NRSP5: National Program for Controlling Virus Diseases of Temperate Fruit Tree Crops

(National Research Support Project Summary)

Status: Inactive/Terminating

PARTICIPANT STATUS CODES: S = Submited by the Scientist, waiting for Station Director's approval; D = Rejected/ Returned by Station Director or Advisor; P = Approved by Station Director, waiting for Advisor's approval; C = New Station Approved by Advisor, waiting for NIFA's final approval; A = Approved

Participant Name Station / Name Is Head Objective No. Research Extension
KA SOI FOS SY PY TY FTE Program/KA
McManus , Patricia
psm@plantpath.wisc.edu
Wisconsin - University of Wisconsin 212
1199
1160
0.10 0.00 0.00 0.1
Howell , William E.
wehowell@wsu.edu
Washington - Washington State University 212
1199
1160
0.00 1.00 6.70 0
Eastwell , Ken C.
keastwell@wsu.edu
Washington - Washington State University Yes 1,2,3,4,5 212
212
212
212
212
212
212
212
212
1199
1110
1111
1112
1113
1114
1115
1116
1212
1160
1160
1160
1160
1160
1160
1160
1160
1160
0.60 0.40 0.20 0
Murray , Timothy D.
tim_murray@wsu.edu
Washington - Washington State University 212
212
212
212
212
212
212
212
212
1199
1110
1111
1112
1113
1114
1115
1116
1212
1160
1160
1160
1160
1160
1160
1160
1160
1160
0.10 0.00 0.00 0.17
Scott , Simon
sscott@clemson.edu
South Carolina - Clemson University Yes 1,2,3,4,5,6 212
212
212
212
212
212
212
1110
1111
1112
1113
1114
1115
1116
1160
1160
1160
1160
1160
1160
1160
0.10 0.00 0.00 0
Aldwinckle , Herb
hsa1@cornell.edu
New York -Geneva : Cornell University 212
212
212
212
212
212
212
212
212
1199
1110
1111
1112
1113
1114
1115
1116
1212
1160
1160
1160
1160
1160
1160
1160
1160
1160
0.10 0.00 0.00 0.05
Fuchs , Marc F
mf13@cornell.edu
New York -Geneva : Cornell University Yes 1,2,3,4,5 212
212
212
212
1111
1113
1114
1116
1101
1101
1101
1101
0.05 0.00 0.00 0.05 212
Fuchs , Marc F
mf13@cornell.edu
New York -Geneva : Cornell University Yes 1,2,3,4,5 212
212
212
212
1111
1113
1114
1116
1101
1101
1101
1101
0.10 0.00 0.00 0.05 212
Iezzoni , Amy
iezzoni@msu.edu
Michigan - Michigan State University Yes 1,2,3,4,5 212
212
212
212
212
212
212
212
212
1112
1113
1114
1115
1116
1212
1199
1110
1111
1160
1160
1160
1160
1160
1160
1160
1160
1160
0.10 0.00 0.00 0
Thompson , Dan
Dan.Thompson@inspection.gc.ca
Canadian Food Inspection Agency 212
212
212
212
212
212
212
1110
1111
1112
1113
1114
1115
1116
1101
1101
1101
1101
1101
1101
1101
0.00 1.00 0.00 0
Rowhani , Adib
akrowhani@ucdavis.edu
California -Davis : University of California, Davis 212
1199
1160
0.10 0.00 0.00 0

PARTICIPANT STATUS CODES: S = Submited by the Scientist, waiting for Station Director's approval; D = Rejected/ Returned by Station Director or Advisor; P = Approved by Station Director, waiting for Advisor's approval; C = New Station Approved by Advisor, waiting for NIFA's final approval; A = Approved

Combination of KA, SOI and FOS Total SY Total PY Total TY
Grand Total: 1.35 2.40 6.90
212 0.1 0 0
212 0 1 6.7
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.07 0.4 0.2
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0 1 0
212 0 1 0
212 0 1 0
212 0 1 0
212 0 1 0
212 0 1 0
212 0 1 0
212 0.1 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.01 0 0
212 0.03 0 0
212 0.03 0 0
212 0.03 0 0
212 0.03 0 0

PARTICIPANT STATUS CODES: S = Submited by the Scientist, waiting for Station Director's approval; D = Rejected/ Returned by Station Director or Advisor; P = Approved by Station Director, waiting for Advisor's approval; C = New Station Approved by Advisor, waiting for NIFA's final approval; A = Approved

Program/KA Total FTE
Grand FTE Total: 0.1
212 0.02
212 0.02
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