Tim Reinbott, superintendent of Bradford Research Center, is creating a closed-loop system that doesn’t require a single ounce of fossil fuel—once all the components are operational. Reinbott’s “Zero Carbon Footprint Vegetable and Compost Production System” can become a model for other universities, school districts, prisons and even small communities who aspire to turn their waste stream into a productive resource.
Food Systems and Bioengineering ⋅ Page 18
Jeff Firman, a CAFNR professor of poultry production and nutrition, has developed a new turkey diet that can save producers $13-25 per ton. That’s a lot of scratch – almost 15 billion pounds of chow go to fatten the birds each year.
CAFNR Food Science Association students help a Columbia-based non-profit group, and a wounded Marine veteran, pack care packages for Marines stationed overseas.
Missourians use autumn as an excuse to revel in wine-filled times with good friends. While they celebrate, University of Missouri researchers work to improve vineyards and the fruits of their labor.
Chuck Drury, president of Drury Hotels, gave CAFNR hospitality management students an inside look at how a company can achieve success by focusing on making its clients happy.
Teng Teeh Lim recently received a $50,000 Mizzou Advantage grant to develop a computer model that allows large producers to use the size and other simple information about their swine or dairy farm to give them a better idea of the amount of emissions and what they can do to address odor or emission issues.
Whether they had their hands inside a cow’s stomach or identified potential water-quality issues on the farm, students learned about their potential futures through hands-on experiences and demonstrations Sept. 13 at Bradford Research and Extension Center’s annual FFA Day.
Dr. Seonghee Cho, associate professor in Hospitality Management, received a “best paper” award for her research related to human resource management in the hotel industry. Dr. Cho received the Best Paper Award at the International Council on Hotel, Restaurant, and Institutional Education (ICHRIE). A total of 200 papers were accepted to be presented at the conference. Dr. Cho’s paper, “Hotel…
The last few years have been dismal for college graduates looking for work. A National Association of Colleges and Employers student survey shows that just 41 percent of graduating seniors in 2011 left campus with an offer for employment. A program within the University of Missouri’s College of Agriculture, Food and Natural Resources is doing better. CAFNR’s hotel and restaurant management program has an almost 100 percent placement rate, Jim Groves, hospitality management chair said.
Elizabeth Fenner, a food science graduate student at the University of Missouri College of Agriculture, Food and Natural Resources, is finishing testing of an experimental ice cream that starts as one flavor then shifts to another before being swallowed.