Awarded Grants
Below is a listing of our awarded grants that tackle big food and agriculture challenges.

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25 Grants found

FFAR Program Aims to Catalyze Development of Underutilized Crops, India

FFAR Program Aims to Catalyze Development of Underutilized Crops, Davao del Sur, Philippines

FFAR Program Aims to Catalyze Development of Underutilized Crops, England

FFAR, NPB Seek to Improve Air Quality on Pig Farms, Indiana

FFAR, NPB Seek to Improve Air Quality on Pig Farms, South Dakota

FFAR Research Tackles Peanut Allergy

Periodic Table of Food Initiative

Rethinking seafood by-product: A path to provide sustainable nutrition and improve resource utilization

Enhancing Human Health and Nutrition from Soil to Society Using Quinoa as a Model Crop Species

FFAR Funds Dashboards to Track Food Supply Chain Vulnerabilities

An Open Source Framework and Community for Sharing Data and Algorithms

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Increasing Dietary Fiber in Wheat Crop

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Closing the Gap in Delivery of Fruit and Vegetable Benefits

Year Awarded  2017

FFAR award amount   $999,716

Total award amount   $2,005,846

Location   Raleigh, NC

Matching Funders   Dole Foods Company, Standard Process Inc., NC State University

An estimated 87 percent of Americans do not eat the recommended amount of fruits and vegetables per day. North Carolina State University researchers are identifying breeding practices to improve the nutritional density of common fruits and vegetables in consumer products. This research is helping food companies develop products that more effectively deliver the health benefits of fruits and vegetables.

Diet, the human gastrointestinal microbiome and metabolic health

Year Awarded  2017

FFAR award amount   $299,744

Total award amount   $599,488

Location   Urbana-Champaign, IL

Matching Funders   The Board of Trustees of the University of Illinois

The microbiome in human guts and diet are linked to public health issues including obesity, liver disease and diabetes. While the microbiome is susceptible to changes in diet, there is a dearth of knowledge on how specific foods effect microbiome and how diet and the microbiome are related to disease treatment and prevention. University of Illinois researchers are furthering general understanding of how foods impacts health. The project is providing information that will help consumers to make healthful food choices.

Innovation at the Nexus of Computational, Membrane and Plant Biology

Year Awarded  2017

FFAR award amount   $300,000

Total award amount   $600,000

Location   Urbana-Champaign, IL

Matching Funders   The Board of Trustees of the University of Illinois

Modern agriculture uses large amounts of fertilizer to maximize crop yield. However, up to 70 percent of applied Nitrogen is not absorbed by plants, resulting in extensive air and water pollution. The current understanding of the Nitrogen process in plants is limited by the lack of information at the molecular level. University of Illinois researchers are developing new approaches to understand the plant nitrogen uptake process.

Individually-targeted incentives, diet quality and health outcomes among adults

Year Awarded  2017

FFAR award amount   $300,000

Total award amount   $600,000

Location   Kingston, RI

Matching Funders   University of Rhode Island

Despite efforts, diet has proven resilient to change and new approaches are needed to prevent diet-related illness. University of Rhode Island researchers are exploring whether individually targeted incentives can increase the adoption of healthier food patterns to cost-effectively improve health. Researchers are using an individual’s past food choices to inform the targeted food incentives to improve food quality purchases.

Using Eye Tracking to Better Understand Food Choices

Year Awarded  2016

FFAR award amount   $300,000

Total award amount   $600,000

Location   Ithaca, NY

Matching Funders   ADM Animal Nutrition, Evonik Nutrition & Care GmbH

When consumers make food choices, they choose between nutritional content and more immediate attributes, such as taste. Cornell University researchers are promoting healthier food choices by highlighting certain attributes of food choices through laboratory and field experiments.