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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Research » Collaborations

Collaborations

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


Current collaborators and projects:

ALMOND BOARD OF CALIFORNIA, MODESTO, CA,
  • Macronutrient Absorption from Almonds: The Measured Energy Value of Almonds in the Human Diet
  • AMERICAN EGG BOARD, Chicago, IL,
  • Obtaining Selected Nutrient Values for Processed Eggs in the U.S. for the USDA Food Composition Databases(ARS Foods)
  • AMERICAN SOCIETY FOR NUTRITION, INC., Rockville, MD,
  • Technical Nutrition Support for National Dietary Databases
  • Technical Nutrition Support for National Dietary Databases
  • ASPEN GLOBAL CHANGE INSTITUTE, INC, Basalt, CO,
  • Innovating Global Fruit and Vegetable Food Systems to Help Bring Sustainable Nutrition Security
  • ATIP FOUNDATION, ARLINGTON, TX,
  • Modernization of USDA Nutrient Databases for Incorporation of Branded Food Label Composition Data from Industry
  • Nutrient Database Modernization
  • BOWIE STATE UNIVERSITY, BOWIE, MD,
  • Research Partnership with Bowie State University
  • CENTER FOR DISEASE CONTROL AND PREVENTION, ATLANTA, GA,
  • Monitoring Sodium and Selected Nutrients in Food
  • DISTRICT OF COLUMBIA, WASHINGTON, DC,
  • Research Partnership with the University of the District of Columbia
  • FOOD AND DRUG ADMINISTRATION, College Park, MD,
  • Food Composition Research and Database Expansion
  • HOWARD UNIVERSITY, INC., WASHINGTON, DC,
  • Research Partnership with Howard University
  • ILSI NORTH AMERICA, Washington, DC,
  • Dietary Small RNAs, the Human Gut Microbiome, and Influence on Human Health
  • Study of Sodium and Potassium Intake, Food Sources, and the Relationship to Health Measures in Adults
  • INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, 43204 REUS SPAIN, ,
  • Cashew Nut Consumption: Cardiovascular Disease Risk and Food Energy Availability
  • KONKUK UNIVERSITY, CHUNGJU 380-701, ,
  • Research Partnership with Konkuk University Division of Food and Bioscience (KKU)
  • NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC,
  • Food Forum
  • NATIONAL CANCER INSTITUTE, NIH, BETHESDA, MD,
  • National Food and Nutrient Analysis Program (NFNAP) - Analytic I Prebiotics
  • NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, Washington, DC,
  • Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean And Obese Individuals
  • NATIONAL INSTITUTE OF HEALTH, BETHESDA, MD,
  • Development of USDA Special Interest Database on Iodine in US Foods
  • USDA Dietary Supplement Ingredients Program
  • Methods for Identification and Authentication of Botanical Supplements using Spectral Fingerprints, DNA Barcodes,and Metabolite Profiles
  • NATIONAL INSTITUTES OF HEALTH, BALTIMORE, MD,
  • Collaboration of FSRG in Dietary Data Collection and Analysis for the Healthy Aging in the Neighborhoods of Diversity Across the Life Span Study
  • Food Composition Research and Database Expansion
  • John A. Milner Fellowship Program
  • NIH-NATIONAL CANCER INSTITUTE, BETHESDA, MD,
  • Nutrient Gene Interaction in Prostate Cancer Cells: Effects of I3C/DIM on AhR-Mediated Pathway
  • NORTH CAROLINA ARBORETUM SOCIETY, ASHEVILLE, NC,
  • Metabolomic Profiles and Chemical Fingerprints for Echinacea and Endophytic Fungi in Black Cohosh
  • NSF INTERNATIONAL, Ann Arbor, MI,
  • DNA Barcodes/Fingerprints, Chemical Fingerprints, and Metabolic Profiles for Botanical Supplements
  • OHIO STATE UNIVERSITY,THE, COLUMBUS, OH,
  • Diet-Genetic Interactions: Absorption and Metabolism of Phytonutrients from Different Brassica Vegetables
  • OHIO UNIVERSITY, ATHENS, OH,
  • Development of an Expert Program for Identification of Secondary Metabolites
  • OLD DOMINION UNIVERSITY RESEARCH FOUNDATION, NORFOLK, VA,
  • Research Partnership with Old Dominion University
  • PURDUE UNIVERSITY, WEST LAFAYETTE, IN,
  • Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean And Obese Individuals
  • QUALISOY, Chesterfield, MO,
