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ARS Home » Nutrition, Food Safety/Quality » Research » Collaborations

Collaborations

The location has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

CHUNGNAM NATIONAL UNIVERSITY
  • MOU Between USDA/ARS and the Chungnam National University (CNU), College of Agriculture and Life Sciences
  • GS1 US INC, Lawrenceville, NJ
  • MOU between USDA/ARS and Five Participants in the Futherance of the Private-Public Partnership for USDA Global Branded Foods Database
  • Continued Collaboration for the USDA Global Branded Foods Database Partnership Implementation Project
  • Branded Food Product Database Public-Private Partnership (PPP) Implementation Project
  • GWANGJU INSTITUTE OF SCIENCE AND TECHNOLOGY, GWANGJU, HONAM
  • MOU between the Gwangju Institute of Science and Technology (GIST), International Environmental Research Institute (IERI) and USDA/ARS
  • LINCOLN UNIVERSITY
  • Detection of Bacterial Pathogens using Beam Technology
  • MISSISSIPPI STATE UNIVERSITY, Mississippi State, MS
  • Continued Collaboration for Pilot Level Development of Bio-Based Adhesives and Improvement of Forest Products Valuation and Durability
  • Pilot Level Improvement in Forest Products Evaluation Standards and Techniques and Development of Termite Resistant Composites
  • Pilot Level Development of Bio-based Adhesives and Improvement of Forest Products Valuation and Durability
  • NAQS EXPIREMENT AND RESEARCH INSTITUTE, SEOUL
  • MOU Between USDA/ARS and the National Agricultural Products Quality Management Service (NAQS) - Republic of Korea
  • NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC
  • Scanning for New Evidence on the Nutrient Content of Human Milk: A Model for the Derivation of Age-Specific Nutrient Requirements
  • Evidence Scanning for Dietary Reference Intake Nutrients
  • Standing Committee on Evidence, Synthesis, and Communications in Diet and Chronic Disease Relationships
  • NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, WASHINGTON DC, DC
  • NIFA Support for the Standing Committee on Evidence Synthesis, and Communications in Diet and Chronic Disease Relationships
  • OREGON STATE UNIVERSITY, CORVALLIS, OR
  • Developing Leadership in the Design, Manufacture and Construction of Buildings Using Innovative Wood Products
  • Design, Manufacture, and Construction of Next Generation Tall Wooden Buildings
  • Continued Collaboration on Developing Leadership in the Design, Manufacture, and Construction of Buildings using Innovative Wood Products
  • TEXAS A&M AGRILIFE RESEARCH, College Station, TX
  • Responsive Agriculture and Food Systems to Promote Health and Quality of Life across the Life Span
  • UNIVERSITY COLLEGE DUBLIN
  • MOU between USDA/ARS and the University College Dublin Centre for Food Safety
  • UNIVERSITY OF MAINE SYSTEM, ORONO, ME
  • Forest-Based Products
  • Expand Research Activity at the School of Forest Resources (SFR) Focusing on the Valorization of Forest-Based Biomass
  • Valorization of Forest-Based Biomass
  • UNIVERSITY OF SOUTHAMPTON
  • Foodborne Pathogens and Response to Stressors
  • USDA- FOOD NUTRITION SERVICE, Alexandria
  • Creation of a USDA Foods Data Set with Expanded Nutrition and Food Safety Information