The Haus Lab research program focuses on improving food production without compromising on food quality and environmental sustainability.
Food security is a driving factor of my research program. Michigan is the second most diverse state for food production with a wide array of crop species, each with a unique set of challenges limiting production. Michigan is the leading producers of black and navy beans, tart cherries, and pickling cucumbers. We also produce asparagus, apples, grapes, and a wide variety of winter squash!
Utilizing the natural variation in root development and physiology are one answer to these challenges. With increasing fertilizer costs, greater incidence and severity of extreme weather events like drought and flooding, and a need to reduce carbon dioxide escape from tillage farming, there is an increasing demand to understand root development, physiology, and architecture in horticultural species.