Collaborations

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

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Current collaborators and projects:

ADMINISTRATORS OF THE TULANE EDUCATIONAL FUND, NEW ORLEANS, LA

Activated Foods Promote Health

LOUISIANA STATE UNIVERSITY, BATON ROUGE, LA

Improving Product Quality in Farm-Raised Catfish

LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTE, BATON ROUGE, LA

Utilizing Catfish Byproducts for Sustainable Materials and Industry Advancement

NEW MEXICO STATE UNIVERSITY, LAS CRUCES, NM

Trees for the Future: Coordinated Use of Genetic Tools to Develop Geographic and Climate Adapted Pecan

REGENTS OF THE UNIVERSITY OF COLORADO, THE, AURORA, CO

Exploiting and Enhancing IgE-Binding Epitopes of the 2S Albumins of Peanuts and Tree Nuts

VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, BLACKSBURG, VA

Experimental Models to Accelerate Innovation in Preventing/Correcting Off-flavors in Farmed Trout and Salmon

WASHINGTON STATE UNIVERSITY, PULLMAN, WA

Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods

XAVIER UNIVERSITY OF LOUISIANA, NEW ORLEANS, LA

Activated Foods Promote Health