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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:

AMERICAN SOCIETY FOR NUTRITION, INC., ROCKVILLE, MD
  • Dietary Database Technical Support for National Surveillance
  • Technical Nutrition Support for National Dietary Databases (2020-2025)
    • MIDDLE TENNESSEE STATE UNIVERSITY, MURFREESBORO, TN
  • High Resolution Mass Spectral Database for Herbs and Foods
  • Development and Maintenance of a Botanical Database
    • 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 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
  • Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 2
  • Data Pooling Project for Investigation Red Meat and Omnivorous Dietary Patterns, and Human Health via Metabolomics and Machine Learning Methods
    • NATIONAL INSTITUTE OF FOOD AND AGRICULTURE, U, KANSAS CITY
  • Developing a Research Roadmap About Processed Foods, Food Processing, and Human Health in the Context of the US Food System
    • 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
    • NIH NCI, BETHESDA, MD
  • Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
  • Understanding Nutritionally Modifiable Risk Factors for Cancer Prevention
  • National Food and Nutrient Analysis Program (NFNAP) – Key Dietary Fibers and Fermentable Carbohydrates
  • USDA Dietary Supplement Ingredients Program-2
  • Understanding Dietary Factors Affecting Colon and Liver Cancer Risk
    • 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
    • NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
    • OHIO STATE UNIVERSITY, THE, COLUMBUS, OH
  • Evaluation of Dietary and Nutritional Assessment
    • OHIO UNIVERSITY, ATHENS, OH
  • Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
  • 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
    • OKLAHOMA STATE UNIVERSITY, STILLWATER, OK
  • Nitrates and Nitrites in Foods and Botanical Dietary 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
  • 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
  • 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
  • Glycoprofiling of Oligosaccharides in Foods
  • Glycomic and Proteomic Maps of Foods
  • Glutathione, Mono- and Di-saccharides, Oligosaccharides in Foods
    • UNIVERSITY OF FLORIDA, GAINESVILLE, FL
  • Purines in Foods and Dietary Supplements
    • UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
  • USDA Dietary Supplement Ingredient Program
  • 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
  • Food Data Research and Impact of Processing on Nutrients of Public Health Importance
  • The USDA Dietary Supplement Ingredients Program-3
  • Multi-Omics Approach to Elucidate Bio-Markers of Food and Beverage Intake
  • Technical Applications Used in Monitoring, Processing, and Reporting Dietary Intakes of U.S. Population
  • Human Dietary Interventions to Reduce Risk of Chronic Diseases
  • Food Yield and Composition
  • The Study of Dietary and Nutritional Assessment of Older Adults
  • The USDA Dietary Supplement Ingredients Program-2
  • USDA FoodData Central Optimization
  • Nutrients of Public Health Importance in USDA Food Composition Data
  • Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
  • USDA FoodData Central Optimization
  • Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
  • Metabolomic Methods for Plant and Animal Specimens
  • Absorption, Distribution, Metabolism and Excretion of Food Components and their Impact on Chronic Disease Risk
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
  • Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods
  • The Potential Contribution of Beta-Carotene Metabolites to Cancer Risk
    • 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
    • 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, Phase II
    • VANDERBILT UNIVERSITY MEDICAL CENTER, NASHVILLE
  • Bio-informatics Approach for Precision Nutrition
    • VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIV, BLACKSBURG, VA
  • Analytic II Prebiotics, Carbohydrates and Dietary Fiber
  • Development of Databases on Composition of U.S. Foods
  • Analysis of Prebiotics, Carbohydrates and Dietary Fiber in USDA Foundation Foods
  • Analysis of Foods for FoodData Central (FDC)
  • Laboratory Support for Analysis of Foods for FoodData Central (FDC)
  • Food Composition and Food Yields in FNS Nutrition Programs