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SHIC/FFAR Co-Fund Six Projects to Advance Swine Disease Monitoring and Mitigation

The Swine Health Information Center, through a co-funding partnership with the Foundation for Food & Agriculture Research, recently awarded funding for six projects to advance swine disease monitoring and mitigation capabilities. Aligning across both organizations’ priorities, these six projects help SHIC fulfill its mission to generate new intelligence and tools for preventing, preparing for, and responding to emerging swine disease threats. Representing a total investment of $719,415, this public-private partnership enables leveraging of Pork Checkoff dollars awarded to SHIC through a 1:1 match from FFAR to maximize swine health research initiatives.

Newly funded projects address SHIC’s research priorities, including enhanced integration of production and disease monitoring data, mitigation strategies for airborne diseases, development of novel tools and sample types for improved African swine fever virus detection including recombinant strains, and the evaluation of swine wastewater as a novel diagnostic sample type for detection of emerging diseases. Funding timely research enables SHIC to provide project outcomes that drive action for emerging disease prevention, preparedness, mitigation, and response for the US swine industry. Actionable data from project outcomes will be shared with pork industry stakeholders as soon as information becomes available.

These six new projects were initiated between November 2025 and June 2026, spanning 12 months in duration, and are being conducted at three institutions in the US and Canada. Research outcomes from the funded projects will provide critical information and resources to help pork producers as they face emerging disease challenges in their swine herds.

SHIC/FFAR co-funded projects, categorized here in the Center’s strategic pillars, include:

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What Drives Pork Eating Quality - Dr. Ben Bohrer

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In this episode of The Swine it Podcast Show Canada, Dr. Ben Bohrer from The Ohio State University discusses what shapes consumer experience with pork. He explains why juiciness and flavor matter, how stunning and chilling affect pork quality, what consumer research reveals about pork chops, and why education and guidance on pork preparation are critical to improving demand. Listen now on all major platforms!

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Meet the guest: Dr. Ben Bohrer / ben-bohrer-57b35bb2 is an Associate Professor of Meat Science and Muscle Biology at The Ohio State University and Owner/Operator of Meat Science Solutions, LLC. He earned his Ph.D. in Animal Sciences from the University of Illinois at Urbana-Champaign and his M.S. and B.S. from The Ohio State University. His work connects animal science, food science, meat quality, processed meats, and consumer eating experience. Learn more from Dr. Ben Bohrer on The Swine it Podcast Show Canada, available on all major platforms.