My research focuses on improving grain quality of maize. Because the majority of the maize produced in the U.S. is used for food or feed, most of this effort is devoted to nutritional improvement and starch properties. We use a combination of biotechnology and plant breeding approaches understand the genetics of amino acid balance and starch biosynthesis. These approaches require us to apply broad range of methods, including analytical chemistry, biochemistry, molecular biology in both field and laboratory settings.
Dr. Paul Scott
USDA Collaborator Professor, Agronomy
Area of Expertise:
B.S., Biochemistry, Iowa State University
Ph.D., Biochemistry, Purdue University