Exploring Koji Malt - Barley Fermentation - a Unique Culinary Ingredient

Aline Brido

PhD Candidate

koji fermentation

 

 

Nematode Community Structure in Barley Crop Sequence

Andrew Burkhardt

PhD Candidate

Plant Parasitic Nematodes

Accelerating the Development of Barley Varieties for Improved Forage Quality and Yield

Traci Hoogland

PhD Candidate

Forage research plots 

Genetic Inheritance of Seed and Head Morphology

 

Megan Getz

MS Candidate

NAM barley parental lines

 

 

 

Fertility and Management of Malting Barley

Dylan Mangel

MS Candidate

Fertility field trial

Seed Shape Impact on Malt

Evan Crittenden

Undergraduate Researcher

Chapon test performed on varied barley lines

Acid Tolerance

Joe Jensen

Undergraduate Research Project

Barley grown in acid and neutral media

 
 
 

 

Physiology and Genetics of Root System's

Jessical WIlliams

PhD Candidate

 Clear potted plants

 

 

Developing a Screening Method to Identify Acid-Tolerant Varieties

 Lukas Blythe

Undergraduate Researcher

Barley stalks in seperated testing individual stems

 

Malting Process

 

Joe Jensen

PhD Candidate

Table of diffrent malt grades

Student Posters

Developing Acid Tolerance Screening for a Breeding Program

Joe Jensen 

Undergraduate Reserch Project

pH meter in acid soil

 

B-Glucans and Anthocyanins in Barley for Human Consumption

Nathan Sigler

Undergraduate Research Project

purble barley grains on a 6-row head