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United States Department of Agriculture

Agricultural Research Service

Collaborations

The Food Processing and Sensory Quality Research has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

TULANE UNIVERSITY, NEW ORLEANS, LA
  • Identification of the Specific Amino Acids of Ara H 2/6 That Are Modified During Thermal Processing of Peanuts


  • UNIVERSITY OF NEBRASKA, LINCOLN, NE
  • Primary and Secondary Prevention of Peanut and Tree Nut Allergy

  • Effects of Food Processing on Food Allergens – Assessment and Improvement of Detection Methods


  • UNIVERSITY OF TEXAS MEDICAL BRANCH, GALVESTON, TX
  • Primary and Secondary Prevention of Peanut and Tree Nut Allergy


  • Last Modified: 4/24/2014
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