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Analytical Scientist II — Herbalife Nutrition | Genomics; Molecular Biology; Taxonomy; Analytical Science

Ecstatic to share the news of the publication of the book "Tea as a Food Ingredient: Properties, Processing, and Health Aspects" (Edited by Junfeng Yin, Zhusheng Fu, Yongquan Xu), to which I contributed a chapter! I'm honoured to have written the final chapter of the book (Chapter 20: Genetic Characterization of Tea and Its Quality Attributes) in which I was able to dive into the interesting genetic background of one of our most globally important botanicals. My own research involving the tea plant began in China, where I sampled leaves at different tea farms around the southern provinces of the country. I had some of the best cups of green tea that I have ever tasted during that trip (though don't tell anyone that I'm also a coffee drinker). https://lnkd.in/guqwgt6d

Tea as a Food Ingredient | Properties, Processing, and Health Aspects

Tea as a Food Ingredient | Properties, Processing, and Health Aspects

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Larry Li

Northwestern MSE 2024

1y

Congrats Adam!

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Gabriela Sanchez Brambila

R & D Senior Research Scientist

1y

Adam, that is great! Congrats for your collaboration 😊

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Emma Irwin

SE Director @ Dataiku

1y

Wow! Congrats! What a huge accomplishment. 🥳

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