Research Geneticist (Plants)
Karen Cichy leads the USDA-ARS Food Legume Quality Genetics Lab. She holds a BS degree in Horticulture from Penn State University and MS and PhD degrees in Plant Breeding and Genetics from Michigan State University. The goal of this program is to increase market demand for beans and pulses and increase consumption by improving end-use and nutritional quality traits through plant breeding.
Program Goal
To increase market demand for beans and pulses and increase consumption by
improving end-use and nutritional quality traits through plant breeding.
Genetic Improvement Focus Areas
Cooking time & canning quality
Nutrition
Flavor
Use as a flour
Dry Bean and Sugar Beet Virtual Field Day - August 19, 2020
How Ugandan Breeders Are Using Genomic Selection to Boost Health and Satisfy Consumers
Breeding Fast Cooking Beans as a Healthy Food Option
Dr. Cichy's Publication List on Google Scholar
Get More Iron and Flavor Out of Your Beans
