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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Collaborations

Collaborations

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


Current collaborators and projects:

BOARD OF REGENTS OF THE UNIVERSITY OF NEBRASK, LINCOLN, NE,
  • The Effect of Food Processing on Fermentable Oligosaccharides from Dry Beans in Human Colon and its Microbiota
  • DONALD DANFORTH PLANT SCIENCE CENTER, ST. LOUIS, MO,
  • Evaluation of Camelina Germplasm and Seed Bank Assessions by Near-Infrared Spectroscopy (NIRS) for Compositional Analysis
  • UNITED SOYBEAN BOARD, CHESTERFIELD, MO,
  • Comprehensive Utilization of Soybean Hulls and Carbohydrate Wastes to Produce Value-Added Food and Consumer Products
  • Measurement of Soybean Constituents on the Farm and Reporting Software
  • Domestic Crop Composition Survey and Perspective Using Samples Provided by USDA-NASS and FIRST from Crop Year 2018