Dairy science is making a comeback in the MU College of Agriculture, Food and Natural Resources. The College’s Food Science program has seen an influx of students, and many are interested in careers in the dairy industry. In addition, the College is in the process of hiring a new faculty member with an emphasis in dairy foods that has resulted from a push for support for the dairy program despite an economic downturn for the dairy industry.
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The tally is in: CAFNR numbers are up while other ag colleges have flat lined
The College of Agriculture, Food and Natural Resources is seeing its own surge. This year’s undergraduate enrollment is a record 2,239 (preliminary figures). With approximately 400 graduate level students, CAFNR accounts for just under 10 percent Mizzou’s total enrollment.
Green wood
CAFNR professor researches environmentally certified forest products
Everyone is in favor of going green. But how much more will the average consumer pay to help the environment? Francisco Aguilar, assistant professor in forestry at the University of Missouri College of Agriculture, Food and Natural Resources, is finding out.
MU Plant Science corn research published in Science magazine
Two University of Missouri College of Agriculture, Food and Natural Resources faculty members’ work has been showcased in Science. Published in the journal’s August issue, the co-authors’ two articles describe a massive genetic resource geneticists and breeders can use to unlock the basis of corn diversity.
Stinky little uranium traps
Sulfate-reducing bacteria smell terrible but can make radioactive toxins less harmful
Judy Wall, a professor of biochemistry at the University of Missouri College of Agriculture, Food and Natural Resources, is working on an alternative way to clean up such sites. Her laboratory, in partnership with the Lawrence Berkeley National Laboratory in Berkeley, Calif., is looking at eventually using bacteria to reduce toxic metals to inert substances.
Less feed, more filling
MU researchers are determining why some cows need less food to achieve weight goals
Researchers at the University of Missouri may someday be able to help ranchers identify cattle that mysteriously have the ability to gain weight while eating less. By breeding herds of these otherwise ordinary animals, farmers may be able to decrease one of their significant business costs.
Seeing Green
New technology at MU's Delta Research Center has the potential to keep money in farmers' pockets and help protect the environment
University of Missouri scientists have played a key role in developing new technology that takes the guesswork out of deciding how much nitrogen to apply to crops. The technology has the potential to keep money in farmers’ pockets and help protect the environment.
Mapping new directions for K-12 education
MU prepares young people for opportunities in medical science
What do swine flu pandemics and stem cell biology have in common? Medical scientists use sophisticated mapping tools to track the development of both. The University of Missouri, with funding from the Howard Hughes Medical Institute, is using mapping to give Missouri high school teachers and students a better understanding of fundamental concepts of human health, biology and medical sciences.
Space-age taste
New book gives history of astronaut food — plus out-of-this-world recipes
Charles Bourland, who earned a PhD in food science and nutrition from the University of Missouri in 1970, spent 30 years with NASA developing food for astronauts.
From Pig Cells to Stem Cells
Finding could result in better tests for stem cell therapy
Investigators at the University of Missouri have developed the ability to take regular cells from pigs’ connective tissues, known as fibroblasts, and transform them into stem cells, eliminating several of these hurdles. The discovery was published in the Proceedings of the National Academy of Science.