As part of BARD’s strategy to strengthen academic engagement with the private sector, the Food and Nutrition Program was launched in 2022. The program was allocated $12 million (40 million NIS) for a five-year period to support applied research in food and nutrition. Operated jointly with the Israel Innovation Authority, the program supports Israeli researchers who partner with Israeli food and nutrition companies and collaborate with U.S. scientists funded by USDA-NIFA.
The recent NIFA-BARD-IIA webinar offered a comprehensive overview of four projects funded during the program’s first round. Dr. Rachel Melnick USDA NIFA’s Acting Associate Director for Programs, addressed the webinar participants. She spoke about NIFA’s mission and work. Prof. Elena Provernov presented converting Black Soldier Fly byproducts into antimicrobial chitosan packaging that surpasses commercial options. Dr. Jonathan Gorelick explored Israeli Urtica urens for microbiome and metabolic health benefits. Prof. Amir Sharon reported on his project for enhanced wheat tyrosine to boost betalains. Prof. Tirosh’s student, Eylon Asido, discussed developed treatments preventing salt-induced meat discoloration, improving color stability and quality.
