Collaborations

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

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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 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

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

Impact of Food and Particulates on Metabolic Risk

Biological Effects of Particles Generated by Biodiesel Fuels and Wildfires