Cities and Research Labs in North Carolina

• Raleigh, NC

• Plant Science Research: Research involved in the use of plant molecular genetics, classical genetics, and plant breeding for crop improvement; development of superior populations and germplasm of cereal grains (corn, wheat, oat, and barley); development of new techniques to evaluate, manage and control disease in cereal (More)
• Soybean and Nitrogen Fixation Research: Soybean & Nitrogen Fixation (SNF): Broaden the narrow genetic base of U.S. soybean breeding by genetically tapping into the treasure trove of genetic resources of the USDA soybean germplasm collection. Research will harness genetic diversity in the USDA collection to develop new germplasm which (More)
• Food Science and Market Quality and Handling Research Unit: Our mission is to develop and deliver state-of-the-art, science-based methods that improve the post-harvest processing, preservation, quality, marketing and consumption of safe and nutritious foods. This effort extends to the development of value-added food and feed. A top priority is ensuring the (More)

National Programs in North Carolina

• Food Safety (animal and plant products) (108)
• Sustainable Agricultural Systems Research (216)
• Plant Genetic Resources, Genomics and Genetic Improvement (301)
• Product Quality and New Uses (306)

• Appropriated Projects in North Carolina

  • Genetic Diversity and Disease Resistance in Maize ( Plant Science Research )
  • Improving Abiotic and Biotic Stress Tolerance of Small Grains ( Plant Science Research )
  • Strategies to Optimize Productivity through Enhancement of Plant Stress Tolerance and Agroecological Farming Systems in the Southeastern US ( Plant Science Research )
  • Exploiting Genetic Diversity to Improve Environmental Resilience, Seed Composition, Yield, and Profitability of U.S. Soybean ( Soybean and Nitrogen Fixation Research )
  • Improvement and Maintenance of Peanuts, Peanut Products and Related Peanut Product Flavor, Shelf Life, Functional Characteristics ( Food Science and Market Quality and Handling Research )
  • Improved Vegetable Processing Methods to Reduce Environmental Impact, Enhance Product Quality and Reduce Food Waste ( Food Science and Market Quality and Handling Research )
  • Influence of Ingredients and Processing Methods on the Safety of Fermented and Acidified Foods ( Food Science and Market Quality and Handling Research )