Stories

Showing off the Biosecurity Outreach trailer.

Oct. 22, 2025

Mizzou researchers help farmers prevent and manage livestock losses

University of Missouri researchers have been traveling the state, leading workshops on proper and safe composting methods. These trainings also informed a recent study showing that measured amounts of wood chips, sawdust and old compost help carcasses decompose safely while preventing the spread of disease.
Mikaela with diploma.

Oct. 21, 2025

Q&A with transfer student Mikaela Rojas

What school did you transfer from? I transferred from Moberly Area Community College in Moberly, Missouri. What was your transfer experience like? What made the process easier? My transition from a junior college was very smooth, thanks to the friends and faculty at Mizzou. Before transferring, I made it a priority to build a strong network. I met with my advisor early, talked with friends about their experiences in different courses, and scheduled calls with faculty and young professionals to learn more about life at Mizzou. Taking those steps made the process much easier and helped me feel confident about…
Adam Yokom listens and holds the Golden Aple

Oct. 15, 2025

Adam Yokom, assistant professor of Biochemistry, receives Golden Apple Award

Adam Yokom, assistant professor of Biochemistry, received the CAFNR Golden Apple Award Wednesday, Oct. 15, 2025, in a surprise ceremony led by Bryan Garton, senior associate dean and director of academic programs; Michael Chapman, director of the Division of Biochemistry; and many colleagues.
Hendrickson’s research tackles a variety of food system topics. She examines food system structure; alternative ways of participating in the food system for farmers, consumers and communities and the social, economic and ecological impacts thereof; and the impacts of food system organization and technological change on international farming systems.

Oct. 14, 2025

Mary Hendrickson returns to Iceland as Fulbright Specialist

Mary Hendrickson, professor, Division of Applied Social Sciences, has received a Fulbright Specialist Program Award from the U.S. Department of State and the Fulbright Foreign Scholarship Board.
Electric tractor demonstration.

Oct. 14, 2025

Career Exploration Days open REECs to high school students across state

Each fall, the Missouri Agricultural Experiment Station's (MOAES) Research, Extension and Education Centers (REECs) provide local high students the opportunity to learn about careers stemming from CAFNR's 14 degree programs. In addition to information provided by CAFNR's Academic Programs Office and degree program recruiters, each REEC taps local faculty in extension and research to showcase their work.
CAFNR Research Council members talk to a poster exhibitor.

Oct. 14, 2025

CAFNR Research Council announces 2025 symposium poster session winners

The fifth annual CAFNR Research Symposium was held Wednesday, Oct. 1, and included two poster sessions. Undergraduate and graduate students as well as postdocs contributed posters; winners were selected by peers as well as the CAFNR Research Council.
Visualization of identity theft online.

Oct. 14, 2025

Study shows online dating scammers’ tactics are evolving

Researchers at the University of Missouri are doing their part to minimize risk by exploring the tactics online scammers use in hopes of making online dating apps and social media sites safer.
Portrait of Darius Miller in a black shirt

Oct. 10, 2025

Get to know Darius Miller

Darius is the Office Support Assistant IV for the Division of Food, Nutrition, and Exercise Sciences.
Live taping of an expert panel

Oct. 9, 2025

Catch up with CAFNR – October 2025

A gallery of recent CAFNR happenings.
Graphic of DNA as food

Oct. 7, 2025

CAFNR Forward: Charting the Future with Generative AI

Artificial intelligence is moving well beyond the tech world and it’s beginning to impact our kitchens, farms, and research labs. Whether it’s developing personalized nutrition plans, improving food production, or driving new discoveries in dietary health, AI is changing how we think about food.