Imed Dami, Ph.D.
Horticulture and Crop Science
College of Food, Agricultural, and Environmental Sciences
State Viticulture Specialist
Primary Food Innovation Center Area: Foods for Health
Areas of Expertise: viticulture, plant physiology, environmental stress physiology, cold stress, production practices to improve grape and wine quality
My expertise is on developing commercial production systems to improve fruit quality, and evaluation of grape germplasm new to Ohio that improves quality attributes including health. Also, I have interest in developing new techniques and methods of assessing quality attributes. This is accomplished with an economically and environmentally sustainable approach.