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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Collaborations

Collaborations

The Food Quality Laboratory has a long and productive history of collaborative research involving stakeholders.


Current collaborators and projects:

BGI AMERICAS CORPORATION, Cambridge, MA,
  • Next Generation Sequences to Uncover Fungal Virulence and Fungicide Resistance Mechanisms(s) in the Blue Mold Fungus
  • UNIVERSITY OF MARYLAND, COLLEGE PARK, MD,
  • Effects of Muskmelon Cultivar and Cover Crops on Soil Biodiversity, and Plant and Human Disease Suppression During Organic Production
  • An Engineering Approach to Improving Food Quality While Reducing Labor Costs
  • Improving Food Quality and Shelf Life through New Technology Development and Process Optimization in Supply Chain
  • UNIVERSITY OF MASSACHUSETTS, Lowell, MA,
  • Improving Produce Quality and Reducing Post-Harvest Loss and Wastes
  • UNIVERSITY OF TENNESSEE, KNOXVILLE, TN,
  • Global Characterization of Genes Affecting Strawberry Fruit Phenolics Biosynthesis and Postharvest Quality