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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:

ADMINISTRATORS OF THE TULANE EDUCATIONAL FUND, NEW ORLEANS, LA
  • Activated Foods for Cancer Prevention and Health Promotion: Discovery, Evaluation, and Translation for Public Benefit
    • LOUISIANA STATE UNIVERSITY, BATON ROUGE, LA
  • Improving Product Quality in Farm-Raised Catfish
    • LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTE, BATON ROUGE, LA
  • Utilizing Catfish Byproducts for Sustainable Materials and Industry Advancement
  • Improving the Management of Invasive Species in the Mississippi River Watershed
    • NEW MEXICO STATE UNIVERSITY, LAS CRUCES, NM
  • Trees for the Future: Coordinated Use of Genetic Tools to Develop Geographic and Climate Adapted Pecan
    • THE REGENTS OF THE UNIV. OF COLORADO, AURORA, CO
  • Exploiting and Enhancing IgE-Binding Epitopes of the 2S Albumins of Peanuts and Tree Nuts
    • VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, BLACKSBURG, VA
  • Experimental Models to Accelerate Innovation in Preventing/Correcting Off-flavors in Farmed Trout and Salmon
    • WASHINGTON STATE UNIVERSITY, PULLMAN, WA
  • Biochemical Approach to Protein Processing, Texturization and Nutritionally Beneficial Plant-based Foods
    • XAVIER UNIVERSITY OF LOUISIANA, NEW ORLEANS, LA
  • Activated Foods Promote Health