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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Collaborations

Collaborations

The Food Processing and Sensory Quality Research has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

LOUISIANA STATE UNIVERSITY, BATON ROUGE, LA,
  • Developing Food Grade Glazing from Catfish Skin Hydrolysates
  • NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, WASHINGTON DC, DC,
  • Development of Protein and Peptide-based Micro-arrays for Peanut and Tree Nut Allergy Diagnosis
  • UNIVERSITY OF ARKANSAS, PINE BLUFF, AR,
  • Designing and Testing New Catfish Products to Enhance Competitiveness of the U.S. Catfish Industry