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Collaborations

The Beltsville Human Nutrition Research Center has a long and productive history of collaborative research involving stakeholders.

Current collaborators and projects:

AMERICAN PULSE ASSOCIATION, INC., Moscow, ID
  • Metabolizable Energy Value of Pulses in the Human Diet
    • AMERICAN SOCIETY FOR NUTRITION, INC., Rockville, MD
  • Technical Nutrition Support for National Dietary Databases
  • Technical Nutrition Support for National Dietary Databases (2020-2025)
    • BOWIE STATE UNIVERSITY FOUNDATION, BOWIE, MD
  • Analysis of Secondary Metabolites in Plants
    • COMPLETE PHYTOCHEMICAL SOLUTIONS, LLC, Cambridge
  • Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of Commercial Cranberry Dietary Supplements
    • FOOD & DRUG ADMINISTRATION, SILVER SPRING, MD
  • Food Composition Research for the FDC Foundation Foods
    • FOOD AND DRUG ADMINISTRATION, College Park, MD
  • National Food and Nutrient Analysis Program
    • HASS AVOCADO BOARD, IRVINE, CA
  • Macronutrient Absorption from Avocados: The Measured Energy Value of Avocados in the Human
    • HEALTH CANADA
  • USDA Global Branded Foods Product Database (USDA Global BFPD) Phase 2 New Data Flow – Canadian Expansion
    • INSTITUTE FOR THE ADVANCEMENT OF FOOD AND NUT, Washington
  • Evidence Map on the Relationship Between Exposure to Dietary Sweetness and Body Weight-Related Outcomes in Adults
    • INTERNATIONAL CHEMISTRY TESTING, Hopkinton
  • Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of Commercial Cranberry Dietary Supplements
    • INTERNATIONAL FOOD POLICY RESEARCH INSTITUTE, WASHINGTON, DC
  • Exploring the Impacts of Changing Diets on Agriculture, Natural Resources, and Human Well-being
    • JOHNS HOPKINS UNIVERSITY, THE, BALTIMORE, MD
  • Environmental Impact on Nutrient Profiles of Fruits and Vegetables
    • MIDDLE TENNESSEE STATE UNIVERSITY, MURFREESBORO, TN
  • Development of Expert Computer Programs for Identification of Secondary Metabolites in Mass Spectral Data
    • MONELL CHEMICAL SENSES CENTER, Philadelphia, PA
  • The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake
    • NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC
  • Food Forum
  • National Academy of Sciences Food and Nutrition Board Food Forum
  • National Academy of Sciences Food and Nutrition Board Food Forum
  • Food Forum
    • NATIONAL CATTLEMEN'S BEEF ASSOCIATION, Centennial, CO
  • Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
    • NATIONAL INSTITUTE OF HEALTH, BETHESDA, MD
  • Development of USDA Special Interest Database on Iodine in U.S. Foods
    • NATIONAL INSTITUTES OF HEALTH, BALTIMORE, MD
  • Collaboration Agreement for the Transfer of Human Data
  • USDA Dietary Supplement Ingredients Program
  • USDA Dietary Supplement Ingredients Program-2
  • Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
  • The Potential Contribution of Beta-Carotene Metabolites to Cancer Risk
  • Metabolite Profiling and Chemical Fingerprinting Methods for Characterization of Foods, Botanical Supplements, and Biological Materials
  • National Food and Nutrient Analysis Program (NFNAP) – Key Dietary Fibers and Fermentable Carbohydrates
  • National Food and Nutrient Analysis Program (NFNAP) – Key Dietary Fibers and Fermentable Carbohydrates
    • NATIONAL INSTITUTES OF HEALTH, NATIONAL CANCE, BETHESDA, MD
  • Foundation Foods and Analysis of Complex Carbohydrates
  • Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
  • Study of Nutrients Gene Interaction
    • NIH, HHS, DIVISION OF PAYMENT MANAGEMENT, ROCKVILLE, MD
  • Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
    • NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
    • OHIO STATE UNIVERSITY,THE, COLUMBUS, OH
  • Modulation of Inflammation in Obese Males After Consuming a Functional Tomato-Soy Juice
    • OHIO UNIVERSITY, ATHENS, OH
  • Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
    • REGENTS OF THE UNIVERSITY OF MINNESOTA, MINNEAPOLIS, MN
  • Phenolic Research Interest Group
    • RESEARCH TRIANGLE INSTITUTE, RESEARCH TRIANGLE PAR, NC
  • Collaboration on a Dietary Recall Interview Innovation Project
    • SIMON FRASER UNIVERSITY, BURNABY
  • Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
    • TRUSTEES OF TUFTS UNIVERSITY INC, SOMERVILLE, MA
  • Vitamin K Analysis of Food and Dietary Supplements
    • UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA
  • Health Promoting Roles of Food Bio-Active Phenolic Compounds on Obesity-Altered Metabolic Functions and Physiology
  • Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central (university of California)
  • Glycomic and Proteomic Maps of Foods
    • UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
  • Metabolomic Methods for Plant and Animal Specimens
  • Technical Applications Used in Monitoring, Processing, and Reporting Dietary Intakes of U.S. Population
  • Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
  • The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake
  • Metabolizable Energy Value of Pulses in the Human Diet
  • Nutrients of Public Health Importance in USDA Food Composition Data
  • USDA FoodData Central Optimization
  • Food Yield and Composition
  • Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
  • Dietary Interventions to Reduce Risk of Chronic Disease
  • The Potential Contribution of Beta-Carotene Metabolites to Cancer Risk
  • 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
  • Food Data Research and Impact of Processing on Nutrients of Public Health Importance
  • Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
  • Study on Immune Modulatory Effects of Cruciferous Vegetable-Derived Bioactive Compounds
  • Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use
  • USDA Dietary Supplement Ingredient Program
  • Metabolomic Methods for Plant and Animal Specimens
  • USDA Food Data System Information Technologies for External Users
  • Health Promoting Roles of Food Bio-active Phenolic Compounds on Obesity-Altered Metabolic Functions and Physiology
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
  • Establishment of USDA Food Data System (FooDS)
  • Branded Foods Products Database (BFPDB) Automation and Ingredients
    • UNIVERSITY OF MASSACHUSETTS, Hadley, MA
  • USDA FoodData Central: Integration of Food Science and Technology
    • UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL, CHAPEL HILL, NC
  • Food Composition Research
    • UNIVERSITY OF VERMONT & STATE AGRICULTURAL C, BURLINGTON, VT
  • Impact of Food and Particulates on Metabolic Risk
    • US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA
  • Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use
    • USDA, FOOD AND NUTRITION SERVICE, ALEXANDRIA, VA
  • 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 AND STATE UNIV, BLACKSBURG, VA
  • Environmental Impact on Nutrient Profiles of Foods
  • Food Composition and Food Yields in FNS Nutrition Programs
  • Development of Databases on Composition of U.S. Foods
  • Analysis of Foundation Foods and Ingredients to Support the FoodData Central
  • Analytic II Prebiotics, Carbohydrates and Dietary Fiber
  • Analytic II Prebiotics, Carbohydrates and Dietary Fiber
  • Development of Databases on Composition of U.S. Foods