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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:

BOARD OF REGENTS OF UNIVERSITY OF NEBRASKA, LINCOLN, NE, UNITED STATES
  • Effects of Food Processing on Food Allergens – Assessment and Improvement of Detection Methods


  • EMBRAPA, EMPRESA BRASILEIRA DE PESQUISA AGRO., BRASILIA, BRAZIL
  • Characterization and Attenuation of Cashew Nut Allergens Through Improved Detection, Cultivar Selection, and Processing


  • LOUISIANA DEPT OF AGRICULTURE AND FORESTRY, Baton Rouge, LA, UNITED STATES
  • Molecular Analysis of Pecan Nut Development


  • LOUISIANA STATE UNIVERSITY, BATON ROUGE, LA, UNITED STATES
  • Developing Food Grade Glazing from Catfish Skin Hydrolysates


  • Last Modified: 8/25/2016
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