  • Use of Trait Enhanced Soybean Oils to Reduce the Risk of Cardiometabolic Disease in At-Risk Adults
  • SHANGHAI JIAO TONG UNIVERSITY, SHANGHAI, ,
  • Research Partnership with Shanghai Jiao Tong University
  • SICHUAN UNIVERSITY, CHENGDU, ,
  • Research Partnership with Sichuan University, College of Light Industry, Textile and Food Engineering
  • TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX,
  • Nutrient Composition of Meat and Meat Products
  • Nutrient Composition of Meat and Meat Products
  • TRUSTEES OF TUFTS COLLEGE INC, SOMERVILLE, MA,
  • Vitamin K Analysis of Food and Dietary Supplements
  • UNIVERSITY OF AGRICULTURE & VETERINARY MED., , ,
  • Investigation on Phytochemical and Macronutrient Properties of Soybeans Grown in Romania
  • UNIVERSITY OF ILLINOIS, Urbana, IL,
  • Investigations on the Impact of Dietary Interventions on the Human Microbiome
  • Nutrition and Microbiome Research to Reduce the Risk of Cancer
  • UNIVERSITY OF MARYLAND, COLLEGE PARK, MD,
  • Adaptation in Polyphenol Bioavailability and Bioactivity During Long Term Exposure to Polyphenol-Rich Foods in Lean and Obese Individuals
  • Branded Foods Products Database (BFPDB) Automation and Ingredients
  • Metabolomic Methods for Plant and Animal Specimens
  • Nutrition Research with Walnuts to Reduce Risk of Disease
  • The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors
  • Health Promoting Roles of Food bio-Active Phenolic Compounds on Obesity-Altered Metabolic Functions and Physiology
  • The Study of Dietary Intakes of Adults and the Elderly and Related Survey Food and Beverage Databases
  • Collaborative Research on the Use of Trait Enhanced Soybean Oils to Reduce the Risk of Cardiometabolic Disease in At-Risk Adults
  • Metabolomic Methods for Plant and Animal Specimens
  • Development of Databases on Food Composition (CDC)
  • Research to Enhance Dietary Intake Collection Methodology and Technical Databases
  • Development of Databases on Composition of U.S. Foods
  • Collaborative Research to Study Diet-Genetic Interactions: Absorption and Metabolism of Phytonutrients from Different Brassica Vegetables
  • Studies on the Effects of I3C/DIM on AhR-mediated Pathway
  • USDA Food Data System Information Technologies for External Users
  • Development of Databases on Composition of U.S. Dietary Supplements
  • Development of Special Interest Database on Iodine in U.S. Foods
  • Studies on the Effects of Dietary Bioactive Components on Chronic Disease Prevention
  • Development of Databases on the Composition of U.S. Foods
  • Developing Food Patterns Equivalents and Assigning Selected Nutrients for the FoodAPS1 and IRI Foods
  • USDA Food Data System Information Technologies
  • Nutrition Research to Reduce the Risk of Cancer
  • Dietary Interventions to Reduce Risk of Chronic Disease
  • Cross-Kingdom Regulation Between Dietary Small RNAs and Human Gut Microbiome, and Its Influence on Human Health
  • Establishment of USDA Food Data System (FooDS)
  • Metabolomic Methods for Plant and Animal Specimens
  • Nutrition Research of Naturally Occurring Food Components to Reduce Risk of Cancer
  • UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL, CHAPEL HILL, NC,
  • Food Composition Research
  • UNIVERSITY OF VERMONT & STATE AGRICULTURAL, BURLINGTON, VT,
  • Health Promoting Roles of Food Bio-Active Phenolic Compounds on Obesity-Altered Hearth, and Kidney Functions
  • US ARMY RES. INST. OF ENVIRONMENTAL MEDICINE, NATICK, MA,
  • Physical Activity and its Impact on Glucose Metabolism and Fuel Management
  • USDA, ECONOMIC RESEARCH SERVICE, WASHINGTON, DC,
  • U.S. Point-of-Sale Data for USDA Databases
  • VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, Blacksburg, VA,
  • Development of Special Interest Database on Iodine in U.S.
  • Coordination of Food Sample Preparation and Analytical Quality Assurance for USDA Contracts (ODS)
  • Food Composition Research
  • Obtaining Selected Nutrient Values for Processed Eggs and related Foods in the U.S. for the USDA Food Composition Database (ARS FooDS)