Burgundy Truffle Cultivation in Missouri: A Food-based Catalyst for Transformational Development of Rural Economies
For this effort, we anticipate recruiting 3 or 4 students from truly diverse undergraduate programs (Plant Sciences and/or Agroforestry, Biochemistry and/or Molecular Biology and Rural Sociology and/or Sustainable Agriculture) to become familiar with all aspects of the biology, challenges and rewards of introducing commercial cultivation of the Burgundy black truffle to Missouri. All too often, we see students trained in one or another element of a beautifully complex socio-biological system, only to lose sight of the essential interrelationships that define and support the system! Thoughtful progress requires managers who are familiar with the entire system they are managing. Our goal is to bring together a team of students and faculty that spans our system, allowing them to develop in the areas of their strengths while becoming familiar with research methods and issues related to other essential elements of their study system.
Mentors: Johann N. Bruhn (Division of Plant Sciences); David W. Emerich (Biochemistry); Mary Hendrickson (Extension/Rural Sociology)
Semesters: Fall 2011 - Spring 2012