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United States Department of Agriculture

Agricultural Research Service

Collaborations

The Eastern Regional Research Center has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

BOARD OF REGENTS, UNIVERSITY OF NEBRASKA, LINCOLN, NE
  • Shiga-Toxigenic Escherichia Coli (Stec) in the Beef Chain: Assessing and Mitigating the Risk by Translational Science, Education & Outreach


  • CHINA AGRICULTURAL UNIVERSITY, BEIJING,
  • Food Safety & Quality, Application of Novel Technologies & Utilization of Waste Pomace from Fruit & Vegetable Processing - Collaborative Res


  • CHINESE ACADEMY OF AGRICULTRAL SCIENCES, BEIJING,
  • Processing Technologies for Agricultural and Food Products


  • CLEMSON UNIVERSITY, CLEMSON, SC
  • Biohydrogen and Succinic Acid Production


  • DAIRY RESEARCH INSTITUTE, ROSEMONT, IL
  • Long-Term Shelf-Life Studies of Whey Protein Concentrates (Wpc 34 and Wpc 80)


  • DREXEL UNIVERSITY, PHILADELPHIA, PA
  • Identification of Phenotypic Characteristics Affecting Enhanced Survivability Associated with Ground Turkey Salmonella Outbreak Strains


  • EMBRAPA, BRAZILIAN AGRICULTURAL RESEARCH CORP, BRASIL CEP 70.770.901,
  • Embrapa Agroenergy Post-Doctoral Training at ARS on Pyrolysis of Brazilian Based Biomass Feedstocks to Fungible Fuels and Coproducts


  • FUJIAN AGRICULTURE & FORESTRY UNIVERSITY, FUZHO, FUJIAN PROVINE,
  • Development of Predictive Models for Pathogenic and Spoilage Microorganisms in Raw and Processed Chinese Foods


  • IOWA STATE UNIVERSITY, AMES, IA
  • Low Moisture Anhydrous Ammonia (Lmaa) Pretreatment Process of Corn Stover for Production of Butanol and Integration with Long Term Storage


  • KANGWON NATIONAL UNIVERSITY, CHUNCHON GANGWON DO,
  • Development of Probability Models for Staphylococcus Aureus Enterotoxin Production in Ham and Sausage Products


  • 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


  • NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, WASHINGTON DC, DC
  • Distributed on-Farm Bioenergy, Biofuels and Biochemicals (Farmbio3) Development and Production Via Integrated Catalytic Thermolysis


  • NATIONAL TAIWAN UNIVERSITY, TAIPEI,
  • Genomics and Proteomic Technology for Microbial Pathogen Characterization and Identification


  • RODALE INSTITUTE, KUTZTOWN, PA
  • Enhancement of Crop Growth Through Utilization of Arbuscular Mycorrhizal Fungi


  • UNIVERSITY OF DELAWARE, NEWARK, DE
  • Comparison of the Survival and Proliferation of Virulent & Avirulent Strains of Vibrio Vulnificus & Vibrio Para. in Seawater & Shellfish

  • Inactivation of Enteric Foodborne Viruses in High Risk Foods by Non-Thermal Processing Technologies


  • UNIVERSITY OF ILLINOIS, CHAMPAIGN, IL
  • Membrane Separations for Microbial and Antibiotic Reduction and Mitigation of Heat Transfer Fouling During Fuel Ethanol Production


  • UNIVERSITY OF THE SCIENCES IN PHILADELPHIA, PHILADELPHIA, PA
  • Pyrolytic Lignin Deconstruction for the Production of Value-Added Chemicals and Liquid Fuels


  • WASHINGTON STATE UNIVERSITY, PULLMAN, WA
  • Control of Food-Borne Bacterial and Viral Pathogens Using Microwave Technologies


  • Last Modified: 7/30/2014
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