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** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** GLOBAL WEATHER PATTERNS HAVE BEEN CHANGING UNPREDICTABLY AS THE AVERAGE PLANET SURFACE TEMPERATURE HAS BEEN STEADILY INCREASING OVER THE LAST 50 TO 60 YEARS. GLOBAL WARMING IS INCREASING THE INTENSITY OF DANGEROUS WEATHER EVENTS, SUCH AS TORNADOES AND HURRICANES AND INDUCING CLIMATE CHANGE, WHICH HAS RESULTED IN MORE FLOODS AND DROUGHTS. OUR RESEARCH FUNCTIONS TO REDUCE THE GREENHOUSE GAS (GHG) EMISSIONS ASSOCIATED WITH DAIRY FARMING. SOURCES OF GHG EMISSIONS ON DAIRY FARMS INCLUDE DIESEL-POWERED MACHINERY, METHANE EMISSIONS FROM COW DIGESTIVE SYSTEMS, NITROUS OXIDE EMISSIONS FROM FERTILIZED SOILS, AS WELL AS THE SIGNIFICANT ENERGY USED FOR MASS PRODUCTION OF FERTILIZERS. WE BELIEVE IT IS CRUCIAL THAT EVERYTHING POSSIBLE SHOULD BE DONE IN ORDER TO REDUCE OUR COLLECTIVE CARBON FOOTPRINT.WE ARE NOT PROPOSING THE ELIMINATION OF DAIRY FARMING, WHICH HAS HISTORICALLY PROVIDED HIGH-QUALITY NUTRITION TO GENERATIONS OF AMERICANS. WHAT WE ARE PROPOSING IS TO ENGINEER AN ALTERNATIVE METHOD OF PRODUCING CERTAIN MILK PROTEINS, WHICH CAN BE UTILIZED TO PRODUCE DIFFERENT TYPES OF CHEESES AND OTHER NUTRITIOUS FOOD PRODUCTS. OUR METHOD HAS A LOWER CARBON FOOTPRINT AS IT ENTAILS THE USE OF PRECISION BACTERIAL FERMENTATION TO PRODUCE MILK CASEIN PROTEINS. FOR MUCH OF HUMAN HISTORY, WE HAVE BEEN PERFECTING THE USE OF MICROORGANISM FERMENTATION, WHICH UTILIZES BENEFICIAL BACTERIA AND YEAST TO PRODUCE MANY FOODS SUCH AS CHEESES, YOGURTS, BEER, WINE, AND MANY TYPES OF BREADS. OUR RESEARCH WILL RESULT IN ENHANCED BACTERIAL FERMENTATION BY COMBINING ARTIFICIAL INTELLIGENCE WITH ROBUST BIOTECHNOLOGY TO PRODUCE NUTRITIOUS MILK PROTEINS MORE SUSTAINABLY AND WITH A LOWER CARBON FOOTPRINT.

$300,000FY2024National Institute of Food and AgricultureUSDA

San Diego State University Foundation, San Diego CA

Investigators

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** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** GLOBAL WEATHER PATTERNS HAVE BEEN CHANGING UNPREDICTABLY AS THE AVERAGE PLANET SURFACE TEMPERATURE HAS BEEN STEADILY INCREASING OVER THE LAST 50 TO 60 YEARS. GLOBAL WARMING IS INCREASING THE INTENSITY OF DANGEROUS WEATHER EVENTS, SUCH AS TORNADOES AND HURRICANES AND INDUCING CLIMATE CHANGE, WHICH HAS RESULTED IN MORE FLOODS AND DROUGHTS. OUR RESEARCH FUNCTIONS TO REDUCE THE GREENHOUSE GAS (GHG) EMISSIONS ASSOCIATED WITH DAIRY FARMING. SOURCES OF GHG EMISSIONS ON DAIRY FARMS INCLUDE DIESEL-POWERED MACHINERY, METHANE EMISSIONS FROM COW DIGESTIVE SYSTEMS, NITROUS OXIDE EMISSIONS FROM FERTILIZED SOILS, AS WELL AS THE SIGNIFICANT ENERGY USED FOR MASS PRODUCTION OF FERTILIZERS. WE BELIEVE IT IS CRUCIAL THAT EVERYTHING POSSIBLE SHOULD BE DONE IN ORDER TO REDUCE OUR COLLECTIVE CARBON FOOTPRINT.WE ARE NOT PROPOSING THE ELIMINATION OF DAIRY FARMING, WHICH HAS HISTORICALLY PROVIDED HIGH-QUALITY NUTRITION TO GENERATIONS OF AMERICANS. WHAT WE ARE PROPOSING IS TO ENGINEER AN ALTERNATIVE METHOD OF PRODUCING CERTAIN MILK PROTEINS, WHICH CAN BE UTILIZED TO PRODUCE DIFFERENT TYPES OF CHEESES AND OTHER NUTRITIOUS FOOD PRODUCTS. OUR METHOD HAS A LOWER CARBON FOOTPRINT AS IT ENTAILS THE USE OF PRECISION BACTERIAL FERMENTATION TO PRODUCE MILK CASEIN PROTEINS. FOR MUCH OF HUMAN HISTORY, WE HAVE BEEN PERFECTING THE USE OF MICROORGANISM FERMENTATION, WHICH UTILIZES BENEFICIAL BACTERIA AND YEAST TO PRODUCE MANY FOODS SUCH AS CHEESES, YOGURTS, BEER, WINE, AND MANY TYPES OF BREADS. OUR RESEARCH WILL RESULT IN ENHANCED BACTERIAL FERMENTATION BY COMBINING ARTIFICIAL INTELLIGENCE WITH ROBUST BIOTECHNOLOGY TO PRODUCE NUTRITIOUS MILK PROTEINS MORE SUSTAINABLY AND WITH A LOWER CARBON FOOTPRINT. · GrantIndex