Improvement of the Quality, Health Promoting and Performance Enhancement Attributes of Combat Rations
Final rept. 5 Feb 2010-4 Jul 2013
RUTGERS - THE STATE UNIV NEW BRUNSWICK NJ DEPT OF FOOD SCIENCE
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The Center for Advanced Food Technologys CAFT Cooperative Research Program provided a unique research interface with representatives from the food industry, government and academia. The mission of the program was to develop new knowledge in food science and transfer the knowledge to the food industry resulting in more healthful and safer foods. The mission was fulfilled through funding of research projects funded by membership in the Center. Unfortunately the Cooperative Research Program was discontinued in August 2012. Past reports capture the output of the Center. However two new short term projects were funded for Year 3 of the contract and this serves as the final report. The projects were Development of a Center of Excellence for Food Safety Risk Analysis Decision Making Tools and Development of Novel Nutraceutical Nanodelivery Systems.
- Food, Food Service and Nutrition