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Document Title


 Food and Nutrition R&D Program

January 2022

The NIFA-BARD-IIA Food and Nutrition program will support U.S. and Israeli researchers working together with Israeli SME companies. The program will grant funding for joint research conducted by a consortium of Israeli and American academic scientists working with an Israeli SME company that aims to develop critical food and nutrition technologies.

The Israeli research group will be subject to the IIA guidelines and must be accompanied by an SME and subject to the IIA guideline as well. The research teams from both countries will be committed to the NIFA-BARD guidelines. This program will aim to improve food and nutrition, increase the variety and availability of food.


In accordance with the 2021 BARD research priority reassessment, thhe 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 and food processing techniques that lead to the creation of food with improved quality and nutritional values. (For example,

using biotechnological methods and alternatives to thermal processes)


   Development of technologies, including predictive modeling, and behavioral practices which improve food safety. (For example, using advanced sensing technologies to monitor risk factors during food production)


   Expand knowledge of food composition beyond essential nutrients and understand factors that promote variability in these components.


·        Development of fundamental knowledge base of factors influencing dietary behavior

and of methods that successfully alter behavior in a manner that promotes healthier diets.


   Development of personalized food tailored to specific high-risk target populations. (For example, foods with low glycemic value, allergen-free, gluten-free, older adults)


   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 for the food industry. (For example, proteins and sugar substitutes)


   Improvement of food additives and dietary supplements. (For example, reducing side effects and improving absorption)


   Development and sourcing of new natural functional ingredients for food. (For example, thickeners, stabilizers and colors)


II.           Increasing the variety and availability of food


   Ensuring nutritional and technological compatibility of new food sources. (For example, innovative growing methods, processing techniques for foods from new sources)


   Increasing the biodiversity of food sources and creating new ones. (For example, locating/developing/producing/commercializing new agricultural crops)


   Production of healthy food and its sustainable growth in a resource-challenged age. (For example, utilization of agricultural and food industry waste, energy and water)


   Developing practices and technologies to reduce post-harvest loss of agricultural produce. (For example, through technologies connecting farmers with distributors and customers, technologies for extending shelf life, technologies for predicting harvest and ripening times)


   Develop the evidence-base for an agriculture and food system that lowers rates of malnutrition and diet-related chronic disease, while ensuring heathy environments, economies, and environmentally and economically sustainable agriculture.


III.          Supporting healthy consumption


   Personalized nutrition- (For example, using microbiome and genetics to addresses food sensitivities and intolerances).


   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 and safety throughout the food delivery system from production to consumer. (For example, technologies for monitoring and maintaining quality and freshness, technology for detecting food allergens)


   Elucidate the critical gaps in agriculture that will allow it to be responsive to precision nutrition needs across the?lifespan, sub-populations, and communities.


   Advancing change of consumer habits and promoting healthy food choices. (For example, making healthy food attractive, or creating an app encouraging proper nutrition)