Nutrition, Food Safety, and Quality

Coordinate and lead Agricultural Research Service research to: define the role of food and its components in optimizing health for all Americans; develop tests and processes that keep the food supply safe; reduce and control pathogens and toxins in agricultural products; and improve the economic viability and competitiveness of American agriculture by enhancing the quality and utilization of agricultural commodities for the benefit of producers and consumers.

Open to all.

The quality and availability of a nutritious and safe food supply may be impacted by climate change. This program conducts research to help ensure human nutrition and food safety under changing climate and weather conditions.