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Fall 2021: Improving sustainability and nutritional properties of specialty crops using spent coffee grounds

Affiliations:
Project Leader: Amanda Birnbaum
abirnbaum@tamu.edu
Horticultural Sciences
Faculty Mentor: David Reed, PhD
Meeting Times:
TBD
Team Size:
5
Open Spots: 0
Special Opportunities:
Discover new properties and benefits of spent coffee grounds while helping to increase sustainable practices in horticulture and agriculture
Team Needs:
Both greenhouse and laboratory work is needed for this research project. Experience doing titrations, weighing samples, reading meters, starting seeds, collecting data. Attention to detail and a strong work ethic. Experience in data analysis is a plus
Description:
Identify physical, chemical, and biological characteristics of spent coffee grounds that may or may not be beneficial for use in horticulture and agriculture

 

Written by:
Andrew McNeely
Published on:
August 26, 2021

Categories: FullTags: Fall 2021

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