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                    U.S. DEPARTMENT OF AGRICULTURE
 Methods and Application of Food Composition Laboratory: Beltsville, MD
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ARS Home Northeast Area Beltsville, Maryland (BHNRC) Beltsville Human Nutrition Research Center Methods and Application of Food Composition Laboratory





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Research Programs and Projects at this LocationARS research is organized into National Programs. Within each National Program are research projects. Listed below are  the National Programs and research projects currently conducted at this location.
Clicking on a National Program (NP) will take you  to the main ARS site for more information on the program. Clicking on a research  project title will take you to more information on the project.  Current View: All Projects   Show All Projects ||
         Appropriated Projects Only   Human Nutrition
                           (NP #107)Farm to Table Factors: Impact of Production, Processing, and Preparation on Food Composition
                              (In-House Appropriated)Foodomics: New Tools for Food Composition
                              (In-House Appropriated)Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
                              (Cooperative Agreement)The USDA Dietary Supplement Ingredients Program-2
                              (Cooperative Agreement)Vitamin K in Foods and Dietary Supplements
                              (Cooperative Agreement)Food Composition Research for FoodData Central and Database Expansion of Foundation Foods
                              (Interagency Reimbursable Agreement)Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
                              (Interagency Reimbursable Agreement)Method and Database Development and Validation for Dietary Supplements
                              (Interagency Reimbursable Agreement)Methods for Chemical Authentication of Botanical Supplements and Ingredients
                              (Interagency Reimbursable Agreement)USDA Dietary Supplement Ingredients Program-2
                              (Interagency Reimbursable Agreement)USDA Dietary Supplement Ingredients Program-2
                              (Interagency Reimbursable Agreement)USDA Dietary Supplement Ingredients Program-2
                              (Interagency Reimbursable Agreement)USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
                              (Interagency Reimbursable Agreement)USDA-NIH/ODS, FDA Iodine Database and Special Interest Databases on Purines, Nitrates/Nitrites, Glucosinolates
                              (Interagency Reimbursable Agreement)Advanced Technology for Rapid Comprehensive Analysis of the Chemical Components of Foods
                              (Non-Assistance Cooperative Agreement)Analytic II Prebiotics, Carbohydrates and Dietary Fiber
                              (Non-Assistance Cooperative Agreement)Composition of Meats and Meat Products
                              (Non-Assistance Cooperative Agreement)Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
                              (Non-Assistance Cooperative Agreement)Development of a Survey Course for Chemometrics and Data Handling for Analysts
                              (Non-Assistance Cooperative Agreement)Development of Databases on Composition of U.S. Foods
                              (Non-Assistance Cooperative Agreement)Food Composition and Food Yields in FNS Nutrition Programs
                              (Non-Assistance Cooperative Agreement)Food Data Research and Impact of Processing on Nutrients of Public Health Importance
                              (Non-Assistance Cooperative Agreement)Food Yield and Composition
                              (Non-Assistance Cooperative Agreement)Glycomic and Proteomic Maps of Foods
                              (Non-Assistance Cooperative Agreement)Glycomic and Proteomic Maps of Foods
                              (Non-Assistance Cooperative Agreement)Glycoprofiling of Oligosaccharides in Foods
                              (Non-Assistance Cooperative Agreement)High Resolution Mass Spectral Database for Herbs and Foods
                              (Non-Assistance Cooperative Agreement)Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
                              (Non-Assistance Cooperative Agreement)Investigation of Iodine, Purines, Glucosinolate and Nitrates/Nitrites in Foods
                              (Non-Assistance Cooperative Agreement)Laboratory Support for Analysis of Foods for FoodData Central (FDC)
                              (Non-Assistance Cooperative Agreement)Nitrates and Nitrites in Foods and Botanical Dietary Supplements
                              (Non-Assistance Cooperative Agreement)Nitrates and Nitrites in Foods and Botanical Dietary Supplements
                              (Non-Assistance Cooperative Agreement)Nutrients of Public Health Importance in USDA Food Composition Data
                              (Non-Assistance Cooperative Agreement)Purines in Foods and Dietary Supplements
                              (Non-Assistance Cooperative Agreement)TeraHerz (THz) Raman and X-Ray Diffraction (XRD) Characterization of Dietary Fiber
                              (Non-Assistance Cooperative Agreement)The USDA Dietary Supplement Ingredients Program-2
                              (Non-Assistance Cooperative Agreement)The USDA Dietary Supplement Ingredients Program-3
                              (Non-Assistance Cooperative Agreement)USDA FoodData Central Optimization
                              (Non-Assistance Cooperative Agreement)USDA FoodData Central: Integration of Food Science and Technology
                              (Non-Assistance Cooperative Agreement)Vocabulary, Thesaurus and Ontology Development for USDA FoodData Central
                              (Non-Assistance Cooperative Agreement)Nutrient data on watermelon rind and flesh for publication in the USDA Foundation Foods Database in FoodData Central (FDC)
                              (Trust Fund Cooperative Agreement)Sustainable Agricultural Systems Research
                           (NP #216)Foodomics: New Tools for Food Composition
                              (In-House Appropriated)Development of Analytical and Chemometric Methods for Identification and Authentication of Foods and Botanical Supplements
                              (Cooperative Agreement)Method and Database Development and Validation for Dietary Supplements
                              (Interagency Reimbursable Agreement)Methods for Chemical Authentication of Botanical Supplements and Ingredients
                              (Interagency Reimbursable Agreement)Analytic II Prebiotics, Carbohydrates and Dietary Fiber
                              (Non-Assistance Cooperative Agreement)Comprehensive Analysis of Food Energy and Bioactive Secondary Metabolites in Foods
                              (Non-Assistance Cooperative Agreement)Development of a Survey Course for Chemometrics and Data Handling for Analysts
                              (Non-Assistance Cooperative Agreement)TeraHerz (THz) Raman and X-Ray Diffraction (XRD) Characterization of Dietary Fiber
                              (Non-Assistance Cooperative Agreement)


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