Collaborations
The Methods and Application of Food Composition Laboratory has a long and productive history of collaborative research involving stakeholders.
Current collaborators and projects:
MIDDLE TENNESSEE STATE UNIVERSITY, MURFREESBORO, TN
High Resolution Mass Spectral Database for Herbs and Foods
Development and Maintenance of a Botanical Database
NATIONAL INSTITUTES OF HEALTH, BETHESDA, MD
USDA Dietary Supplement Ingredients Program-2
Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
NIH NCI, BETHESDA, MD
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
USDA Dietary Supplement Ingredients Program-2
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
USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
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 a Survey Course for Chemometrics and Data Handling for Analysts
Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
OKLAHOMA STATE UNIVERSITY, STILLWATER, OK
Nitrates and Nitrites in Foods and Botanical Dietary 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
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
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
The USDA Dietary Supplement Ingredients Program-2
Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
Nutrients of Public Health Importance in USDA Food Composition Data
Food Data Research and Impact of Processing on Nutrients of Public Health Importance
The USDA Dietary Supplement Ingredients Program-3
Food Yield and Composition
Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
Metabolomic Methods for Plant and Animal Specimens
Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods
The USDA Dietary Supplement Ingredients Program-2
USDA FoodData Central Optimization
Nutrients of Public Health Importance in USDA Food Composition Data
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
VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIV, BLACKSBURG, VA
Analytic II Prebiotics, Carbohydrates and Dietary Fiber
Development of Databases on Composition of U.S. Foods
Analysis of Prebiotics, Carbohydrates and Dietary Fiber in USDA Foundation Foods
Laboratory Support for Analysis of Foods for FoodData Central (FDC)
Food Composition and Food Yields in FNS Nutrition Programs