Dean 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:
2. Selected work of Dean Kopsell:
3. Dean’s Social Media:
Dean on Twitter: @UTPhytonut
2015 ASHS Undergrad. Educator Award winner Dr. David Kopsell pictured with his older, less talented brother. pic.twitter.com/6Wad96QAVs
— Dean Kopsell (@UFEHChair) August 14, 2015
Dean on LinkedIn: https://www.linkedin.com/in/dean-kopsell-5b707a45