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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 Promote Health
  • LOUISIANA STATE UNIVERSITY, BATON ROUGE, LA
  • Improving Product Quality in Farm-Raised Catfish
  • NEW MEXICO STATE UNIVERSITY, LAS CRUCES, NM
  • Trees for the Future: Coordinated Use of Genetic Tools to Develop Geographic and Climate Adapted Pecan
  • REGENTS OF THE UNIVERSITY OF COLORADO, THE, AURORA, CO
  • Exploiting and Enhancing IgE-Binding Epitopes of the 2S Albumins of Peanuts and Tree Nuts
  • 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