NIFA BARD Application

In accordance with the 2021 BARD research priority reassessment, the following areas are the designated priority areas for the Food and Nutrition Program for the coming years:

 I.            Improving food and nutrition

•   Development of innovative food product

•   Development of technologies

•   Expand knowledge of food composition beyond essential nutrients

•   Development of fundamental knowledge base of factors influencing dietary behavior

•   Development of personalized food

•   Provide Evidence-based approaches that address the variability in response to diet and chronic disease relationship. 

•   Development and sourcing of innovative and nutritious raw materials 

•   Improvement of food additives

•   Development and sourcing of new natural functional ingredients for food. 

II.           Increasing the variety and availability of food

•   Ensuring nutritional and technological compatibility of new food sources.

•   Increasing the biodiversity of food sources 

•   Production of healthy food and its sustainable growth in a resource-challenged age

•   Developing practices and technologies to reduce post-harvest loss of agricultural produce. 

•   Develop the evidence-base for an agriculture and food system that lowers rates of malnutrition and diet-related chronic disease

III.          Supporting healthy consumption

•   Personalized nutrition

•   Expand accurate, accessible, and up-to-date information regarding the composition of the food system and factors that impact it.

•   Developing systems for ensuring food quality

•   Elucidate the critical gaps 

•   Advancing change of consumer habits