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Spring 2022: 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:
Friday 3:00
Team Size:
3
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:
Experience in data analysis and excel
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:
December 3, 2021

Categories: FullTags: Spring 2022

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