ARS HomeNortheast AreaBeltsville, Maryland (BHNRC)Beltsville Human Nutrition Research CenterMethods and Application of Food Composition LaboratoryResearch

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**Collaborations**
The Methods and Application of Food Composition Laboratory has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:
                            Method and Database Development and Validation for Dietary Supplements                        
                            High Resolution Mass Spectral Database for Herbs and Foods                        
                            USDA Dietary Supplement Ingredients Program-2                        
                            Food Composition Research for FoodData Central and Database Expansion of Foundation Foods                        
                            Nutrient data on watermelon rind and flesh for publication in the USDA Foundation Foods Database in FoodData Central (FDC)                        
                            USDA Dietary Supplement Ingredients Program-2                        
                            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                        
                            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                        
                            Nitrates and Nitrites in Foods and Botanical Dietary Supplements                        
                            TeraHerz (THz) Raman and X-Ray Diffraction (XRD) Characterization of Dietary Fiber                        
                            Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central                        
                            Composition of Meats and Meat Products                        
                            Vitamin K in Foods and Dietary Supplements                        
                            Glycomic and Proteomic Maps of Foods                        
                            Glycoprofiling of Oligosaccharides in Foods                        
                            Glycomic and Proteomic Maps of Foods                        
                            Purines in Foods and Dietary Supplements                        
                            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                        
                            Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods                        
                            Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods                        
                            The USDA Dietary Supplement Ingredients Program-2                        
                            USDA FoodData Central Optimization                        
                            The USDA Dietary Supplement Ingredients Program-3                        
                            Food Yield and Composition                        
                            USDA FoodData Central: Integration of Food Science and Technology                        
                            Nitrates and Nitrites in Foods and Botanical Dietary Supplements                        
                            Analytic II Prebiotics, Carbohydrates and Dietary Fiber                        
                            Development of Databases on Composition of U.S. Foods                        
                            Laboratory Support for Analysis of Foods for FoodData Central (FDC)                        
                            Food Composition and Food Yields in FNS Nutrition Programs