CAPPS: What are the Research Strengths of this Program?

Request for Proposals

Dear CAPPS Investigators:

This is a call for proposals for the CAPPS Spring meeting, to be held March 6th (March 5th is the USDA project meeting) at North Carolina State University. Proposals and project reports are due to Julie Townsend Townsend.57@osu.edu no later than February 1, 2008. Please note the following procedures carefully.

Process for proposal submission to IAB

Investigators need to contact one or more IAB members to receive support for their proposal. The IAB member must certify their support by sending an email message to the Managing Site director, Steve Schwartz Schwartz.177@osu.edu. Proposals will not be forwarded to the IAB for consideration without this IAB member communication. Please note that this expression of support is preliminary, and does not commit the IAB member to ensuring funding for your specific project. Please contact IAB members well in advance, to ensure that they have time to consider your ideas.

Change in funding cycle

At the Fall 2004 IAB meeting, a decision was made to fund new projects once a year only, during the Spring meetings only. Renewals and extensions will be considered during the Fall. Normally, projects are funded for one year only. Project managers are requested to state at the time of original submission whether the work will involve more than one year. A second-year request will then be considered a renewal only if it was so identified in the original submission.

It was decided at the Spring 2005 meeting that some funds may be set aside for proposals for seed money during Fall meetings. These would be short proposals, primarily intended to develop and explore ideas in preparation for a full proposal for the Spring meeting. This would also help investigators generate outside leverage funds.

List of IAB Interest Areas

Below is a new list of priority areas compiled at a recent strategic planning session. Please note that these interest areas represent guidelines, industry interests remain dynamic, and addressing them does not guarantee funding.

Processing Technology

* Ingredient & dry powder sterilization

* Pre-treatment of ingredients for novel processing

* Extended shelf life of perishable food

* Minimal processing quality

* Microwave and Ohmic heating (particulates/viscous material)

* Improving traditional thermal processes

* New retort technology

* Protein ingredient and processing technologies

* Utilize waste streams

* Next generation CIP

* Handling & retention of food particulate character

* Dry ingredient incorporation techniques

* Emulsion stability

* Beverage texture

Packaging Technology

* Extended shelf life of perishable food

* Packaging functionality/design

* Packaging reduction

* Product/package interaction

* Nano technology

* Active packaging

Ingredients

* Pre-treatment of ingredients for novel processing

* Extended shelf life of perishable food

* Moisture migration control

* Natural preservative

* Salt reduction

* Sugar reduction

* Emulsion stability

* Beverage texture

* Lipid mimetics (low cal)

* Encapsulation

Health & Wellness

* In package ohmic sterilization

* Health & wellness (weight management)

* Salt reduction

* Effective nutrient delivery

* Sugar reduction

* Health & wellness (bioactive/activity rapid screening)

* Health & wellness (nutrient retention)

* Convenient probiotic/prebiotics

Detection Methods

* RFID technology/practical applications

* Miniature time/temperature sensors

* Detection methods (rapid)/pathogens

* Non-metallic contaminant detection

CAPPS Project Proposal Guide

(Must not exceed four pages including P.I. biographical information)

Project Title:

Project Manager/Collaborators:

Duration:

Funding Needed:

Description:

• Brief description of problem being addressed and the possible influence the solution would have on the industry.

• Purpose of research-pertinence to processing and packaging

Related Work Elsewhere:

How Yours Is Different:

Objectives/Milestone Schedule:

• Discussion of what you hope to accomplish and the time frame expected.

Project Design and Experimental Plan:

• Discussion of methods and materials and how the research will proceed.

• How milestones will alter the time table and emphasis of the project at those decision points.

Budget:

Salary

Fringe

Supplies

Equipment

Travel

Potential Benefits/Deliverables to Member Companies:

• Discuss how the proposed research will help alleviate the problem being addressed and how that will promote industrial progress.

• CAPPS Industry partners you have spoken with who expressed an interest in your project.

Brief Biographical Data of Principal Investigator (not to exceed one page)

• Education

• Professional experience and honors

• Relevant publications

Proposals Due February 1, 2008

Mail or E-Mail to:

The Ohio State University

Attn: Julie Townsend

110 Parker Food Science and Technology

2015 Fyffe Rd.

Columbus, OH 43210

Townsend.57@osu.edu



		What are the Research Strengths of the program? Expertise in emerging technologies, including preservation technologies such as Pulsed Electric Field processing, ohmic heating, high pressure processing, ozone processing and aseptic processing of particulates. The Center uses an interdisciplinary approach to solve problems for industry. The Departments of Food Science and Technology and Food, Agricultural and Biological Engineering at The Ohio State University feature a well-recognized team of experts in food engineering, microbiology, food chemistry, formulation, sterilization, nutrition and packaging. The OSU site is the only campus in the world with three pilot facilities devoted to emerging technologies; we have the first comprehensive, integrated PEF processing and aseptic packaging pilot plant, an ohmic pilot plant, and a high-pressure processor. The Department of Food, Agricultural and Biological Engineering is housed in a 92,500-square-foot building, constructed in 1987, which is the finest of its kind in the world. The new $13 million, 40,000-square-foot Food Science & Technology building at OSU includes state-of-the-art laboratories and pilot plants that are connected to the Food Industries Center pilot plant as well as the new biotechnology laboratories.


