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Partnering for improved nutrition

MU interdisciplinary team works to improve nutrition and access to healthy foods

Biting into a fresh tomato or enjoying the crisp sweetness of an apple are pleasures that not everyone always gets to enjoy. While the nutritional value of fresh fruits and vegetables is well-documented, and although the local food industry has grown tremendously in the last several years, access to nutritious, local produce is not something that’s readily available to everyone with a limited income.

Executive-in-Residence: David White

An Ag- Conservation Partnership

MU alumni returns as CAFNR Executive-in-Residence to talk about progress David White, chief of the Natural Resources Conservation Service, has seen positive changes in conservation since his graduation from the University of Missouri in 1980. Most important, he said, is the realization that agriculture and conservation can work in partnership for the benefit of both. White spoke to MU conservation,…

Healthier Snacks through Improved Soybeans

A genetic change could reduce trans-fats in our favorite foods

A research team, led by plant scientists at the University of Missouri, has created a soybean variant that produces oil that does not have to be hydrogenated before going into food – adding no trans-fat.

A Well Regarded Chip

University of Missouri researchers honored by USDA secretary

A cattle genomics consortium from the University of Missouri and USDA Agricultural Research Service in Beltsville, Maryland has been awarded a 2010 U.S. Department of Agriculture Secretary’s Honor Award.