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United States Department of Agriculture

Agricultural Research Service

Collaborations

The Dairy and Functional Foods has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

CHINA AGRICULTURAL UNIVERSITY, BEIJING,
  • FOOD SAFETY & QUALITY, APPLICATION OF NOVEL TECHNOLOGIES & UTILIZATION OF WASTE POMACE FROM FRUIT & VEGETABLE PROCESSING - COLLABORATIVE RES


  • DAIRY RESEARCH INSTITUTE, ROSEMONT, IL
  • LONG-TERM SHELF-LIFE STUDIES OF WHEY PROTEIN CONCENTRATES (WPC 34 AND WPC 80)


  • KOREA FOOD RESEARCH INSTITUTE, SONGNAM 463-746,
  • COLLABORATIVE RESEARCH IN THE AREAS OF FOOD SAFETY AND FUNCTION FOOD DEVELOPMENT BASED ON DAIRY AND OTHER AGRICULTURAL RESOURCES


  • Last Modified: 4/22/2015
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