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United States Department of Agriculture

Agricultural Research Service

Collaborations

The Food Components and Health Laboratory has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

FOOD AND NUTRITION BOARD, WASHINGTON, DC
  • Critical Issues in Nutrition and Health


  • HASS AVOCADO BOARD, IRVINE, CA
  • High Oleic Acid and Vascular Health


  • KELLOGG COMPANY, BATTLE CREEK, MI
  • Evaluation of the Heart Health Benefits Beyond Cholesterol for the Whole Grain Barley and Oats in Healthy Men and Women


  • UNIVERSITY OF MARYLAND, COLLEGE PARK, MD
  • Nutrition Research to Reduce Risk of Disease

  • Nutrition Research of Naturally Occurring Food Components to Reduce Risk of Cancer


  • Last Modified: 3/4/2015
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