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 FOUNDATION, BOWIE, MD
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 & DRUG ADMINISTRATION, SILVER SPRING, MD
Food Composition Research for the FDC Foundation Foods
FOOD AND DRUG ADMINISTRATION, College Park, MD
National Food and Nutrient Analysis Program
HEALTH CANADA
USDA Global Branded Foods Product Database (USDA Global BFPD) Phase 2 New Data Flow – Canadian Expansion
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
NATIONAL INSTITUTE OF HEALTH, BETHESDA, MD
Development of USDA Special Interest Database on Iodine in U.S. Foods
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
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
National Food and Nutrient Analysis Program (NFNAP) – Key Dietary Fibers and Fermentable Carbohydrates
NATIONAL INSTITUTES OF HEALTH, NATIONAL CANCE, BETHESDA, MD
Foundation Foods and Analysis of Complex Carbohydrates
NIH, HHS, DIVISION OF PAYMENT MANAGEMENT, ROCKVILLE, MD
Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
USDA Dietary Supplement Ingredients Program-2
OHIO UNIVERSITY, ATHENS, OH
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
SIMON FRASER UNIVERSITY, BURNABY
Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
TRUSTEES OF TUFTS UNIVERSITY INC, SOMERVILLE, MA
Vitamin K Analysis of Food 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
UNIVERSITY OF MARYLAND, COLLEGE PARK, COLLEGE PARK, MD
Metabolomic Methods for Plant and Animal Specimens
Nutrients of Public Health Importance in USDA Food Composition Data
Metabolomic Methods for Plant and Animal Specimens
USDA Food Data System Information Technologies for External Users
Establishment of USDA Food Data System (FooDS)
Branded Foods Products Database (BFPDB) Automation and Ingredients
USDA FoodData Central Optimization
Food Data Research and Impact of Processing on Nutrients of Public Health Importance
Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
USDA Dietary Supplement Ingredient Program
Food Yield and Composition
Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
The USDA Dietary Supplement Ingredients Program-2
UNIVERSITY OF MASSACHUSETTS, Hadley, MA
USDA FoodData Central: Integration of Food Science and Technology
UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL, CHAPEL HILL, NC
Food Composition Research
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
Food Composition and Food Yields in FNS Nutrition Programs
Development of Databases on Composition of U.S. Foods
Analysis of Foundation Foods and Ingredients to Support the FoodData Central
Analytic II Prebiotics, Carbohydrates and Dietary Fiber
Analytic II Prebiotics, Carbohydrates and Dietary Fiber
Development of Databases on Composition of U.S. Foods