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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
  • Dual Processing of Pulses to Simultaneously Reduce Gas Production and Increase Fiber Fermentation to Promote Human Health
  • The Effect of Food Processing on Fermentable Oligosaccharides in Human Colon and its Microbiota
  • OREGON STATE UNIVERSITY, CORVALLIS, OR
  • Development of Effective Analytical Methods for Evaluation of Hemp Materials & Processing Products for Phytochemical Composition, incl Cannabinoids