Collaborations

The Corn, Soybean and Wheat Quality Research has a long and productive history of collaborative research involving stakeholders.

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Current collaborators and projects:

OHIO STATE UNIVERSITY, THE, Columbus, OH

Cooperative Research on the Identification of Grain Traits affecting the Food Product Quality and Extended Uses of Eastern Soft Wheat

Team Maize Hopper

Institutional Bio-Safety Committee

PUSAN NATIONAL UNIVERSITY, BEON-GIL, BUSAN

Suitability of Soft Red Winter Wheats for Making Korean-style Noodles