Request for Proposals Dear CAPPS Investigators: This is a call for proposals for the CAPPS Spring meeting, to be held March 6th (March 5th is the USDA project meeting) at North Carolina State University. Proposals and project reports are due to Julie Townsend Townsend.57@osu.edu no later than February 1, 2008. Please note the following procedures carefully. Process for proposal submission to IAB Investigators need to contact one or more IAB members to receive support for their proposal. The IAB member must certify their support by sending an email message to the Managing Site director, Steve Schwartz Schwartz.177@osu.edu. Proposals will not be forwarded to the IAB for consideration without this IAB member communication. Please note that this expression of support is preliminary, and does not commit the IAB member to ensuring funding for your specific project. Please contact IAB members well in advance, to ensure that they have time to consider your ideas. Change in funding cycle At the Fall 2004 IAB meeting, a decision was made to fund new projects once a year only, during the Spring meetings only. Renewals and extensions will be considered during the Fall. Normally, projects are funded for one year only. Project managers are requested to state at the time of original submission whether the work will involve more than one year. A second-year request will then be considered a renewal only if it was so identified in the original submission. It was decided at the Spring 2005 meeting that some funds may be set aside for proposals for *seed money* during *Fall meetings. These would be short proposals, primarily intended to develop and explore ideas in preparation for a full proposal for the Spring meeting. This would also help investigators generate outside leverage funds. List of IAB Interest Areas* Below is a new list of priority areas compiled at a recent strategic planning session. Please note that these interest areas represent guidelines, industry interests remain dynamic, and addressing them does not guarantee funding. *Processing Technology* * Ingredient & dry powder sterilization * Pre-treatment of ingredients for novel processing * Extended shelf life of perishable food * Minimal processing quality * Microwave and Ohmic heating (particulates/viscous material) * Improving traditional thermal processes * New retort technology * Protein ingredient and processing technologies * Utilize waste streams * Next generation CIP * Handling & retention of food particulate character * Dry ingredient incorporation techniques * Emulsion stability * Beverage texture *Packaging Technology* * Extended shelf life of perishable food * Packaging functionality/design * Packaging reduction * Product/package interaction * Nano technology * Active packaging *Ingredients* * Pre-treatment of ingredients for novel processing * Extended shelf life of perishable food * Moisture migration control * Natural preservative * Salt reduction * Sugar reduction * Emulsion stability * Beverage texture * Lipid mimetics (low cal) * Encapsulation *Health & Wellness* * In package ohmic sterilization * Health & wellness (weight management) * Salt reduction * Effective nutrient delivery * Sugar reduction * Health & wellness (bioactive/activity rapid screening) * Health & wellness (nutrient retention) * Convenient probiotic/prebiotics *Detection Methods* * RFID technology/practical applications * Miniature time/temperature sensors * Detection methods (rapid)/pathogens * Non-metallic contaminant detection CAPPS Project Proposal Guide (Must not exceed four pages including P.I. biographical information) Project Title: Project Manager/Collaborators: Duration: Funding Needed: Description: • Brief description of problem being addressed and the possible influence the solution would have on the industry. • Purpose of research-pertinence to processing and packaging Related Work Elsewhere: How Yours Is Different: Objectives/Milestone Schedule: • Discussion of what you hope to accomplish and the time frame expected. Project Design and Experimental Plan: • Discussion of methods and materials and how the research will proceed. • How milestones will alter the time table and emphasis of the project at those decision points. Budget: Salary Fringe Supplies Equipment Travel Potential Benefits/Deliverables to Member Companies: • Discuss how the proposed research will help alleviate the problem being addressed and how that will promote industrial progress. • CAPPS Industry partners you have spoken with who expressed an interest in your project. Brief Biographical Data of Principal Investigator (not to exceed one page) • Education • Professional experience and honors • Relevant publications Proposals Due February 1, 2008 Mail or E-Mail to: The Ohio State University Attn: Julie Townsend 110 Parker Food Science and Technology 2015 Fyffe Rd. Columbus, OH 43210 Townsend.57@osu.edu