accelerate fruitripening.A process that removes ethylene as it is generated can play a central role in maintainingthe freshness of fruits and vegetables.Hence much effort and significant cost normally go into thecontrol of the atmosphere and temperature to which these fruits and vegetables are exposed largelyto reduce ...

    SBIR Phase I 2019 Department of Agriculture
  9. Improved Pathogen Neutralization Through Nanobubbles

    SBC: En Solucion Inc            Topic: 85

    As consumer demand for fresh produce continues to grow so do concerns about foodborneillnesses and disease outbreaks. Postharvest wash is a critical control point in fresh produceprocessing for reducing or eliminating pathogens and other field-acquired contaminants thatcan result in such outbreaks. Current methods of postharvest washing provide less than 100%efficacy in removing pathogens and are ...

    SBIR Phase I 2019 Department of Agriculture
  10. Empowering rural high school students to use local news as a knowledge source to make informed decision about their lives and rural communities.

    SBC: Thinking Habitats LLC            Topic: 86

    The project will research and develop an online learning module to increase the capacity of ruralhigh school students to use written local news reports as a knowledge source to make informeddecisions which will enable them to lead successful lives and contribute to the wellbeing of theircommunities. Over 66% of rural senior high school students in the U.S. do not have the readingcomprehension and ...

    SBIR Phase I 2019 Department of Agriculture
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