Dr. Heqiang Huo is an Associate
Professor of Ornamental Plant Breeding in the Department of Environmental
Horticulture at the University of Florida. He obtained his B.S. in Horticultural
Science from Qingdao Agricultural University, his M.S. in Horticultural Science
from Huazhong Agricultural University, and his Ph.D. in Horticultural Science
from the University of Georgia. Dr. Huo’s research focuses on using a
comprehensive approach to understand and improve the genetics of ornamental and
specialty crops, incorporating genetics, genomics, molecular biology and
biotechnology. His research specifically focuses on how plant genetics interact
with environmental factors, such as temperature, drought, salinity and light,
and how their interaction impacts plant growth. His research program
encompasses a wide variety of high-value horticultural crops, including
lettuce, hops, tobacco, tomato, begonia, snapdragon and petunia.
Dr. Katherine A. Thompson-Witrick
is an Assistant Professor in the Food Science and Human Nutrition Department at
the University of Florida. She obtained her B.S. in Food Science and Technology
from the University of Georgia in 2008, and her Ph.D. in Food Science and
Technology from Virginia Polytechnic Institute and State University in 2012.
After completing her Ph.D. she worked as a Postdoctoral Research Scholar at
Virginia Polytechnic Institute and State University in 2013. She then took
positions as a Quality Control Analyst at SweetWater Brewing Company in 2014–2016
and as an Assistant Professor at Southern Illinois University, Carbondale in
2017–2020 before joining the University of Florida in August 2020. Dr. Thompson-Witrick’s
research primarily focuses on looking at how you can alter the flavor and aroma
profile of a fermented beverage by simply changing a single ingredient or
altering the fermentation parameters. She also researches the impact the
geographical growing region of an ingredient has on the flavor and other
quality attributes of the specific ingredient found in beer. While her primary
research area is beer, she does work with other fermented beverages and
products like kombucha, kefir, yogurt, and wine.
Dr. Brian J. Pearson is the
Director of the Mid-Columbia Agricultural Research and Extension Center in the
College of Agricultural Sciences, Oregon State University. He obtained his B.A. in Environmental Science,
M.S. in Interdisciplinary Ecology, and Ph.D. in Environmental Horticulture from
the University of Florida in 2003, 2004 and 2011, respectively. Dr. Pearson’s
teaching, research and extension program focuses on the growth and performance
of specialty crops. His research incorporates the examination of
relationships between plant production environment and plant secondary
metabolic compounds for use as edible, beverage, or medicinal applications.
