The Food and Drug Administration (FDA) has announced the availability of about US$750,000 in research funds for fiscal year 2002.
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The FDA is formally making a request for applications for funding, which must be received by 30 May 2002.
These funds will be used to support collaborative research efforts between the Center for Food Safety and Applied Nutrition (CFSAN) and scientists and to complement and accelerate ongoing research in five project areas in order to reduce the incidence of foodborne illness and to protect the nations’s food supply, food additives, and dietary supplements.
CFSAN will provide 2002 funds to be used for research to help enhance the following capabilities of the agency: the ability to detect and control the presence of human pathogens, food allergens, toxins, and other bioactive compounds that may be present in FDA-regulated products; and the development of a framework by which the possible risk posed by potential high threat agents that might be used to adulterate particular foods, food additives, and dietary supplements can be ranked and systematically evaluated.
FDA is announcing the availability of research funds for FY 2002 to support research in the following five project categories:
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By GlobalData1. Development and implementation of a risk-ranking framework to evaluate potential high threat microbiological agents, toxins, and chemicals in food;
2. practical application of laboratory based biosensor detection technology to detect and analyze microbiological agents, food allergens, toxins, and other bioactive compounds in foods, food additives, and dietary supplements;
3. multi-residue capillary gas chromatographic/mass spectrometric (GC/MS) technique for the detection of chemicals that may be present as contaminants in foods, food additives, and dietary supplements;
4. evaluation of the efficacy of multiple heat treatments used during the production of dairy products relative to the inactivation of bacterial spores; and
5. development of a bioinformatic approach, using predictive algorithms and protein sequence databases (structural proteomics), to identify the potential allergenicity of food proteins.
