NSTITUTE, W.Va. -- West Virginia State University (WVSU) has been awarded more than $3 million in grants from the USDA National Institute of Food and Agriculture for agricultural research projects through the 1890 Capacity Building Grants program, it was announced today.
The eight funded research projects at the university will cover various research topics, such as combating fungal diseases in crops, boosting agriculture-related economic activities, promoting safer microgreen production, examining the effects of chemical pollutants on water quality, studying the impact of phytochemicals on health, addressing selenium accumulation in watermelon, enhancing yield and disease resistance in melon varieties, and developing climate-resilient high oil-yielding oilseed crops through genetic engineering. These initiatives aim to tackle significant challenges in agriculture and food production, foster agricultural innovation, sustainability and food security and enhance student learning and research experiences in genomics and crop improvement.
The grant recipients include WVSU Researchers Dr. Saman Bandara, Karthik Chinnannan, Dr. Gerald Hankins, Dr. David Huber, Carlos Lopez-Ortiz, Dr. Sanju Sanjaya, Dr. Yan Tomason, and Dr. Yangjin Jung.
“I am deeply honored to receive this award, which recognizes the significance of our study in enhancing agricultural education and economic empowerment,” Bandara said. “This project aims to promote diversity and strengthen institutional capacities, aligning perfectly with our mission to drive positive change in the agricultural industry. Together, we are creating pathways for student success and building a brighter future for our communities.”
The grants will enable WVSU to make significant strides in agricultural research and further its commitment to addressing pressing issues.
“Receiving this award signifies the acknowledgment of our commitment to serving our community and advancing food safety and sustainable agriculture to meet critical needs within West Virginia's food and agriculture sectors,” Jung said. “With the support of this grant, we will further strengthen our research and Extension capabilities, ultimately enhancing the food systems of West Virginia and beyond.”
For further details and information, please visit
https://www.nifa.usda.gov.
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West Virginia State University is a public, land grant, historically black university, which has evolved into a fully accessible, racially integrated, and multi‐generational institution, located in Institute, W.Va. As a "living laboratory of human relations," the university is a community of students, staff, and faculty committed to academic growth, service and preservation of the racial and cultural diversity of the institution. Its mission is to meet the higher education and economic development needs of the state and region through innovative teaching and applied research.
West Virginia State University is an equal opportunity/affirmative action institution. It does not discriminate against any person because of race, color, religion, sex/gender, national origin, ancestry, age, blindness, disability, pregnancy, genetic information, sexual orientation, gender identity, veteran or military status or other category that is protected under federal, state or local anti-discrimination laws as protected characteristics.