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Voices of Horticulture: Dean Kopsell, University of Tennessee

Dean Kopsell greenhouse University Tennessee

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Dean Kopsell greenhouse University TennesseeDean Kopsell, University of Tennessee
Eating marigold petals

Dr. Dean Kopsell talks about why we should eat marigold petals and what his students found to be the best red to blue ratio for peak carotenoid concentrations.
Dean is a professor at the University of Tennessee and has studied an eclectic range of crops including Arabidopsis, basil, broccoli, cilantro, kale, lettuce, microgreens, onions, purslane, spinach, squash, turfgrass, and tomatoes.

1. Dean’s UT url:
http://plantsciences.utk.edu/kopsell.htm

2. Selected work of Dean Kopsell:
https://works.bepress.com/dean_kopsell/

3. Dean’s Social Media:
Dean on Twitter: @UTPhytonut


Dean on LinkedIn: https://www.linkedin.com/in/dean-kopsell-5b707a45