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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Collaborations
Collaborations

The Healthy Processed Foods Research has a long and productive history of collaborative research involving stakeholders.

Current collaborators and projects:

NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, U, KANSAS CITY
  • Novel Isochoric Processing For Sustainable, Safe And High Quality Preservation Of Fluid Foods
    • REGENTS OF THE UNIVERSITY OF CALIFORNIA, THE, BERKELEY, CA
  • Preservation of Food By Isochoric (Constant Volume) Freezing
    • REGENTS OF THE UNIVERSITY OF CALIFORNIA,THE, BERKELEY, CA
  • Novel Isochoric Processing for Sustainable, Safe and High Quality Preservation of Fluid Foods
    • UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA
  • Development of Natural Antimicrobial Agents from Byproducts of Olives
  • Synergistic Combination of Polyphenolics with Probiotics for Enhanced Delivery, Persistence and Functionality of Probiotic Bacteria
  • Programmed Assembly of Cell Based Carriers for Improved Functionality of Bioactives in the Gut
    • UNIVERSITY OF FLORIDA, GAINESVILLE, FL
  • Inhibition of the Gut Microbial Metabolite Trimethylamine N9oxide (TMAO) Using Orange Peel to Prevent Cardiovascular Disease