Funder: Foundation for Food and Agriculture Research

Due Dates: Applications are under review (check program page for next cycle)

Funding Amounts: No explicit cap; equipment limited to 25% of budget; 1:1 non-federal match required unless otherwise stated; indirect costs capped at 15%.

Summary: Supports research to improve the flavor and sensory appeal of plant-based and fermentation-derived proteins, aiming to boost consumer acceptance and sustainability.

Key Information: Only nonprofit higher education institutions may serve as grantee; proposals must directly address flavor improvement and benefit U.S. food/agriculture.