Our Research Team
PI: David Van Sanford (email@example.com)
B.S., Oregon State Unversity
M.S., Colorado State University
PhD, NC State University
Sandy Swanson, Research Analyst
B.S. Agronomy, University of Kentucky
John D. Connelley, Principal Lab Technician
B.A. Psychology, University of Kentucky
Kathleen Russell, PhD student; Dissertation topic - Nitrogen Use Efficiency and Adaptation to Climate Change in Winter Wheat. Research funded in part by Kentucky Small Grain Growers Assn.
Lisa Tessman, PhD student; Dissertation topic - Association analysis of morphological factors affecting FHB resistance in wheat; Impact of warming on FHB resistance. Research funded by US Wheat and Barley Scab Initiative.
Bryan Brady, M.S student; Thesis topic - Identification of flavor factors in heirloom wheat varieties that contribute to tasters' preference in baguette tastings. Research funded in part by UK Food Connection.
Virginia Verges, PhD student (begins Jan. 2017); Dissertation topic - genomic selection in wheat.
Katlyn Hitz, M.S., May 2015. Current position: Barley Research Specialist, Miller-Coors, Idaho. Research funded by TCAP NIFA_AFRI.
Daniela Sarti-Dvorjak, PhD. May 2013. Current position: Soybean Breeder, Syngenta Seeds, Iowa. Research funded by US Wheat and Barley Scab Initiative.
Ana Balut, M.S. , May 2012. Current position: inbred line increase manager, Monsanto, Argentina. Research funded by US Wheat and Barley Scab Initiative.
Locally Sourced Bread Wheat
We have been working with a local baker to see if it is possible to produce bread wheat in central KY in an economically sustainable manner. Our high rainfall environment produces high yields, but the protein levels in our soft red winter wheat (good for cookies, crackers, cakes) are not high enough to make a good loaf of bread. There are two tracks to the study: 1) a pilot study involving the baker, a local farmer and a local miller; and 2) a graduate student study in which we are evaluating modern and heirloom varieties under conventional nitrogen management and heritage managment. Results to date support cautious optimism for our goal, but more data and more years of central KY's rainfall are required. Taste tests of baguettes baked from modern and heirloom varieties are scheduled for January 2017. Stay tuned!
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