Collaborations
The Methods and Application of Food Composition Laboratory has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
BOWIE STATE UNIVERSITY, BOWIE
Analysis of Secondary Metabolites in Plants
COMPLETE PHYTOCHEMICAL SOLUTIONS, CAMBRIDGE
Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of Commercial Cranberry Dietary Supplements
FOOD AND DRUG ADMINISTRATION, College Park, MD
National Food and Nutrient Analysis Program
INTERNATIONAL CHEMISTRY TESTING, HOPKINTON
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
JOHNS HOPKINS UNIVERSITY, THE, BALTIMORE, MD
Environmental Impact on Nutrient Profiles of Fruits and Vegetables
MIDDLE TENNESSEE STATE UNIVERSITY, MURFREESBORO, TN
Development of Expert Computer Programs for Identification of Secondary Metabolites in Mass Spectral Data
Development and Maintenance of a Botanical Database
NATIONAL INSTITUTES OF HEALTH, BETHESDA, MD
USDA Dietary Supplement Ingredients Program
USDA Dietary Supplement Ingredients Program-2
Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
NIH NCI, BETHESDA, MD
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
Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
National Food and Nutrient Analysis Program (NFNAP) – Key Dietary Fibers and Fermentable Carbohydrates
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
Methods for Chemical Authentication of Botanical Supplements and Ingredients
OHIO UNIVERSITY, ATHENS, OH
Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
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
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
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
UNIVERSITY OF CALIFORNIA, DAVIS, DAVIS, CA
Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central (university of California)
Glycomic and Proteomic Maps of Foods
Glycoprofiling of Oligosaccharides in Foods
Glycomic and Proteomic Maps of 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
Nutrients of Public Health Importance in USDA Food Composition Data
Metabolomic Methods for Plant and Animal Specimens
Food Data Research and Impact of Processing on Nutrients of Public Health Importance
Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
Metabolomic Methods for Plant and Animal Specimens
Food Yield and Composition
The USDA Dietary Supplement Ingredients Program-2
USDA FoodData Central Optimization
Nutrients of Public Health Importance in USDA Food Composition Data
The USDA Dietary Supplement Ingredients Program-2
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
USDA, FOOD AND NUTRITION SERVICE, ALEXANDRIA, VA
Food Buying Guide (FBG) for Child Nutrition Programs: Food Yield Studies and Food Component Analyses, Phase II
VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIV, BLACKSBURG, VA
Environmental Impact on Nutrient Profiles of Foods
Development of Databases on Composition of U.S. Foods
Food Composition and Food Yields in FNS Nutrition Programs
Analytic II Prebiotics, Carbohydrates and Dietary Fiber
Development of Databases on Composition of U.S. Foods
Laboratory Support for Analysis of Foods for FoodData Central (FDC)
Analysis of Prebiotics, Carbohydrates and Dietary Fiber in USDA Foundation Foods