Collaborations

The Sugarbeet and Potato Research has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

BOARD OF REGENTS OF THE UNIVERSITY OF NEBRASK, LINCOLN, NE

Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of NE

PCHI - Targeted Messaging Highlighting Human Health and Sustainability Benefits to Promote Pulse Consumption

CLEMSON UNIVERSITY, CLEMSON, SC

Integrating Metabolome and Phytohormone Analyses to Investigate Postharvest Physiology of Potato

COLORADO STATE UNIVERSITY, FORT COLLINS, CO

Comparative Analysis of Chickpea, Dry Pea, Lentil, and Dry Bean for Human Health Traits

Mechanisms of Dry Bean Mediated Anti-Obesogenic Activity

PCHI - Improving Environmental and Economic Sustainability Outcomes Through Incorporation of Pulses into Irrigated and Dryland Crop Rotations

CORNELL UNIVERSITY, ITHACA, NY

Thermal and Nonthermal Processing of Pulse Protein Concentrates: Impact on Functionality and Nutritional Value

Supercritical Fluid Extrusion for Improvement of Flavor and Functionality of Pulse Flours and Protein Concentrates

FLORIDA STATE UNIVERSITY, TALLAHASSEE

Using Pulse Resistant Starch to Ameliorate Aging-Associated Dysbiosis of the Gut-Microbiome-Brain Axis

ILLINOIS INSTITUTE OF TECHNOLOGY, CHICAGO, IL

Understanding the Pulse-Gut Relationship and Its Role in Modifying Systemic Inflammation and Insulin Sensitivity in Humans

IOWA STATE UNIVERSITY OF SCIENCE AND TECHNOLO, AMES, IA

National Consumer Survey of Pulse Consumption and Views

KANSAS STATE UNIVERSITY, MANHATTAN, KS

Dough Rheology, Baking Performance and Bread Sensory Quality of Pulse-fortified Whole Wheat Flours

Developing and Utilizing Functionally Enhanced Pulse Proteins as Novel Food Ingredients

Sustainable Field Pea Cropping Systems for the Great Plains

PCHI – Improving Functional & Nutritional Properties of Pulse Flours by Heat-moisture Treatment & Developing Pasta with Improved Health Benefits

MICHIGAN STATE UNIVERSITY, EAST LANSING, MI

PCHI - Leveraging plant-microbe Interactions to Optimize Symbiotic Nitrogen Fixation of Dry Bean

MONTANA STATE UNIVERSITY, INC., Bozeman

Gut Microbiota Dependent and Independent Impacts of Dietary Pulses on Pre- and Postprandial Metabolism and Inflammation in Overweight/Obese Humans

Understanding Environmental Controls on Pea Protein

Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems

MONTANA STATE UNIVERSITY,INC, BOZEMAN, MT

Increasing Nitrogen Fixation Potential in Pulses for Environmental and Economic Sustainability

NATIONAL POTATO PROMOTION BOARD, DENVER, CO

National Fry Processing Trials-Part IV

NORTH CAROLINA STATE UNIVERSITY, RALEIGH, NC

PCHI - Enzymatic Modification of Pulse Proteins to Improve Technical and Health Functionalities for Diversified Food Applications

Pulse-fruit Aggregate Ingredients with Enhanced Taste, Functionality and Health Attributes for Diversified Food Applications

NORTH DAKOTA STATE UNIVERSITY, FARGO, ND

New Technologies to Study Virus-host Interactions to Identify Strategies for Sugarbeet Viral Disease Management

Identifying the Molecular Mechanisms Controlling Wound-Healing Processes to Improve Postharvest Quality of Potato

Identification and Introgression of Resistance to Cercospora Leaf Spot and Root Maggot for Sugarbeet Improvement

Developing the Next Generation of Flavonoid Enhanced Dry Beans

Integrating Advanced Monitoring Techniques to Mitigate Environmental Factors in Storage Systems to Reduce Postharvest Losses

Enhancing the Nutritional and Functional Traits of Dry Bean Through Metabolomics, Genetics, and Breeding

Effect of Cercospora Leaf Spot on Sugarbeet Root Storage

Monitoring Potato Plant, Root and Tuber Growth via Non-Destructive Means to Identify Key Factors Impacting Climate Adaptability of Cultivars

Understanding of Storage Diseases in Sugarbeet and Assessing the Quality Problems in the Factory Processing

Understanding Environmental Controls on Pea Protein

Refining Molecular Mechanisms that Control Potato Meristem Dormancy and Tuber Sprouting via Omics

New Strategies for Management of Cercospora Leaf Spot and Rhizomania Diseases of Sugarbeet

