Active Grants for the Nutrition department

Grant Name	Close Date
3-Deoxyanthocyanins as natural, stable, bioactive food colorants: overcoming barriers to commercial application	1/1/2023
ADK Regulation of Fat Metabolism and Insulin Sensitivity	1/1/2024
Bacteria Super-Repellent and Water-efficient, Self-Cleaning Surfaces for Vegetable Washing, Grading, and Packing Machinery and Equipment	1/1/2023
Development of Mathematical Nutrition Models to Assist with Smart Farming and Sustainable Production	1/1/2023
Evaluation of Food, Agricultural and Biological Materials for Improved Characterization and Value-Added Utilization	1/1/2026
Exploiting bioactive compounds in grains to improve food quality & prevent chronic diseases	1/1/2024
Glutaminolysis provides TCA cycle intermediates necessary for proliferation in the conceptus trophectoderm of pigs	1/1/2023
Impact of dietary glutamate on the development of gut mucosal immunity in hybrid striped bass	1/1/2024
Improving the health span of aging adults through diet and physical activity.	1/1/2024
Metabolomics approach to identify the health promoting bioactive compounds from fruits and vegetables	1/1/2023
Molecular Basis for Dietary Chemoprevention	1/1/2023
Nutrient-sensing GHS-R in macrophage reprogramming and inflamm-aging	1/1/2024
Point-of-care Biosensing Using a Novel Paper Fluidic and SERRS	1/1/2023
Pre- and Post-Harvest Processing Strategies to Improve the Quality and Safety of Meat and Poultry Products	1/1/2023
Synbiotic Roles of Phytochemicals in the Assessment of Fruit and Vegetable Bioactivity	1/1/2024
Targeting Insulin Resistance by Estrogen Receptor in Control of Type 2 Diabetes Mellitus	1/1/2023
Targeting plasma membrane spatial dynamics to suppress aberrant Wnt signaling	1/1/2025
The impact of obesity associated inflammation on postmenopausal breast cancer.	1/1/2023
The role of GHS-R in macrophage reprogramming during meta-inflammation	1/1/2023