Regional Food Systems
March 20, 2023
Stephen Mukembo
Mukembo’s interdisciplinary research aims to advance entrepreneurship and innovation as a tool for addressing societal challenges, promoting economic growth, and improving community livelihoods. His work focuses on cultivating the next generation of entrepreneurial and innovative thought leaders, equipped to tackle existing and emerging issues in agriculture, food, and natural resources, as well as rural economic development challenges in Missouri and beyond. Mukembo’s interdisciplinary interests include entrepreneurship and innovation in agriculture (agripreneurship), entrepreneurship and workforce development, sustainable entrepreneurship, sustainable food systems, rural entrepreneurship and ecosystem building, and international agricultural development. Educational background Ph.D., Agricultural Education (Minor Entrepreneurship), Oklahoma State University MBA.,…
Feb. 6, 2023
Kelly Wilson
Educational background Ph.D. Agricultural Communications, Education, and Leadership, 2019 Courses taught Advanced practices in sustainability and regenerative agriculture…
Feb. 26, 2018
Hua Qin
Educational background Ph.D., Natural Resources and Environmental Sciences (Environmental and Resource Sociology), University of Illinois at Urbana-Champaign, 2009 M.S., Statistics. University of Illinois at Urbana-Champaign, 2007 M.S., Sociology, China Agricultural University, 2003 B.A., International Business and English, China Agricultural University, 2000 Courses taught ABM/NAT_R/PEA_ST/SOCIOL 1120: Population, Environment and Sustainability ABM/NAT_R/SOCIOL 4370/7370: Society, Environment and Natural Resources AAE/NAT_R/SOCIOL 8287: Seminar on Sustainable Development AAE/NAT_R 8510: Interdisciplinary Quantitative and Mixed Research Methods AAE 8436: Community, Natural Resources and Sustainability…
Feb. 26, 2018
Mary K. Hendrickson
Hendrickson is Professor in Rural Sociology at the University of Missouri and serves as Director of the Interdisciplinary Center for Food Security. She is a rural sociologist whose passion is making the world a better place through food. As Director of the ICFS, she focuses on building resilient, food secure communities across Missouri and beyond. Hendrickson has been a leading scholar on consolidation and concentration in the food and agriculture system, the impacts of such a system on farmers, workers and communities, and new ways of conceptualizing policy responses around anti-trust. She is also recognized for her work examining food…
Nov. 14, 2017
Noel R. Aloysius
Noel Aloysius’ research and teaching focus on terrestrial hydrology, watershed biophysical processes and environmental informatics. Noel’s research group investigates how climate and weather, landscapes and land management drive precipitation-runoff processes and fate and transport of pollution at field-, watershed- and continental-scale river basins. His group utilizes field observations, long-term hydro-climate data, numerical and statistical models to examine the movement of water, solutes and sediments in response to environmental change and human management. Noel is a member of the Gulf Hypoxia Task Force SERA-46 research group representing the University of Missouri. The SERA-46 group is a consortium of twelve Land Grant…
Nov. 3, 2017
Chung-Ho Lin
Lin is the lead scientist for the bioremediation, natural products and bioanalytical programs at the Center for Agroforestry at University of Missouri. His primary research involves the use of plants, microbes and engineered enzymes for bioremediation, ecological restoration, and development of bioeconomy. His bioremediation research focuses on bioremediation of organic pollutants and human pathogens. Since the COVID19 pandemic in 2020, Dr. Lin has successfully redirected the analytical resources and led his research team joining the task force ‘Coronavirus Sewershed Surveillance Project’ sponsored by the state and federal agencies to provide an early warning and capture the emergence of the…
July 20, 2017
Bongkosh (Jeab) Vardhanabhuti
Food ingredient technology The research focuses on the application of colloid and material sciences in revolutionizing food ingredient development for enhanced food quality. This interdisciplinary approach aims to explore the intricate interactions between different materials at a molecular level, thereby enabling the creation of ingredients that contribute to improved taste, texture, stability, and health benefits in various food formulations. Sustainable processing of food ingredients The research focuses on advancing sustainable methods in the processing of food ingredients to address environmental concerns while maintaining their functionality and sensory quality. By prioritizing sustainability, the study aims to develop and optimize processing techniques…
July 7, 2017
Teng Teeh Lim
Teng Lim develops and assesses practical management and mitigations for agricultural waste management and environmental issues. Emphases include improvement of nutrient management and treatment; air quality including emission evaluation and modeling; and odor mitigation and odor setback distances. Collaborate to develop extension materials, interact with producers and agricultural businesses, and conduct internationally recognized research and extension programs. Educational background Ph.D., Agricultural and Biological Engineering, Purdue University…