Links

CAFNR Celebrates Women’s History Month: Q&A with Tahira Hira

CAFNR Celebrates Women’s History Month: Q&A with Stacey Follis

Litton Leadership Scholars

Apply by March 23, 2023.

Life Sciences Quest

Take some time out of your summer break and learn something new with University of Missouri’s Life Sciences Quest program! Life Sciences Quest is a free summer academy for students interested in agriculture and how it impacts our daily lives.

Pursuing His Dreams

Dorian Giles, a 2016 CAFNR graduate, serves in numerous roles across the sports industry. He is the manager of long-time friend Charles Harris, a defensive end with the Detroit Lions, and worked with Moses Moody, a first round draft pick of the Golden State Warriors, during the Warriors’ championship season (2021-22). Giles currently serves as a consultant to two technology companies, too. He is also the basketball director with Humble Over Hype, a nonprofit focused on making changes through the spiritual development of athletes. It’s a lot to juggle but Giles said he enjoys the freedom that comes with each of his roles. Photo courtesy of Dorian Giles.Dorian Giles, a 2016 CAFNR graduate, serves in numerous roles across the sports industry. He is the manager of long-time friend Charles Harris, a defensive end with the Detroit Lions, and worked with Moses Moody, a first round draft pick of the Golden State Warriors, during the Warriors’ championship season (2021-22). Giles currently serves as a consultant to two technology companies, too. He is also the basketball director with Humble Over Hype, a nonprofit focused on making changes through the spiritual development of athletes. It’s a lot to juggle but Giles said he enjoys the freedom that comes with each of his roles. Photo courtesy of Dorian Giles.

Turning a Passion into a Career

When Kaija Caldwell first arrived at the University of Missouri she wasn’t sure where her interest in animals was going to take her. Caldwell left Mizzou in 2020 with an animal sciences degree and the equine science and management certificate. She had also found a passion for horses. Photo courtesy of Kaija Caldwell.When Kaija Caldwell first arrived at the University of Missouri she wasn’t sure where her interest in animals was going to take her. Caldwell left Mizzou in 2020 with an animal sciences degree and the equine science and management certificate. She had also found a passion for horses. Photo courtesy of Kaija Caldwell.

An Exciting Global Partnership

One of the more unique CAFNR study abroad opportunities is a summer program in Austria, which allows students to tailor an internship experience to their interest area. The first half of the program, which is offered through Salzburg College, prepares students for the international working environment they will eventually experience during their internship. CAFNR had four students participate in the Austria study abroad program last year – from left to right, Armana Gusewelle, Grayson Alexander, Matt Donzelli and Ellen Phillips. Photo courtesy of Salzburg College.One of the more unique CAFNR study abroad opportunities is a summer program in Austria, which allows students to tailor an internship experience to their interest area. The first half of the program, which is offered through Salzburg College, prepares students for the international working environment they will eventually experience during their internship. CAFNR had four students participate in the Austria study abroad program last year – from left to right, Armana Gusewelle, Grayson Alexander, Matt Donzelli and Ellen Phillips. Photo courtesy of Salzburg College.

Growing Together

After earning their animal sciences degrees, sticking around Columbia was an easy decision for the couple. Both Hartke and Wendell were extremely interested in becoming veterinarians and had heard great things about the program at MU, so they jumped at the chance to apply to the College of Veterinary Medicine. Both were accepted and are now just a semester away from earning their DVMs. They recently took their boards, too. Photo courtesy of Anna Hartke and Mark Wendell.After earning their animal sciences degrees, sticking around Columbia was an easy decision for the couple. Both Hartke and Wendell were extremely interested in becoming veterinarians and had heard great things about the program at MU, so they jumped at the chance to apply to the College of Veterinary Medicine. Both were accepted and are now just a semester away from earning their DVMs. They recently took their boards, too. Photo courtesy of Anna Hartke and Mark Wendell.

An Incredible Experience

Students in the PRST 3400 course (Sport and Recreation Marketing) helped with numerous facets of the Sophie Cunningham Classic, from early marketing strategies to helping with actual game day activities. The students also worked closely with Cunningham (pictured second from the left) and her family. Photo courtesy of Michelle Brimecombe.Students in the PRST 3400 course (Sport and Recreation Marketing) helped with numerous facets of the Sophie Cunningham Classic, from early marketing strategies to helping with actual game day activities. The students also worked closely with Cunningham (pictured second from the left) and her family. Photo courtesy of Michelle Brimecombe.

A Tasty Experience

A capstone course within the food science and nutrition degree program, the Food Product Development (F_S 4970) class allows students to integrate the various disciplines of food science to create new food products. This semester, students were tasked with creating a Kansas City-style barbeque sauce, which is typically sweeter in nature. That food product focus wasn’t random – Sonja Derboven, licensing director at the University of Missouri, asked Andrew Clarke, an associate professor, if there would be an interest in having the students take on such a project before the semester began, with the goal of potentially taking one sauce to market in the future.A capstone course within the food science and nutrition degree program, the Food Product Development (F_S 4970) class allows students to integrate the various disciplines of food science to create new food products. This semester, students were tasked with creating a Kansas City-style barbeque sauce, which is typically sweeter in nature. That food product focus wasn’t random – Sonja Derboven, licensing director at the University of Missouri, asked Andrew Clarke, an associate professor, if there would be an interest in having the students take on such a project before the semester began, with the goal of potentially taking one sauce to market in the future.