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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
  • 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
  • NIH-NATIONAL CANCER INSTITUTE, 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
  • 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
  • VIRGINIA POLYTECHNIC INSTITUTE & STATE UNIVER, 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
  • Development of Special Interest Database on Iodine in U.S.