Western Regional Research Center Albany, California

South Wing Laboratories

• Scope of work under Recovery Act

Amount: $25.4

Repair of critical deferred maintenance including major renovation of electrical and plumbing systems and other incidental repairs. Previously completed design needs to be updated.

Milestones - To be updated as milestones are completed.

• Scope of work under Recovery Act

Amount: $3 million

Repair of critical deferred maintenance including repair of main laboratory and building enclosures

Repairs and renovations to fire detection and suppression systems. Replacement of steam distribution system, replacement of safety hood exhaust systems, and replacement of roofing systems. Recoating of exterior building enclosures to prevent deterioration of structural elements and weather integrity. Repairs to service building exterior finish.

Milestones - To be updated as milestones are completed.

Research at Western Regional Research Center (WRRC)

Researchers at WRRC work to enhance the healthfulness of foods by creating crop plants, food products and food processing methods that are healthier and safer for consumers and the environment.

For example, WRRC conducts research to understand how produce—including leafy green vegetables—becomes contaminated with microbes that cause foodborne illness. WRRC scientists discovered that microbes thought to live only in animals can also exist on plants such as lettuce and spinach and are now working on ways to prevent produce contamination.

WRRC research has also expanded fruit and vegetable consumption by creating new healthy food choices for consumers such as the new 100% fruit bars, a convenient and tasty way to meet daily fruit requirements. Also under development is the first obesity prevention bar, fortified with a wide range of nutrients, fibers, fats, proteins, and other health-promoting components.

WRRC research centered on improving the food quality of products made from grains has led to new wheat varieties that are being used to produce better breads and pasta.

WRRC also create new ways to use coproducts from food and food production in consumer products such as turning rice straw—usually a waste product—into eco-friendly cardboard packaging.

In other research, WRRC scientists are developing valuable new plant varieties and enzymes for producing renewable fuels and bio-based products. WRRC has developed a biomass-to-ethanol pilot plant using a mixture of municipal solid waste and agriculture-derived biomass that will support the development of renewable fuels without raising the cost of foods.

Research highlights