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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Components and Health Laboratory » Research » Collaborations

Collaborations

The Food Components and Health Laboratory has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

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 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
  • NIH NCI, BETHESDA, MD
  • Understanding Dietary Factors Affecting Colon and Liver Cancer Risk
  • NORTH CAROLINA AGRICULTURAL AND TECHNICAL STA, GREENSBORO, NC
  • A Nutrimetabolomic Approach to Identify Biomarkers of Whole Grain Intake
  • UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
  • 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
  • The Impact of Sugar Reduction on Perception of Sweetness and Food Intake
  • Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 1
  • Human Dietary Interventions to Reduce Risk of Chronic Diseases
  • 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