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 CATTLEMEN'S BEEF ASSOCIATION, CENTENNIAL, CO

Data Pooling Project for Investigation Red Meat and Omnivorous Dietary Patterns, and Human Health via Metabolomics and Machine Learning Methods

Effect of Minimally Processed Meat and Further Processed Meat on Biomarkers and Risk Factors for Cancer and Cardiovascular Disease - Phase 2

UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD

Absorption, Distribution, Metabolism and Excretion of Food Components and their Impact on Chronic Disease Risk

Human Dietary Interventions to Reduce Risk of Chronic Diseases

Human Dietary Interventions to Reduce Risk of Chronic Diseases

The Impact of Sugar Reduction on Perception of Sweetness and Food Intake

UNIVERSITY OF VERMONT & STATE AGRICULTURAL CO, BURLINGTON, VT

Biological Effects of Particles Generated by Biodiesel Fuels and Wildfires