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
Adam, that is great! Congrats for your collaboration 😊
Wow! Congrats! What a huge accomplishment. 🥳
Northwestern MSE 2024
1yCongrats Adam!