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With funding help from the University of Missouri to enhance teaching and learning across campus, the Henry Kirklin Plant Sciences Learning Laboratory has added even more features to help with student success. A team of Division of Plant Science and Technology faculty secured $100,000 to buy state-of-the-art equipment – and the division also added funds to make it even more worthwhile. Photo courtesy of Soyon Park.

Feb. 23, 2023

Enhancing Learning Opportunities
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.

Feb. 22, 2023

Pursuing His Dreams
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.

Feb. 15, 2023

An Exciting Global Partnership
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.

Feb. 13, 2023

Turning a Passion into a Career
As part of ensuring student success, the MU College of Agriculture, Food and Natural Resources (CAFNR) offers its students numerous opportunities to connect in meaningful ways with industry professionals. Those interactions come through a variety of programs, from CAFNR-sponsored experiences to degree-specific trips. For example, the Biochemistry Industry Tour included multiple meetings with professionals across the St. Louis area.

Feb. 13, 2023

Endless Educational Opportunities
Memphis Bancroft is in the accelerated master’s program within the food science and nutrition degree program, which allows student’s to complete both a bachelor’s degree and a master’s degree in just five years. Bancroft is a senior, which means she is close to finishing her undergraduate degree while getting a jumpstart on her master’s degree.

Jan. 30, 2023

Finding the Perfect Degree
With an eye toward student health and well-being, the School of Natural Resources (SNR) and Tiger Garden teamed up last semester to create a more welcoming environment in six classrooms across the Anheuser-Busch Natural Resources (ABNR) Building. Funding for the project, which includes a variety of enhancements, was awarded through the University of Missouri Office of the Provost.

Jan. 30, 2023

Creating a Welcoming Environment
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 right) and her family. Photo courtesy of Michelle Brimecombe.

Jan. 19, 2023

An Incredible Experience
Katie Ogan (Barthel) and Laura Friedrich (right) serve as academic advisors for the agriculture degree programs.

Dec. 17, 2022

CAFNR Advisor Spotlight: Katie Ogan (Barthel) and Laura Friedrich
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.

Dec. 17, 2022

A Tasty Experience