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., BETHESDA, MD
Technical Nutrition Support for National Dietary Databases
Technical Nutrition Support for National Dietary Databases (2020-2025)
ASPEN GLOBAL CHANGE INSTITUTE, INC, Basalt, CO
Innovating Global Fruit and Vegetable Food Systems to Help Bring Sustainable Nutrition Security
BOWIE STATE UNIVERSITY, 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
DAIRY MANAGEMENT, INC., ROSEMONT, IL
Estimating the Nutritive Value of Fluid Cow’s Milk in the U.S.
FOOD & DRUG ADMINISTRATION, SILVER SPRING, MD
Food Composition Research for the FDC Foundation Foods
FOOD AND DRUG ADMINISTRATION, College Park, MD
Food Composition Research and Database Expansion
Foundation Foods and Effect of Processing for FoodData Central
National Food and Nutrient Analysis Program
INTERNATIONAL CHEMISTRY TESTING, Milford
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
INTERNATIONAL NUT AND DRIED FRUIT COUNCIL, 43204 REUS SPAIN
Cashew Nut Consumption: Cardiovascular Disease Risk and Food Energy Availability
JOHNS HOPKINS UNIVERSITY, THE, BALTIMORE, MD
Environmental Impact on Nutrient Profiles of Fruits and Vegetables
A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis
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
MUSHROOM COUNCIL, SAN JOSE, CA
Potential Role of Dietary Mushroom in Promoting Brain Health
NATIONAL ACADEMY OF SCIENCES, WASHINGTON, DC
Food Forum
National Academy of Sciences Food and Nutrition Board Food Forum
Food Forum
NATIONAL CATTLEMEN'S BEEF ASSOCIATION, Centennial, CO
Phase II - Analytical Phase of The Dose-Response Effects of Lean Beef in a Mediterranean-Style Dietary Pattern on CVD Risk Factors
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 US Foods
Development of USDA Special Interest Database on Iodine in U.S. Foods
NATIONAL INSTITUTES OF HEALTH, BETHESDA, MD
Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
USDA Dietary Supplement Ingredients Program
Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of PACs in Commercial Cranberry Dietary Supplements
USDA Dietary Supplement Ingredients Program
Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
Nutrient Gene Interaction in Prostate Cancer Cells: Effects of I3C/DIM on AhR-Mediated Pathway
Immune-Preventive Effects of I3C/DIM in Citrobacter Rodentium-Infected Mouse Model
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
Collaboration Agreement for the Transfer of Human Data
NATIONAL INSTITUTES OF HEALTH, NATIONAL CANCE, BETHESDA, MD
National Food and Nutrient Analysis Program (NFNAP) - Analytic I Prebiotics
National Food and Nutrient Analysis Program (NFNAP) - Analytic I Prebiotics
Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
Study of Nutrients Gene Interaction
Foundation Foods and Analysis of Complex Carbohydrates
Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
Study of Nutrients Gene Interaction
NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC
A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
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
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
RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY, NEW BRUNSWICK, NJ
Foods, Microbiome and Bone Health Workshop
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
TRUSTEES OF TUFTS COLLEGE, BOSTON, MA
Mechanisms of Neurodegeneration in a Porcine Model of Diet-Induced CVD
TRUSTEES OF TUFTS UNIVERSITY INC, SOMERVILLE, MA
Vitamin K Analysis of Food and Dietary Supplements
UNIVERSITY OF BRITISH COLUMBIA, THE
Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
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 ILLINOIS, Urbana, IL
Nutrition and Microbiome Research to Reduce the Risk of Cancer
UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
Studies on the Effects of I3C/DIM on AhR-mediated Pathway
Expansion of the Dietary Supplement Ingredient Database
Metabolomic Methods for Plant and Animal Specimens
Development of Databases on Composition of U.S. Dietary Supplements
USDA Food Data System Information Technologies
Development of Databases on the Composition of U.S. Foods
Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use
USDA Dietary Supplement Ingredient Program
Modulation of Inflammation in Obese Individuals After Consuming a Functional Tomato-Soy Juice
A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis
Food Data Research and Impact of Processing on Nutrients of Public Health Importance
Nutrients of Public Health Importance in USDA Food Composition Data
Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
Study on Immune Modulatory Effects of Cruciferous Vegetable-Derived Bioactive Compounds
Developing Food Patterns Equivalents and Assigning Selected Nutrients for the FoodAPS1 and IRI Foods
USDA Food Data System Information Technologies for External Users
Branded Foods Products Database (BFPDB) Automation and Ingredients
Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
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
Nutrition Research to Identify Dietary Compounds that Reduce the Risk of Cancer
Cross-Kingdom Regulation Between Dietary Small RNAs and Human Gut Microbiome, and Its Influence on Human Health
Metabolizable Energy Value of Pulses in the Human Diet
The Impact of Different Approaches to Dietary Sugar Reduction on Food Preference and Intake
USDA FoodData Central Optimization
Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of Commercial Cranberry Dietary Supplements
Dietary Interventions to Reduce Risk of Chronic Disease
Studies on the Effects of Dietary Bioactive Components on Chronic Disease Prevention
Metabolomic Methods for Plant and Animal Specimens
Development of Special Interest Database on Iodine in U.S. Foods
Probiotics, Dietary Fiber and Influences on the Microbiome
Establishment of USDA Food Data System (FooDS)
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
UNIVERSITY OF VERMONT & STATE AGRICULTURAL CO, 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
Room Calorimeter Evaluation of Ambulatory Metabolic Monitoring System that Predicts Metabolic Fuel Use
USDA, ECONOMIC RESEARCH SERVICE, WASHINGTON, DC
U.S. Point-of-Sale Data for USDA Databases
USDA, FOOD AND NUTRITION SERVICE, ALEXANDRIA, VA
Food Buying Guide (FBG) for Child Nutrition Programs: Food Yield Studies and Food Component Analyses, Phase II
VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, Blacksburg, VA
Development of Special Interest Database on Iodine in U.S.
VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIV, BLACKSBURG, VA
Environmental Impact on Nutrient Profiles of Foods
Analytic II Prebiotics, Carbohydrates and Dietary Fiber
Development of Databases on Composition of U.S. Foods
Analysis of Foundation Foods and Ingredients to Support the FoodData Central
Development of Databases on Composition of U.S. Foods
Analytic II Prebiotics, Carbohydrates and Dietary Fiber