Food Quality, Nutrition and Safety Grants

ID Title Principal Investigator(s)
135 Biodiversity and the Natural Suppression of Human Pathogens Snyder, W.
124 Sustainable Sanitation Technique for Postharvest Quality and Safety of Organic Fruits Sablani, S.
111 Increasing local dry bean production and markets through on-farm variety trials and nutrition education Betz, D.
Miles, C.
099 Lentil Selection to Reduce Dietary Intake of Arsenic Carpenter-Boggs, L.
Roje, S.
096 Evaluating Apple Varieties for Hard Cider Production Miles, C.
095 Sustainable Sanitation Technique for Postharvest Quality and Safety of Organic Fruits Sablani, S.
089 Health Benefits of Conventional, Organic and No-till Whole Wheat Baik, B.-K.
Fuerst, P.
088 Phytonutrients and Genomics of Organic Tomatoes: Soil Fertility and/or Plant Defense Andrews, P.
Dhingra, A.
079 Effects of High Tunnels and Biodegradable Mulch Use on Fruit Quality and Yield in High-value Crops Miles, C.
056 Nutritional Quality of Organic Fruits: Influence of Processing on Phenolic Compounds, Ascorbic Acid Sablani, S.
053 Wheat Quality in Organic and Conventional Dryland Cropping Systems Fuerst, P.
052 Evaluation of Wheat Varieties for Mutualism with Endomycorrhizal Fungi to Improve Phosphorus Uptake Campbell, K.
049 Evaluating and Developing Varieties for Organic Systems in Western Washington Jones, S.
042 Food Safety in Organic Production Killinger, K.
026 Farming for Food Quality – Symposium and Seminars Granatstein, D.
Miles, C.
023 Production and quality of winter grown organic vegetables in Washington Koenig, R.
Miles, C.
020 Nutrient Quality and Disease Prevention Benefits of Organic versus Conventional Tomatoes and their Products Andrews, P.
Davies, N.
017 Production of DHA Rich Algae biomass as Cattle Feed Supplement to Enhance Milk Quality Chen, S.