2-02477E+13
Project Grant
Overview
Grant Description
The Montana State University (MSU) extrusion unit operates the only pilot-scale food research extruder for the public in the Mountain States, providing critical regional technology for value-added innovations.
To adhere to food safety and workspace safety codes and improve product quality, we propose renovating the extrusion unit, including storage, entry, and cleaning areas, dust mitigation, and humidity control.
The renovation will reduce manual cleaning and maintenance time to increase our annual extrusion projects from three to six, enable public product tasting, and speed up product development and commercialization.
Since its inception in 2022, the extrusion unit has conducted a $39K extrusion testing for a national brand, created an extruded snack for a startup to commercialize, and conducted graduate research developing three specialty crop extruded products (puff, couscous, and meat analog).
We have secured 89% of the match from university and industry commitments and will fundraise the remaining $12.9K with the MSU Alumni Foundation.
The renovation will enhance our testing service capacity to sustain our long-term facility operations.
The lack of value-added innovation infrastructure has led to the co-existence of food production and food insecurity in many rural agricultural areas.
With the renovated facility, we aim to engage underserved stakeholders in value-added innovation of underutilized crops.
Such an effort can diversify cropping and localize food manufacturing, ultimately creating a more resilient food system.
These outcomes align with the national research priorities in rural America productivity, rural economy and technology transfer, value-added new products, higher education in agriculture, nutritious and safe supply of foods, and international collaborations.
To adhere to food safety and workspace safety codes and improve product quality, we propose renovating the extrusion unit, including storage, entry, and cleaning areas, dust mitigation, and humidity control.
The renovation will reduce manual cleaning and maintenance time to increase our annual extrusion projects from three to six, enable public product tasting, and speed up product development and commercialization.
Since its inception in 2022, the extrusion unit has conducted a $39K extrusion testing for a national brand, created an extruded snack for a startup to commercialize, and conducted graduate research developing three specialty crop extruded products (puff, couscous, and meat analog).
We have secured 89% of the match from university and industry commitments and will fundraise the remaining $12.9K with the MSU Alumni Foundation.
The renovation will enhance our testing service capacity to sustain our long-term facility operations.
The lack of value-added innovation infrastructure has led to the co-existence of food production and food insecurity in many rural agricultural areas.
With the renovated facility, we aim to engage underserved stakeholders in value-added innovation of underutilized crops.
Such an effort can diversify cropping and localize food manufacturing, ultimately creating a more resilient food system.
These outcomes align with the national research priorities in rural America productivity, rural economy and technology transfer, value-added new products, higher education in agriculture, nutritious and safe supply of foods, and international collaborations.
Funding Goals
NOT APPLICABLE
Grant Program (CFDA)
Awarding / Funding Agency
Place of Performance
Lincoln,
Nebraska
68503-2427
United States
Geographic Scope
Single Zip Code
Related Opportunity
NOT APPLICABLE
Analysis Notes
Amendment Since initial award the total obligations have decreased 100% from $239,928 to $0.
Board Of Regents Of The University Of Nebraska was awarded
MSU Extrusion Unit Renovation for Innovation
Project Grant 2-02477E+13
from the Institute of Food Production and Sustainability in September 2024 with work to be completed primarily in Lincoln Nebraska United States.
The grant
has a duration of 3 years and
was awarded through assistance program 10.233 Open Data Framework.
Status
(Ongoing)
Last Modified 8/18/26
Period of Performance
9/15/24
Start Date
9/14/27
End Date
Funding Split
$0.0
Federal Obligation
$0.0
Non-Federal Obligation
$0.0
Total Obligated
Transaction History
Modifications to 2-02477E+13
Additional Detail
Award ID FAIN
2.02477E+13
SAI Number
None
Award ID URI
SAI EXEMPT
Awardee Classifications
Public/State Controlled Institution Of Higher Education
Awarding Office
12348T Institute of Food Protection and Sustainability (IFPS)
Funding Office
12348T Institute of Food Protection and Sustainability (IFPS)
Awardee UEI
HTQ6K6NJFHA6
Awardee CAGE
4B842
Performance District
NE-01
Senators
Deb Fischer
Modified: 8/18/26