Welcome to the Western Regional Research Center in Albany, California.
The Center held its 75th anniversary celebration on September 4, 2015.
Scientists in the Healthy Processed Foods research unit tested freeze-dried berry powders for their stabilizing properties in frozen dairy desserts. They found that strawberries were best at improving stability and texture. More
A simple, portable test that can detect the deadliest mushroom poisons in minutes has been developed by scientists in the Foodborne Toxin Detection and Prevention research unit and their colleagues. More
Crop Improvement and Genetics research unit scientists have streamlined the process to insert multiple genes into a crop plant, and developed a reliable method that will make it easier to breed a variety of crops, such as potatoes, rice and citrus, with vastly improved traits.
Product example: Lilac Limes
Bioproducts Research Unit scientists are developing value-added products from waste remaining after food production or processing. Read more about bioproducts research at WRRC.
Scientists in the Produce Safety and Microbiology and Crop Improvement and Protection (Salinas, CA) research units have documented a link between downy mildew disease lesions and colonization of E. coli O157:H7 on lettuce leaf surfaces. More
The Invasive Species and Pollinator Health research unit continues ARS's legacy of biological control (BC) programs for invasive species. This Scotch Broom seed weevil is one agent successfully introduced through BC research at Albany. More
WRRC received its second ACS National Historic Chemical Landmark on August 29, 2013. Photo: Ron Buttery, shown here adjusting a gas chromatography apparatus, was the first to identify the compound primarily responsible for the flavor of aromatic rice. More
Inspired by the USDA's People's Garden Initiative, the Agricultural Research Service (WRRC and PGEC) and Forest Service in Albany, CA, maintain an educational community outreach garden, with help from Ocean View Elementary School students. Click image to visit our garden's homepage.
Thanks to research by plant physiologist Merle Weaver at WRRC, tomorrow's tomatoes may have less water and more solids. The fiber-rich concentrate becomes the starting point for most of the other tomato-based foods at your market. Learn more about how USDA supports cutting edge science and innovation.
Recent News More...
- ARS 20 for 20: Keeping Almonds Safe and Dry
- ARS 20 for 20: Waste Not, Want Not
- Oat Genome Available on GrainGenes
- ARS Featured Photo: Turning Food Waste into Healthful Delights
- Women Making a Difference in the World of Agricultural Research
- New Test Identifies Poisonous Mushrooms
- Freeze-Dried Strawberries and Ice Cream Make for a Very Stable Relationship
- Lilac Limes: More Than Just a Pretty Fruit
- From Research to the Marketplace: USDA Scientist Invents New Uses for Produce and Grains
- Reinventing Healthy Eating
As of March 17, our office has moved to virtual work until further notice, and to protect the health and safety of our employees and customers, we are not scheduling in-person meetings. However, continuing our service to you during this time is very important. We are ready and available to help you!
Please contact our Center Director, Tara McHugh at 510-559-5864 or tara.mchugh@usda.gov for any inquiries and assistance.
We appreciate your patience and understanding as we all work together to minimize the impacts and spread of COVID-19.
