Most of that work, which involves the main campus in College Station as well as six regional sites, pertains to breeding and genetic improvement, plant stress and adaptation, and production systems. But Pike said researching vegetables for improved nutritional and health aspects is virtually uncharted ground. He hopes to have the first industry researchers at the center by January. But university research, which began at least two years ago before the center idea was conceived, already is bustling at the new facility. A visiting scientist from Egypt is working with Pike's team.
Furnishings are in for the six labs.
Work is in progress in the tissue culture room, the tissue transfer room, the disease screening room and the vegetable chemical analysis room. A growth chamber should be in place by the end of the year. As researchers arrive and begin various studies, Pike said, the center can look forward to producing sustained improvement of vegetable crops.