Soybean

Jan. 10, 2018

Kelly Nelson

Educational background Ph.D. Crop and Soil Sciences, Michigan State University…
Felix Fritschi

Jan. 9, 2018

Felix Fritschi

Educational background Ph.D. Plant Biology, University of California, Davis…
Kevin Bradley

Jan. 9, 2018

Kevin Bradley

Educational background Ph.D. Plant Pathology, Physiology, and Weed Science, Virginia Tech B.S. Agriculture, Ferrum College Courses taught PLNT_SCI 8420: Herbicide Mode of Action and Symptomology…

July 20, 2017

Bongkosh (Jeab) Vardhanabhuti

Food ingredient technology The research focuses on the application of colloid and material sciences in revolutionizing food ingredient development for enhanced food quality. This interdisciplinary approach aims to explore the intricate interactions between different materials at a molecular level, thereby enabling the creation of ingredients that contribute to improved taste, texture, stability, and health benefits in various food formulations.  Sustainable processing of food ingredients The research focuses on advancing sustainable methods in the processing of food ingredients to address environmental concerns while maintaining their functionality and sensory quality. By prioritizing sustainability, the study aims to develop and optimize processing techniques…