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Indiana Ag News Headlines
USDA's NIFA Funds Food Safety and Nutrition
Indiana Ag Connection - 12/06/2017

The U.S. Department of Agriculture's (USDA) National Institute of Food and Agriculture (NIFA) announced support for research, education, and extension projects that promote a safe, nutritious food supply. The funding is made possible through NIFA's Agriculture and Food Research Initiative (AFRI) program, authorized by the 2014 Farm Bill.

"Each year, 1 in 6 Americans gets sick consuming contaminated foods or beverages," said NIFA Director Sonny Ramaswamy. "NIFA support enables scientists to investigate and develop innovative approaches to detect and control microbial and other contaminants in our food, contributing to the production of safe, high-quality, nourishing food."

AFRI is America's flagship competitive grants program for foundational and translational research, education, and extension projects in the food and agricultural sciences. These awards are made through two grant programs: AFRI Foundational: Food Safety, Nutrition, and Health, and the AFRI Food Safety Challenge Area. These investments seek to increase our understanding of the microbial, chemical, and physical safety and quality of foods, as well as protect consumers from contaminants at every stage of the food chain, from production to consumption.

Fiscal Year 2016 grants, which include 59 grants, totaling $24 million were awarded. More information on these projects is available on the NIFA website.

The projects include:

- Replacing Gluten in Bread Doughs by Utilizing Fibrous, Non-Wheat Protein Assemblies by U. Jones, Purdue University, West Lafayette, Ind.;

- Value-Added Beef from Low Quality Beef: Optimized Drying-Aging to Improve Palatability Atributes and Profitability of Cull Cow Beef by Y. Kim, Purdue University, West Lafayette; and

- Glutenin Fractions Visualized with Conjugated Quantum Dots and Confocal Microscopy Help Understand Rheology and Mixing Behavior of Wheat Doughs by J.L. Kokini, Purdue University, West Lafayette.

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