Summer Research Institute
Summer Research Institute
Climate Kitchen Summer Institute
The Climate Kitchen (CK) Summer Research Institute is an immersive, in-lab summer research program that takes place over a six-week period in the summer. It provides students with the opportunity to explore an area of research that aligns with the Climate Kitchen Mission and Vision. Graduate students work with faculty in themed research teams, moving through the various stages of experimentation as they use research tools and methods to explore and document emerging findings.
Applications are accepted in March each year.
2026 B
| 2026- Team Saffron: This team will develop value-added products using locally grown saffron, from concept through testing and viability assessment.
- Team Buckwheat: This team will work with trial buckwheat plantings from the UVM Nordic Farm and experiment with stone milling techniques to determine optimal grinds for a range of applications.
- Team Edible Forest: This team will explore forest-foraged edibles and develop preservation methods to extend their seasonal use.
- Team Wild: This team will explore and develop techniques to transform plant species considered invasive into versatile ingredients.
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