Dairy and Functional Foods : Research

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Research Programs and Projects at this Location

ARS research is organized into National Programs. Within each National Program are research projects. Listed below are the National Programs and research projects currently conducted at this location.

Clicking on a National Program (NP) will take you to the main ARS site for more information on the program. Clicking on a research project title will take you to more information on the project.

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Quality and Utilization of Agricultural Products (NP #306)
	FUNCTIONAL FOOD DEVELOPMENT BY MICROBIAL BIOTECHNOLOGY (Appropriated)
	MICROSTRUCTURED AND HEALTH-FUNCTIONALIZED FOOD PROTEINS (Appropriated)
	NEW BIOACTIVE AND BIOBASED PRODUCTS FROM PLANT CELL WALL POLYSACCHARIDES IN SUGAR BEET PULP, CITRUS PEEL AND OTHER ... PROCESSING RESIDUES (Appropriated)
	PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE (Appropriated)
	SUSTAINABLE STRATEGIES TO LOWER THE ENVIRONMENTAL AND ECONOMIC IMPACTS OF FOOD PROCESSING USING FLUID MILK AS A TEMPLATE (Appropriated)
	COLLABORATIVE RESEARCH IN THE AREAS OF FOOD SAFETY AND FUNCTION FOOD DEVELOPMENT BASED ON DAIRY AND OTHER AGRICULTURAL RESOURCES (Nonfunded Cooperative Agreement)
	DEVELOPMENT AND CHARACTERIZATION OF WHOLE-GRAIN RICH, ALLERGEN-FREE AND GLUTEN-FREE FOODS (Nonfunded Cooperative Agreement)
	FOOD SAFETY & QUALITY, APPLICATION OF NOVEL TECHNOLOGIES & UTILIZATION OF WASTE POMACE FROM FRUIT & VEGETABLE PROCESSING - COLLABORATIVE RES (Nonfunded Cooperative Agreement)
	INTER-INSTITUTIONAL COLLABORATION TO RECRUIT AND TRAIN A CADRE OF FOOD SCIENCE, FOOD SAFETY AND FOOD MICROBIOLOGY GRADUATES (Nonfunded Cooperative Agreement)
	DEVELOPMENT OF ACTIVE PACKAGING MATERIALS, PROCESSING TECHNOLOGIES, AND PRESERVATIVE METHODS FOR FOOD SAFETY AND PRESERVATION (Specific Cooperative Agreement)
	LONG-TERM SHELF-LIFE STUDIES OF WHEY PROTEIN CONCENTRATES (WPC 34 AND WPC 80) (Trust)

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Last Modified: 06/20/2013

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