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FoodPAC Announces FY 2002 Research Program
The Steering Committee recently made final project selections for the FY 2002 Research
Program. General allocated funds totaled $1.408 million with bond funds totaling
$517,500. A total of 18 projects were approved for funding, including 8 in the Process
and Product Competitiveness technical area, 5 in Environmental, 4 in Food Safety,
and 1 special project. The 18 projects (grouped under their respective technical
areas) and their respective funding amounts are as follows:
Process and Product Competitiveness
Automated Inspection of Food Deboning Processes (Continuation Project)
P.I.: George Vachtsevanos, Georgia Tech
$140,000 (General Funds)/$30,000 (Bond Funds)
Systemic Defect Detection (Continuation Project)
P.I.: Wayne Daley, Georgia Tech
$140,000 (General Funds)/$20,000 (Bond Funds)
Automated Material Handling in Food Further Processing (Continuation Project)
P.I.: Wiley Holcombe, Georgia Tech
$100,000 (General Funds)/$40,000 (Bond Funds)
Production of Natural Sweeteners by Fermentation (Continuation Project)
P.I.: Mark Eiteman, UGA
$40,853 (General Funds)/$20,000 (Bond Funds)
Assessment of Flavonoids (Nutraceutical) Components of Selected Georgia Agricultural
Food Products (Continuation Project)
P.I.: Casimir Akoh, UGA
$62,000 (General Funds)/$30,000 (Bond Funds)
Automated Vision-based Inspection and Control of High-volume Baking Processes
(New Project)
P.I.s: Wayne Daley and Bonnie Heck, Georgia Tech
$140,000 (General Funds)/$50,000 (Bond Funds)
Develop Improved Control Methods for Regulating the Factors and Process Procedures
That Eliminate the Development of the Pink Color Quality Defects in Cooked Poultry
Products (New Project)
P.I.: A. Estes Reynolds, UGA
$78,521 (General Funds)/$61,500 (Bond Funds)
On-farm Degreening of Bell Peppers to Add Value to Georgia Produce (New Project)
P.I.: Robert Shewfelt, UGA
$50,000 (General Funds)/$13,500 (Bond Funds)
Environmental
Effect of Chlorine Dioxide Concentration on Odor and VOC Removal in Rendering
Emissions (Continuation Project)
P.I.: James Kastner, UGA
$64,679 (General Funds)/$0 (Bond Funds)
Development of Testing Criteria, Performance Analyses, and Life-cycle Costs for
Assessing the Use of Recycled PET-coated Boxes as a Replacement for Waxed Boxes
(New Project)
P.I.: Jeffery Hsieh, Georgia Tech
$100,000 (General Funds)/$0 (Bond Funds)
Effect of Food Processing Operations on Wastewater Generation and Treatment Methodologies
(New Project)
P.I.: Jackie Sellers, UGA
$47,300 (General Funds)/$2,500 (Bond Funds)
Development of an Advanced UV Disinfection Technology (New Project)
P.I.: Larry Forney, Georgia Tech
$91,426 (General Funds)/$25,000 (Bond Funds)
Air Emission Factors for Process Control and Pollution Prevention (New Project)
P.I.: K.C. Das, UGA
$35,321 (General Funds)/$30,000 (Bond Funds)
Food Safety
Reduction of Campylobacter jejuni on Food Products by Treatment with Generally
Recognized as Safe (GRAS) Chemicals (New Project)
P.I.: Michael Doyle, UGA
$73,900 (General Funds)/$57,000 (Bond Funds)
Intervention Strategy to Reduce Campylobacter Carriage in Chickens (New Project)
P.I.: Jinru Chen, UGA
$50,000 (General Funds)/$110,000 (Bond Funds)
Optimization of Low-dose Irradiation of Commercial Processed Ready-to-Eat Meats
to Inactivate Listeria monocytogenes (New Project)
P.I.: Anna Resurreccion, UGA
$99,000 (General Funds)/$0 (Bond Funds)
Removal and Disinfection of Listeria monocytogenes-containing Biofilms in Cooked
Product Areas of Meat Processing Plants (Continuation Project)
P.I.: Joseph Frank, UGA
$70,000 (General Funds)/$28,000 (Bond Funds)
Special Project
A Feasibility Study for Expanding Georgia’s Fruit and Vegetable Processing Industries
(Continuation Project)
P.I.: John McKissick, UGA
$25,000 (General Funds)/$0 (Bond Funds)
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Steering Committee Approves New Operating Guidelines
At its April 30 meeting, the Steering Committee unanimously adopted a set of new
operating guidelines. The most notable changes are in guidelines governing membership
on the Steering Committee and three Technical Committees.
The Steering Committee shall be comprised of no more than 19 members. One member
each is selected from the following industry sectors:
- Poultry
- Aquaculture/Seafood
- Bakery
- Dairy
- Fruit and Vegetable
- Meat Processing
- Processed Foods
- Equipment/Supply
- Grain/Oilseed Milling
- Nuts
- Beverage
- Snacks/Confectionery
In addition, five at-large positions are selected from allied professions
including, but not limited to:
- Utilities
- Economic Development
- Private Consultants
- Retail Grocery
- Food/Ingredient Broker
- Foodservice
- Food Distribution
The Steering Committee will still be responsible for making the
final decision on all FoodPAC research proposals based upon factors including, but
not limited to, recommendations from the Technical Committees, commodity or industry
sector balance, and economic viability.
The three Technical Committees will operate under the same guidelines as the Steering
Committee with regard to industry representation and leadership structure. In the
event that a Technical Committee is unsuccessful in reaching the goals for diversity,
the Steering Committee may appoint to service up to three individuals from a single
industry sector. Technical Committees may also appoint or organize specific sector
workgroups as the need arises, yet any one sector is limited to no more than three
votes on a Technical Committee.
The complete Operational Guidelines for FoodPAC are available online at http://foodpac.gatech.edu.
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FoodPAC
Dates to Remember
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Jul
1
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Funding for all FY 2002
projects begins |
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Sep
1
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Final reports for the
FY 2001 program are due |
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Remember…
Submit comments and story ideas to Angela Colar, Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu
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