Machines with Modified Output for Textural Evaluation of    Foods
{'Code': '07020000', 'Directorate': {'Abbreviation': 'ENG', 'LongName': 'Directorate For Engineering'}, 'Division': {'Abbreviation': 'CBET', 'LongName': 'Div Of Chem, Bioeng, Env, & Transp Sys'}}
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Narrative: The project involves designing and building a machine                that will simulate human "soft" mechanical sensing tissues (such as             the tongue or fingers which normally come in contact with food) by              cushioning machine parts.  This device would perform textural                   evaluations of foods and using a computer, the results could be                 correlated to determine optimum rheological food characteristics for            future food fabrication technology.  In the past such machines have             consisted of hard parts and the PI's novel concept is to redesign               these machines to better reflect real sensing tissues.
{'FirstName': 'John', 'LastName': 'Rosenau', 'PI_MID_INIT': 'R', 'PI_SUFX_NAME': None, 'PI_FULL_NAME': 'John R Rosenau', 'EmailAddress': None, 'NSF_ID': '000337876', 'StartDate': '06/01/1987', 'EndDate': None, 'RoleCode': 'Principal Investigator'}
{'Name': 'University of Massachusetts Amherst', 'CityName': 'AMHERST', 'ZipCode': '010039252', 'PhoneNumber': '4135450698', 'StreetAddress': '101 COMMONWEALTH AVE', 'StreetAddress2': None, 'CountryName': 'United States', 'StateName': 'Massachusetts', 'StateCode': 'MA', 'CONGRESSDISTRICT': '02', 'CONGRESS_DISTRICT_ORG': 'MA02', 'ORG_UEI_NUM': 'VGJHK59NMPK9', 'ORG_LGL_BUS_NAME': 'UNIVERSITY OF MASSACHUSETTS', 'ORG_PRNT_UEI_NUM': 'VGJHK59NMPK9'}
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{'Code': '1402', 'Text': 'BIOCHEMICAL & BIOMASS ENG'}
{'url': 'https://www.nsf.gov/awardsearch/download?DownloadFileName=1987&All=true', 'xml': '8702877.xml'}