Horticulture & Related FieldsAdam D'Angelo
2021 The Corliss Knapp Engle Scholarship in Horticulture
Breeding Beets for Flavor and Eating Quality
D’Angelo’sresearch is focused on improving the flavor and eating quality of table beet, Beta vulgaris. By reducing levels of geosmin (the chemical associated with the “earthy” flavor in beets”) and oxalic acid (a compound that influences mouth feel and nutritional quality), he hopes to develop new varieties of beets that are as tasty as they are beautiful, and which can be consumed as a healthy fresh eating vegetable.
School: PhD candidate in Plant Breeding & Plant Genetics, University of Wisconsin, Madison
The Corliss Knapp Engle Scholarship in Horticulture
To encourage the development of research, documentation, and teaching skills in the field of horticulture.
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