The third day of the 2020 Kernza® Conference covered ongoing agronomic research projects taking place at participating research institutions. Specific agenda details and presentation titles are below.

Agronomy (continued from day two)

Malting – Christopher Abbott and Brian Hedberg (Sprowt Labs, Perennial Pantry)
All Kernza Beer – Christophe David (ISARA – Lyon, France) and Christophe Bellet (Brasserie Dulion)
Can Tempering Improve Functionality of IWG? – Radhika Bharathi and George Annor (University of Minnesota Food Science)