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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Collaborations

Collaborations

The Food Science Research has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

MICHIGAN STATE UNIVERSITY, EAST LANSING, MI,
  • Evaluation of a Modified Bag-in-Box Technology for Cucumber Fermentation
  • NORTH CAROLINA STATE UNIVERSITY, RALEIGH, NC,
  • Development and Evaluation of Sweetpotato Cultivars for Improved Chip Processing
  • OLY KRAUT, LLC, Olympia, ,
  • Influence of Raw Cabbage Characteristics on Sauerkraut Fermentation and Quality
  • PICKLE PACKERS INTERNATIONAL, INC., WASHINGTON, DC,
  • Prediction Chart for Fermented Cucumber Damage Induced by Freezing and Salting
  • Quality and Safety of Refrigerated Cucumber Pickles Produced with a Brief Blanching Step to Reduce Background Microbiota