The Institute for Food Safety and Health (IFSH), Illinois Institute of Technology (IIT), Chicago, Illinois was awarded a three-year grant of $258,253 from USDA’s National Institute of Food and Agriculture (NIFA) under the Agriculture and Food Research Initiative (AFRI) Foundational Program: Improving Food Safety category. The USDA NIFA made the announcement on November 29, 2017.
IIT will use the grant to address the impact of juice characteristic on pathogen inactivation by High Pressure Processing. The title of the grant is Enhancing the Safety of High Pressure Processed Juices. The award is for three years—June 2017 to May 2020. The Project Director is Assoc Prof Alvin Lee and Co-Project Director is Assistant Prof. Kathiravan Krishnamurthy with collaborating partners Dr. Nathan Anderson and Dr. Glenn Black from FDA’s Division of Food Processing Science and Technology and Dr. Yinqing Ma from FDA’s Division of Plant Products and Beverages.
USDA NIFA 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. The funding is made possible through NIFA’s AFRI program, authorized by the 2014 Farm Bill.