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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Collaborations
Collaborations

The Methods and Application of Food Composition Laboratory has a long and productive history of collaborative research involving stakeholders.

Current collaborators and projects:

DEPARTMENT OF HEALTH & HUMAN SERVICES, ASST, Rockville, MD
  • Method and Database Development and Validation for Dietary Supplements
    • MIDDLE TENNESSEE STATE UNIVERSITY, MURFREESBORO, TN
  • High Resolution Mass Spectral Database for Herbs and Foods
    • NATIONAL INSTITUTES OF HEALTH, BETHESDA, MD
  • USDA Dietary Supplement Ingredients Program-2
  • Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
    • NATIONAL WATERMELON PROMOTION BOARD, Winter Springs, FL
  • Nutrient data on watermelon rind and flesh for publication in the USDA Foundation Foods Database in FoodData Central (FDC)
    • NIH NCI, BETHESDA, MD
  • USDA Dietary Supplement Ingredients Program-2
    • NIH, HHS, DIVISION OF PAYMENT MANAGEMENT, ROCKVILLE, MD
  • Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
  • USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
  • USDA Dietary Supplement Ingredients Program-2
  • USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
  • Methods for Chemical Authentication of Botanical Supplements and Ingredients
    • OHIO UNIVERSITY, ATHENS, OH
  • Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
  • Development of a Survey Course for Chemometrics and Data Handling for Analysts
    • OKLAHOMA STATE UNIVERSITY, STILLWATER, OK
  • Nitrates and Nitrites in Foods and Botanical Dietary Supplements
    • ROWAN UNIVERSITY, GLASSBORO, NJ
  • TeraHerz (THz) Raman and X-Ray Diffraction (XRD) Characterization of Dietary Fiber
    • SIMON FRASER UNIVERSITY
  • Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
    • TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX
  • Composition of Meats and Meat Products
    • TRUSTEES OF TUFTS COLLEGE, BOSTON, MA
  • Vitamin K in Foods and Dietary Supplements
    • UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA
  • Glycomic and Proteomic Maps of Foods
  • Glycoprofiling of Oligosaccharides in Foods
  • Glycomic and Proteomic Maps of Foods
    • UNIVERSITY OF FLORIDA, GAINESVILLE, FL
  • Purines in Foods and Dietary Supplements
    • UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
  • Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
  • The USDA Dietary Supplement Ingredients Program-2
  • Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
  • Nutrients of Public Health Importance in USDA Food Composition Data
  • Food Data Research and Impact of Processing on Nutrients of Public Health Importance
  • Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
  • Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods
  • The USDA Dietary Supplement Ingredients Program-2
  • USDA FoodData Central Optimization
  • The USDA Dietary Supplement Ingredients Program-3
  • Food Yield and Composition
    • UNIVERSITY OF MASSACHUSETTS, HADLEY, MA
  • USDA FoodData Central: Integration of Food Science and Technology
    • UNIVERSITY OF OKLAHOMA, OKLAHOMA CITY
  • Nitrates and Nitrites in Foods and Botanical Dietary Supplements
    • VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIV, BLACKSBURG, VA
  • Food Composition and Food Yields in FNS Nutrition Programs
  • Analytic II Prebiotics, Carbohydrates and Dietary Fiber
  • Development of Databases on Composition of U.S. Foods
  • Laboratory Support for Analysis of Foods for FoodData Central (FDC)