Soybean

Jan. 10, 2018

Henry T. Nguyen

Dr. Henry T. Nguyen is a Distinguished Professor of Plant Genetics at the University of Missouri. He was a founder and served as Director of the National Center for Soybean Biotechnology established by the U.S. Congress for over a decade (2004-2016). Before the current position, Dr. Nguyen was a professor of genetics at Texas Tech University and Texas A&M University System for 18 years. The Board of Regents at Texas Tech University awarded him the Paul Whitfield Horn distinguished professorship. He was awarded the Curators’ distinguished professorship by the University of Missouri in 2015. He has a distinguished career in…

Jan. 10, 2018

Kelly Nelson

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

Jan. 9, 2018

Felix Fritschi

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

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…