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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Methods and Application of Food Composition Laboratory » Research » Collaborations
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, MD
  • Analysis of Secondary Metabolites in Plants
    • COMPLETE PHYTOCHEMICAL SOLUTIONS, LLC, Cambridge
  • Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of Commercial Cranberry Dietary Supplements
    • DAIRY MANAGEMENT, INC., ROSEMONT, IL
  • Estimating the Nutritive Value of Fluid Cow’s Milk in the U.S.
    • FOOD & DRUG ADMINISTRATION, SILVER SPRING, MD
  • Food Composition Research for the FDC Foundation Foods
    • FOOD AND DRUG ADMINISTRATION, College Park, MD
  • Food Composition Research and Database Expansion
  • Foundation Foods and Effect of Processing for FoodData Central
  • National Food and Nutrient Analysis Program
    • INTERNATIONAL CHEMISTRY TESTING, Milford
  • 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 US Foods
  • Development of USDA Special Interest Database on Iodine in U.S. Foods
    • NATIONAL INSTITUTES OF HEALTH, BETHESDA, MD
  • Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
  • USDA Dietary Supplement Ingredients Program
  • Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of PACs in Commercial Cranberry Dietary Supplements
  • USDA Dietary Supplement Ingredients Program
  • 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 INSTITUTES OF HEALTH, NATIONAL CANCE, BETHESDA, MD
  • National Food and Nutrient Analysis Program (NFNAP) - Analytic I Prebiotics
  • National Food and Nutrient Analysis Program (NFNAP) - Analytic I Prebiotics
  • Foundation Foods and Analysis of Complex Carbohydrates
    • NSF INTERNATIONAL, Ann Arbor, MI
  • DNA Barcodes/Fingerprints, Chemical Fingerprints, and Metabolic Profiles for Botanical Supplements
    • 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
    • TEXAS TECH UNIVERSITY SYSTEM, LUBBOCK, TX
  • Nutrient Composition of Meat and Meat Products
    • TRUSTEES OF TUFTS UNIVERSITY INC, SOMERVILLE, MA
  • Vitamin K Analysis of Food and Dietary Supplements
    • UNIVERSITY OF BRITISH COLUMBIA, THE
  • Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
    • 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
  • Expansion of the Dietary Supplement Ingredient Database
  • Metabolomic Methods for Plant and Animal Specimens
  • Development of Databases on Composition of U.S. Dietary Supplements
  • USDA Food Data System Information Technologies
  • Development of Databases on the Composition of U.S. Foods
  • Metabolomic Methods for Plant and Animal Specimens
  • Branded Foods Products Database (BFPDB) Automation and Ingredients
  • Food Data Research and Impact of Processing on Nutrients of Public Health Importance
  • Nutrients of Public Health Importance in USDA Food Composition Data
  • Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
  • USDA Dietary Supplement Ingredient Program
  • Development of Special Interest Database on Iodine in U.S. Foods
  • Probiotics, Dietary Fiber and Influences on the Microbiome
  • Establishment of USDA Food Data System (FooDS)
  • USDA FoodData Central Optimization
  • Total Proanthocyanidin (PAC) Content and A-type and B-type Ratios of Commercial Cranberry Dietary Supplements
  • USDA Food Data System Information Technologies for External Users
    • UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL, CHAPEL HILL, NC
  • Food Composition Research
    • USDA, ECONOMIC RESEARCH SERVICE, WASHINGTON, DC
  • U.S. Point-of-Sale Data for USDA Databases
    • 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 & STATE UNIVER, Blacksburg, VA
  • Development of Special Interest Database on Iodine in U.S.
    • VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIV, BLACKSBURG, VA
  • Environmental Impact on Nutrient Profiles of Foods
  • Analytic II Prebiotics, Carbohydrates and Dietary Fiber
  • Development of Databases on Composition of U.S. Foods
  • Analysis of Foundation Foods and Ingredients to Support the FoodData Central
  • Development of Databases on Composition of U.S. Foods
  • Analytic II Prebiotics, Carbohydrates and Dietary Fiber