Development of Meat Analogues with Germinated Pulse Protein Extracts

Impact of Agronomic and Post-harvest Management Practices on Potato Quality

Optimizing Nondulation in Chickpea for Enhanced Nitrogen Fixation

Assessment of Soil Health and Nitrogen Economy in Lentil and Pea Cropping Systems

NORTHERN PLAINS POTATO GROWERS ASSOC. (NPPGA), EAST GRAND FORKS, MN

Evaluating Bruising in Storage among Fresh-market and Processing Varieties

OKLAHOMA STATE UNIVERSITY, STILLWATER, OK

Pulse Consumption Improves Gut Health, Metabolic Outcomes, and Bone Biomarkers of Post Menopausal Women

PENNSYLVANIA STATE UNIVERSITY, THE, UNIVERSITY PARK, PA

Pulse Resistant Starch: Interplay Between Processing the Microbiome and Health

PURDUE UNIVERSITY, WEST LAFAYETTE, IN

Integration of Advanced Technologies for Documenting the Impact of Climate-Induced Stress on Whole Potato Plant Growth and Development

REGENTS OF THE UNIVERSITY OF IDAHO, MOSCOW, ID

Utilizing Essential Oils to Control Tuber Sprout Growth – Evaluating Methods to Scale-up for Industrial Applications

Optimizing Pulse Protein Functionality

Field Experiments to Incorporate Pulse Crops in Cropping Systems and Assess Soil Health and Plant Water Use Efficiency

PCHI - Minimizing Water and Nutrient Footprint for Sustainable Pulses-wheat Cropping Systems and Enhanced Soil Health

PCHI - Enhancing Winter Pea Production in the Annually Cropped, Rainfed Region of the Inland Pacific Northwest

RESEARCH FOUNDATION FOR THE STATE UNIVERSITY, AMHERST, NY

Effects of Pulse Consumption on Maternal and Child Health

Protective Effects of Dietary Pulse Flours on the Transgenerational Influence of Maternal Obesity

SOUTH DAKOTA STATE UNIVERSITY, BROOKINGS, SD

Using Native Rhizobia to Improve Salt-Tolerance in Field Pea

Impact of Storage on Functionality and Nutritional and Phytochemical Compositions of Pea, Lentil, and Chickpea

PCHI - Effect of a Pulse-based USDA-diet on Gut Microbial Metabolites and Biomarkers of Healthspan: A Crossover Feeding Study in Older Adults

TEXAS A&M AGRILIFE RESEARCH, COLLEGE STATION, TX

Improved Short Season Cowpeas and Development of Unmanned Aerial System (UAS) and Other Phenotyping Tools to Advance Pulse Breeding

Improving Pulse Protein Properties for Expanded Functionality Using Naturally Derived Polymeric Polyphenols

THE RESEARCH FOUNDATION FOR THE STATE UNIVERS, STONY BROOK, NY

PCHI - Pea Protein Consumption to Promote Gut Health in Humans

UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA

Quantifying, Predicting, and Parallelizing the Examination of Post-digestive Properties of Common Beans

Chickpea Genetic Improvement for Drought and Heat Stress Resilient Grain Yield

Tailoring Processing Strategies to Produce the New Generation of Chickpea Proteins and Prebiotic Oligosaccharides

Effects of Extraction Methods on Lentil and Dry Beans Extract Composition and Structural Modification

Developing Chickpea Cultivars with Radically Improved Nitrogen Fixation Rates

PCHI – Isolating and Characterizing Protein Fractions from Black Beans and Lentils for use as Novel Oil Structuring Agents

UNIVERSITY OF ILLINOIS, URBANA, IL

Optimization in the Production of Protein Hydrolysates from Chickpea as Novel Functional Food Ingredients in the Prevention of Type-2 Diabetes

UNIVERSITY OF MISSOURI SYSTEM, COLUMBIA, MO

Human Pulse Consumption, the Microbiome, and Meal Satiety

UNIVERSITY OF WISCONSIN SYSTEM, MADISON, WI

Develop Efficient, Genotype-independent, Gene-editing Systems for Common Bean and Chickpea

UNIVERSITY OF WYOMING, LARAMIE, WY

Replacing Fallow & Cover Crops with Field Pea and Chickpea in the Semi-arid Northern High Plains: Impacts on Production and Sustainability-Un of WY

Screening of Field Pea Accessions for Combined and Superior Drought-tolerance and Enhanced Nitrogen Fixation in Semi Arid Climates

WASHINGTON STATE UNIVERSITY, PULLMAN, WA

Effects of Roasting Parameters on the Functional and Organoleptic Properties of Lentil Flours