Collaborations
The Beltsville Human Nutrition Research Center has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
AMERICAN SOCIETY FOR NUTRITION, ROCKVILLE, MD
Technical Nutrition Support for National Dietary Databases (2020-2025)
Dietary Database Technical Support for National Surveillance
BOWIE STATE UNIVERSITY, BOWIE
Analysis of Secondary Metabolites in Plants
DEPARTMENT OF HEALTH & HUMAN SERVICES, ASST, Rockville, MD
Method and Database Development and Validation for Dietary Supplements
INONDE, LLC, MCLEAN
USDA FoodData Central Integration of the Child Nutrition Database
MIDDLE TENNESSEE STATE UNIVERSITY, MURFREESBORO, TN
High Resolution Mass Spectral Database for Herbs and Foods
MONELL CHEMICAL SENSES CENTER, PHILADELPHIA, PA
The Impact of Sugar Reduction on Perception of Sweetness and Food Intake
NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC
National Academy of Sciences Food and Nutrition Board Food Forum
National Academy of Sciences Food and Nutrition Board Food Forum
National Academy of Sciences Food and Nutrition Board Food Forum
National Academy of Sciences Food and Nutrition Board Food Forum
NATIONAL CATTLEMEN'S BEEF ASSOCIATION, CENTENNIAL, CO
Data Pooling Project for Investigation Red Meat and Omnivorous Dietary Patterns, and Human Health via Metabolomics and Machine Learning Methods
Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 2
NATIONAL INSTITUTES OF HEALTH, BALTIMORE, MD
Collaboration Agreement for the Transfer of Human Data
USDA Dietary Supplement Ingredients Program-2
Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
NATIONAL WATERMELON PROMOTION BOARD, Winter Springs, FL
Nutrient data on watermelon rind and flesh for publication in the USDA Foundation Foods Database in FoodData Central (FDC)
NIH NCI, BETHESDA, MD
USDA Dietary Supplement Ingredients Program-2
Understanding Dietary Factors Affecting Colon and Liver Cancer Risk
USDA Dietary Supplement Ingredients Program-2024
NIH, HHS, DIVISION OF PAYMENT MANAGEMENT, ROCKVILLE, MD
Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
USDA Dietary Supplement Ingredients Program-2
USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
Methods for Chemical Authentication of Botanical Supplements and Ingredients
Composition Research for Special Interest Databases, and DSID
OHIO STATE UNIVERSITY, THE, COLUMBUS, OH
Evaluation of Dietary and Nutritional Assessment
USDA FoodData Central: Carotenoids in Foods
OHIO UNIVERSITY, ATHENS, OH
Development of a Survey Course for Chemometrics and Data Handling for Analysts
Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
High Resolution Mass Spectral Database for Herbs and Foods
OKLAHOMA STATE UNIVERSITY, STILLWATER, OK
Nitrates and Nitrites in Foods and Botanical Dietary Supplements
Nitrates and Nitrites in Foods and Botanical Dietary Supplements
RESEARCH TRIANGLE INSTITUTE, RESEARCH TRIANGLE PAR, NC
Collaboration on a Dietary Recall Interview Innovation Project
Collaboration on Dietary Assessment Innovations for Collection and Dissemination of National Dietary Data
ROWAN UNIVERSITY, GLASSBORO, NJ
TeraHerz (THz) Raman and X-Ray Diffraction (XRD) Characterization of Dietary Fiber
SIMON FRASER UNIVERSITY
Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX
Sample Handling and Composition of Meats and Meat Products
Composition of Meats and Meat Products
TRUSTEES OF TUFTS COLLEGE, BOSTON, MA
Vitamin K in Foods and Dietary Supplements
TUFTS UNIVERSITY, OFFICE OF THE VICE PROVOST, Boston
Impact of Specialized Lipid Mediators Derived from EPA and DHA On Gut Microbiota
UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA
Glycomic and Proteomic Maps of Foods
Glutathione, Mono- and Di-saccharides, Oligosaccharides in Foods
Glycoprofiling of Oligosaccharides in Foods
Glycomic and Proteomic Maps of Foods
UNIVERSITY OF FLORIDA, GAINESVILLE, FL
Purines in Foods and Dietary Supplements
Purines in Foods and Dietary Supplements
UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
The USDA Dietary Supplement Ingredients Program-2
Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
Nutrients of Public Health Importance in USDA Food Composition Data
Multi-Omics Approach to Elucidate Bio-Markers of Food and Beverage Intake
Special Compounds in Foods and Dietary Supplements
Human Dietary Interventions to Reduce Risk of Chronic Diseases
Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods
Absorption, Distribution, Metabolism and Excretion of Food Components and their Impact on Chronic Disease Risk
The Impact of Sugar Reduction on Perception of Sweetness and Food Intake
USDA FoodData Central Optimization
The USDA Dietary Supplement Ingredients Program-3
The USDA Dietary Supplement Ingredients Program-4
Technical Applications Used in Monitoring, Processing, and Reporting Dietary Intakes of U.S. Population
Human Dietary Interventions to Reduce Risk of Chronic Diseases
Child Nutrition Programs Food Buying Guide (FBG): Food Yield Studies and Food Component Analyses
Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods
The Study of Dietary and Nutritional Assessment of Older Adults
The USDA Dietary Supplement Ingredients Program-2
Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
UNIVERSITY OF MASSACHUSETTS, HADLEY, MA
USDA FoodData Central: Integration of Food Science and Technology
UNIVERSITY OF OKLAHOMA, OKLAHOMA CITY
Nitrates and Nitrites in Foods and Botanical Dietary Supplements
Nitrates and Nitrites in Foods and Botanical Dietary Supplements
UNIVERSITY OF VERMONT & STATE AGRICULTURAL CO, BURLINGTON, VT
Biological Effects of Particles Generated by Biodiesel Fuels and Wildfires
Impact of Food and Particulates on Metabolic Risk
USDA, FOOD AND NUTRITION SERVICE, ALEXANDRIA, VA
Modernization of the Child Nutrition Database (CNDB) and Integration with USDA FoodData Central
Food Buying Guide (FBG) for Child Nutrition Programs: Food Yield Studies and Food Component Analyses
Modernization of the Child Nutrition Database (CNDB) and Integration with USDA FoodData Central
Food Buying Guide (FBG) for Child Nutrition Programs: Food Yield Studies and Food Component Analyses, Phase II
VANDERBILT UNIVERSITY MEDICAL CENTER, NASHVILLE
Bio-informatics Approach for Precision Nutrition
VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, BLACKSBURG, VA
Food Composition and Food Yields in FNS Nutrition Programs
Laboratory Support for Analysis of Foods for FoodData Central (FDC)
Analytic II Prebiotics, Carbohydrates and Dietary Fiber
Development of Databases on Composition of U.S. Foods
Analysis of Foods for FoodData Central (FDC)
USDA FoodData Central (FDC): Food Acquisition & Analyses
Food Buying Guide (FBG) for Child Nutrition Programs: Food Yield Studies and Food Component Analyses
Food Analysis for USDA FoodData Central