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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., 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, BALTIMORE, MD
  • Collaboration Agreement for the Transfer of Human Data
  • 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
    • 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
    • NIH-NATIONAL CANCER INSTITUTE, BETHESDA, MD
  • 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
    • 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 AGRICULTURE & VETERINARY MED.
  • Investigation on Phytochemical and Macronutrient Properties of Soybeans Grown in Romania
    • 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
  • Health Promoting Roles of Food Bio-Active Phenolic Compounds on Obesity-Altered Hearth, and Kidney Functions
    • UNIVERSITY OF VERMONT & STATE AGRICULTURAL CO, 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, ECONOMIC RESEARCH SERVICE, WASHINGTON, DC
  • U.S. Point-of-Sale Data for USDA Databases
    • VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, 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
  • Development of Special Interest Database on Iodine in U.S.