Foundation for Food & Agriculture Research (FFAR) and the Good Food Institute (GFI): Advancing Protein Flavor & Functionality

Research areas of interest include, but are not limited to, the following:

• Reducing and identifying off-flavors in plant-based and fermentation-derived protein ingredients through physical, biological or computational approaches across all stages of the value chain.
• Leveraging hybrid ingredients for complementary functions that balance flavor across blended formulations.
• Designing desirable flavors by understanding and optimizing flavor precursors, extraction and reaction processes, and compound formulation.
• Reducing batch-to-batch variability in flavor attributes of protein ingredients through advances in processing control, compositional analysis and predictive modeling.

Please note the research proposed should be relevant to the to the U.S. food and agriculture system.

Funding: FFAR/GFI Requests of USD$400,000 – 500,000 are available for all proposed projects. There is no maximum on the amount of matching funds that may be included in the total budget. Projects from two (2) to three (3) years in length are eligible for funding.

https://foundationfar.org/grants-funding/opportunities/enhancing-the-flavor-of-plant-based-and-fermentation-derived-proteins-rfa/