** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** INDUSTRIAL HEMP CULTIVATION WAS APPROVED BY THE AGRICULTURE IMPROVEMENT ACT OF 2018 (FARM BILL 2018). THIS HAS LED TO INCREASE INTEREST ON THE POTENTIAL APPLICATION OF HEMPSEED, WHICH IS CONSIDERED THE GRAIN PRODUCT OF THE INDUSTRIAL HEMP. THIS PROJECT WILL INVESTIGATE THE APPLICATIONS OF THREE CO-PRODUCTS THAT CAN BE OBTAINED FROM THE RESIDUE AFTER HEMPSEED OIL EXTRACTION. THESE CO-PRODUCTS ARE CHARACTERIZED BY HIGH PROTEIN CONTENT THAT CAN BE USED AS SOURCES OF UNIQUE PLANT-BASED NOVEL INGREDIENTS. THE PROJECT WILL ASSESS THE NUTRITIONAL QUALITY AND SAFETY OF THESE CO-PRODUCTS, DETERMINE THEIR PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES, AND EVALUATE THEIR ANTIOXIDANT PROPERTIES IN DIFFERENT FOOD SYSTEMS. IN ADDITION, THE EFFECT OF ENZYMATIC MODIFICATION ON THE PROPERTIES OF THESE CO-PRODUCTS WILL BE INVESTIGATED. THIS PROJECT WILL ENSURE THE SAFETY AND QUALITY OF NOVEL FOODS AND FOOD INGREDIENTS DERIVED FROM INDUSTRIAL HEMPSEED. THE EXPECTED RESULTS WILL IMPROVE UNDERSTANDING OF THE PHYSICOCHEMICAL PROPERTIES, FUNCTIONALITY, AND NUTRITIONAL QUALITY OF INDUSTRIAL HEMPSEED-BASED NOVEL FOOD INGREDIENTS. THIS WILL LEAD TO INDUSTRIAL HEMP VALUE ADDITION AND US AGRICULTURE ENHANCEMENT.