Botanical Dietary Supplements and Herbal Medicines • Development of quality standards for botanical dietary ingredients and supplements, and herbal medicine ingredients from the Americas, East Asia, South Asia, and possibly Africa. Adulteration and contamination of botanicals and phytochemicals. Types of ingredients may include plant parts, plant powders, plant extracts, fungi, algae and lichens; classes of compounds include a variety of natural product constituents, in particular cannabinoids, and complex macromolecules such as carbohydrates, procyanidins/condensed tannins. Contaminants analysis including methods and limits for aflatoxins, pesticide residues, and pyrrolizidine alkaloids. Dietary supplement dosage forms including tablets, capsules (hard-shell and soft gels), sachets, gummies, and their performance analysis such as dissolution and disintegration. Non-Botanical Dietary Supplements • Development of quality standards for non-botanical dietary ingredients and supplements. Application of modern analytical methods for compendial use, oxidative oils analysis. Types of ingredients include amino acids, carbohydrates (simple and complex), mineral salts and complexes, oils, fatty acids and other lipids, probiotics and live biotherapeutic products, dietary proteins, small molecules, vitamins and preparations, nanomaterials. Dietary supplement dosage forms including tablets, capsules (hard-shell and soft gels), gummies, Manufacturing, and formulation; Performance testing (dissolution, disintegration), and their performance analysis such as dissolution and disintegration. Dietary Supplements Admission Evaluation & Labeling • Evaluation of safety-based on human data (clinical studies and adverse events), toxicological data (in vivo/animal studies and in vitro studies), and potential interactions for a variety of dietary ingredients including plants, plant extracts, probiotics, proteins, amino acids, oils, and others to determine their admissibility into the USP compendia. Food Ingredients • Development of standards of food ingredients for the Food Chemicals Codex (FCC). Adulteration and contamination issues in food ingredients (elemental impurities, residual solvents, pesticides, mycotoxins, microbial), especially those consumed by vulnerable populations. Development of standards and solutions for priority ingredients for special nutrition needs. Development of advanced methods/ guidelines that support standards for prioritized novel and emerging ingredients. Advocacy for our work and collaboration with FDA and other regulatory agencies.