Diego Crespo an undergraduate assistant studying cooking time in dry beans in Karen Cichy’s lab wins the grand prize for his research presentation at the Michigan State University Undergraduate Research and Arts Forum in April 2016.
“Fast-cooking dry beans provide more protein, iron than ‘slower’ varieties” news story highlights the research study “Demonstrating a Nutritional Advantage to the Fast-Cooking Dry Bean (Phaseolus vulgaris L.)” by Jason Wiesinger, Karen Cichy et al. published in the Journal of Agricultural and Food Chemistry in November 2016.